Vegan Quinoa-Cranberry Stuffed Acorn Squash

foodnetwork.com

Norma de Bidaph

2 medium acorn squash (2 to 2 ¼ pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

¼ cup roasted, salted and shelled pistachios, coarsely chopped

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer