Quinoa-Cranberry Stuffed Acorn Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa-Cranberry Stuffed Acorn Squash

YOUR SOLIN GENERATED RECIPE

Quinoa-Cranberry Stuffed Acorn Squash

Savor the warm, comforting flavors of roasted acorn squash filled with a vibrant blend of quinoa, chickpeas, edamame, and marinated tofu, accented by sweet dried cranberries. This wholesome dish delights with its mix of textures and a burst of seasonal spice, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

584kcal
Protein
33g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 half Acorn Squash (205g)

0.33 cup Cooked Quinoa (60g)

0.5 cup Cooked Chickpeas (82g)

0.67 cup Shelled Edamame (100g)

150g Extra Firm Tofu

2 tbsp Dried Cranberries (20g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle lightly with olive oil (optional), and season with salt and pepper.

  • 2

    Roast the squash in the oven for about 30-35 minutes or until tender when pierced with a fork.

  • 3

    Meanwhile, prepare the filling. In a bowl, combine the cooked quinoa, cooked chickpeas, shelled edamame, and crumbled extra firm tofu. Add the dried cranberries and season with additional salt and pepper. Toss lightly to incorporate all ingredients.

  • 4

    Once the squash is roasted and tender, remove from the oven and let cool for a few minutes. Scoop or gently press the flesh to create a small cavity if needed.

  • 5

    Spoon the quinoa-tofu mixture into the cavity of each squash half, packing it generously.

  • 6

    Return the stuffed squash to the oven for 5-10 minutes to meld the flavors together.

  • 7

    Remove from the oven and serve warm. Enjoy your delicious, nutrient-packed Quinoa-Cranberry Stuffed Acorn Squash!

Quinoa-Cranberry Stuffed Acorn Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa-Cranberry Stuffed Acorn Squash

YOUR SOLIN GENERATED RECIPE

Quinoa-Cranberry Stuffed Acorn Squash

Savor the warm, comforting flavors of roasted acorn squash filled with a vibrant blend of quinoa, chickpeas, edamame, and marinated tofu, accented by sweet dried cranberries. This wholesome dish delights with its mix of textures and a burst of seasonal spice, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

584kcal
Protein
33g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 half Acorn Squash (205g)

0.33 cup Cooked Quinoa (60g)

0.5 cup Cooked Chickpeas (82g)

0.67 cup Shelled Edamame (100g)

150g Extra Firm Tofu

2 tbsp Dried Cranberries (20g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle lightly with olive oil (optional), and season with salt and pepper.

  • 2

    Roast the squash in the oven for about 30-35 minutes or until tender when pierced with a fork.

  • 3

    Meanwhile, prepare the filling. In a bowl, combine the cooked quinoa, cooked chickpeas, shelled edamame, and crumbled extra firm tofu. Add the dried cranberries and season with additional salt and pepper. Toss lightly to incorporate all ingredients.

  • 4

    Once the squash is roasted and tender, remove from the oven and let cool for a few minutes. Scoop or gently press the flesh to create a small cavity if needed.

  • 5

    Spoon the quinoa-tofu mixture into the cavity of each squash half, packing it generously.

  • 6

    Return the stuffed squash to the oven for 5-10 minutes to meld the flavors together.

  • 7

    Remove from the oven and serve warm. Enjoy your delicious, nutrient-packed Quinoa-Cranberry Stuffed Acorn Squash!