Stuffed Acorn Squash

Why you'll love this Stuffed Acorn Squash

Super easy to make Incredibly versatile Perfect for a crowd

Acorn Squash | Olive Oil Quinoa | Button Mushrooms Garlic | Dried Cranberries Peas | Walnuts | Lime Juice Salt | Pepper | Spring Onions

Key Ingredients

Score flesh of each squash and scoop out seeds. Place cut side up in a large baking dish. Brush with a light coat of olive oil, season and bake for 25 to 30 minutes


Bring rinsed quinoa to a boil, then turn the heat to low and simmer for 15 minutes until the quinoa has absorbed the water. Fluff with a fork.

Cook mushrooms for 4-5 minutes, until browned. Add the garlic, and cook for a minute until fragrant.

Mix the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, olive oil, salt and pepper and toss to combine.

Spoon the quinoa mixture over the squash, top with the crispy mushrooms, and return to the oven for 5-10 minutes. Sprinkle spring onions on top and serve warm.

Chana Masala

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