Preheat oven to 375 degrees. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a baking pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Your favorite fall veggies are in season—stuff acorn squash with quinoa and cranberries.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-3/4-to-2-1/4-lb.) acorn squash | ||
| 1 tbsp. Hy-Vee salted butter, melted | ||
| 1 (8.8-oz.) pkg. Full Circle Market precooked bulgar & quinoa blend | ||
| ¼ c. Hy-Vee dried cranberries | ||
| ¾ tsp. orange zest | ||
| 1 tbsp. fresh orange juice |
Things To Grab
- Baking pan
Directions
Bake, uncovered, 30 to 40 minutes or until tender.
To serve: Top squash with melted butter, pre-cooked bulgur & quinoa blend, cranberries, orange zest, and fresh orange juice.
Recipe Source:
Hy-Vee Mega Ad October 2021