- 2 acorn squash
- 1 yellow onion chopped
- 1 cup celery chopped
- 1 cup quinoa
- 1 cup fresh cranberries
- 2 tsp each fresh rosemary thyme, and sage, chopped
- 2 cups vegetable broth
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese
- olive oil as needed
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut acorn squash in half (either lengthwise or crosswise, whichever is easiest depending on the shape of your squash; it’s also helpful to cut a sliver off the bottom so the squash sits flat), and scoop out seeds with a spoon.
- Place the squash, cut side up, on a baking sheet and drizzle lightly with olive oil.
- Bake for 25 minutes, until fork tender.
- Meanwhile, heat a drizzle of olive oil in a pot or sauté pan that has a fitted lid.
- Add the onion and celery and sauté for about 5 minutes, until just tender.
- Add the quinoa, cranberries, herbs, and vegetable broth. Cover, bring to a boil over high heat, then reduce heat to low and cook until the quinoa is cooked through and has absorbed all the liquid, about 15–20 minutes.
- Stir in the pecans.
- Spoon the quinoa mixture into the center of the squash halves (you might have extra, depending on the size of your squash) and sprinkle with feta cheese.
- Bake for another 5–10 minutes, until the cheese is slightly browned and everything is heated through.
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