Measurements

• 2 medium acorn squash
• 1 cup quinoa
• 1 medium onion
• diced
• 2 cloves garlic
• minced
• 1 carrot
• diced
• 1 stalk celery
• diced
• 1/4 cup dried cranberries
• 1/4 cup pecans
• chopped
• 2 cups spinach
• chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 2 cups vegetable broth

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut acorn squash in half and remove seeds.
• Brush insides with 1 tablespoon olive oil, sprinkle with salt and pepper.
• Place cut side down on a baking sheet and roast for 25-30 minutes until tender.
• Rinse quinoa under cold water.
• In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
• In a skillet, heat 1 tablespoon olive oil over medium heat.
• Add onions, garlic, carrots, and celery, sauté for 5 minutes until softened.
• Stir in cranberries, pecans, spinach, thyme, and sage, cook for 2 minutes until spinach wilts.
• Combine quinoa with vegetable mixture, season with salt and pepper.
• Fill roasted squash halves with quinoa mixture.
• Return to oven and bake for 10 minutes.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.