Holiday Stuffed Acorn Squash Bowls with Cranberry Tahini Glaze

The holiday season is the perfect time to explore new, festive dishes that bring warmth, flavor, and a bit of creativity to your table. One dish that stands out for its vibrant colors, nourishing ingredients, and blend of traditional holiday flavors is the Holiday Stuffed Acorn Squash Bowls with Cranberry Tahini Glaze. This roasted acorn squash stuffed with chickpeas, quinoa, and holiday spices is a delightful option that adds both flavor and nutritional value to your holiday menu. The savory stuffing is beautifully balanced with a tangy and creamy cranberry tahini glaze, making it a dish your family and friends will rave about long after the season ends.

This recipe is not only bursting with flavor but also packed with healthy ingredients that are filling yet light. Perfect as a main dish for vegetarians or as a hearty side for meat-eaters, these stuffed acorn squash bowls make an ideal centerpiece for a festive meal.

Ingredients:

For the Squash Bowls:

• 2 medium-sized acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the Stuffing:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon maple syrup

For the Cranberry Tahini Glaze:

• 1/4 cup tahini
• 1/4 cup cranberry sauce (homemade or store-bought)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons warm water (for thinning, as needed)

Preparation:

Step 1: Prepare the Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the acorn squash in half, remove the seeds, and drizzle the inside of each half with olive oil. Sprinkle with cinnamon, nutmeg, ginger, cumin, salt, and pepper for a perfect balance of holiday spices.
3. Place the squash halves cut-side down on the baking sheet. Roast for about 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 2: Cook the Quinoa and Prepare the Stuffing

1. While the squash is roasting, cook your quinoa according to package instructions (usually about 15 minutes of simmering). Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and garlic, sautéing until they soften and become fragrant, about 5 minutes.
3. Add the chickpeas, dried cranberries, pecans (or walnuts), cinnamon, smoked paprika, cayenne pepper (if using), and maple syrup. Stir everything together to combine.
4. Cook for an additional 5-7 minutes, allowing the flavors to meld. Add the cooked quinoa and mix until well incorporated. Season with salt and pepper to taste. Remove from heat and set aside.

Step 3: Make the Cranberry Tahini Glaze

1. In a small bowl, whisk together tahini, cranberry sauce, lemon juice, and maple syrup.
2. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick but pourable.

Step 4: Assemble the Stuffed Acorn Squash

1. Once the acorn squash is roasted and tender, remove it from the oven and let it cool slightly.
2. Spoon the quinoa and chickpea stuffing into the hollow centers of each acorn squash half, packing it in generously.
3. Drizzle each stuffed squash with the cranberry tahini glaze.

Step 5: Serve

1. Serve immediately, garnished with extra cranberries, nuts, or a sprinkle of fresh herbs like parsley for an added festive touch.

Cooking Notes:

• Squash size matters: If your acorn squash is particularly small, you may have some stuffing left over. This can be served on the side or saved for another meal.
• Roasting time: Keep an eye on your squash as it roasts, as oven temperatures can vary. The flesh should be tender but not mushy.
• Glaze consistency: Adjust the thickness of the cranberry tahini glaze by adding more water to thin it out or more tahini to thicken it, based on your preference.

Serving Suggestions:

This dish pairs beautifully with a crisp green salad or roasted vegetables like Brussels sprouts, carrots, or sweet potatoes. For a festive holiday spread, consider serving it alongside mashed potatoes, cranberry sauce, or even a hearty soup.

Tips:

• Customize the stuffing: Feel free to get creative with the stuffing! You can add ingredients like spinach, kale, or even mushrooms for more variety.
• Make it ahead: You can prepare the stuffing and glaze ahead of time and store them in the refrigerator. Simply reheat and stuff the squash just before serving.
• Vegan-friendly: This recipe is entirely plant-based, making it an excellent option for vegans or those looking to incorporate more plant-based meals into their holiday rotation.

Prep Time:

• 20 minutes

Cooking Time:

• 40 minutes

Total Time:

• 1 hour

Nutritional Information (per serving):

• Calories: 350
• Protein: 8g
• Sodium: 120mg
• Fiber: 8g
• Fat: 12g
• Carbohydrates: 48g

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Conclusion:

Holiday Stuffed Acorn Squash Bowls with Cranberry Tahini Glaze offer a delightful twist on traditional holiday fare. The combination of roasted acorn squash with the savory quinoa-chickpea stuffing and the sweet, tangy cranberry tahini glaze results in a dish that’s not only visually stunning but also deeply satisfying. Whether you’re looking for a meat-free main course, an impressive side, or just something different for your holiday menu, this recipe will leave your guests feeling full and festive. Plus, it’s packed with nutrients, making it a healthy option amidst the season’s indulgence. Enjoy this festive favorite and make your holiday spread even more memorable!

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