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Cranberry & Herb Quinoa Stuffed Acorn Squash with Walnut Parmesan Topping

Wendy Polisi
  • 40 minutes
  • Serves 8

INGREDIENTS

4

Acorn squash

1/2 cup

Cranberries, fresh

1/2 tsp

Rosemary, ground

2

sprigs Rosemary, fresh

1 tsp

Sage, ground

4

Sage, fresh leaves

1/2 tsp

Thyme, ground

4

sprigs Thyme, fresh

2 1/2 cups

Vegetable stock

1 cup

Quinoa

1 tbsp

Brown sugar

1/4 tsp

Pepper

3/4 tsp

Salt

1/4 cup

Walnuts

1/4 cup

Parmesan cheese, grated