2 ½ C vegetable stock
1 tsp. ground sage
½ tsp. ground thyme
½ tsp. ground rosemary
¾ tsp. sea salt
¼ tsp. freshly ground black pepper
1 C quinoa, rinsed well
4 fresh sage leaves, chopped
4 sprigs fresh thyme, with leaves removed from stem and chopped
2 sprigs fresh rosemary, with leaves removed from stem and chopped
½ C fresh or frozen cranberries
4 acorn squash
¼ C chopped walnuts or pecans
1 Tbsp. maple syrup
optional: ¼ C grated Parmesan cheese
Preheat your oven to 375°. Place the stock, dried herbs, salt and pepper in a large pot, and bring it to a
boil. Once boiling, add the quinoa, and cover, reducing the heat to a simmer. Cook according to package
directions, about 15-20 minutes, until tender. Once cooked, remove from the heat, and stir in the fresh
herbs and cranberries. Set aside.
While the quinoa is cooking, slice the tops off of the squash. Remove the seeds and pulp from the inside
of the squash, and stand upright on a baking sheet. If necessary, slice a tiny piece off of the bottom of
the squash to help it stand. Stuff each squash to the brim with the quinoa filling. Bake for approximately
one hour, or 1until completely cooked through.
Meanwhile, combine the cheese (optional), walnuts and maple syrup in a small bowl.
Take the cooked squash out of the oven. Evenly distribute the walnut mixture over each squash. Return
to the oven and bake for an additional 10 minutes, just until browned. Serve hot or at room temperature.