Preheat oven to 400°F (200°C).
Cut acorn squash in half from stem to bottom. Scoop out the seeds.
Brush the inside of each squash half with olive oil and season with salt and pepper.
Place squash cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
While squash is baking, cook quinoa according to package directions using vegetable broth.
In a large skillet, heat olive oil over medium heat. Add diced vegetables (carrots, celery, onions) and sauté until softened, about 5-7 minutes.
In a large bowl, combine cooked quinoa, sautéed vegetables, dried cranberries (if using), chopped pecans or walnuts, dried sage, salt, and pepper.
Once the squash is tender, remove from oven and let cool slightly.
Fill each squash half with the quinoa mixture.
Return the stuffed squash to the baking sheet and bake for another 10-15 minutes to heat the filling through.
Let cool slightly before serving.
Zylo AI 
Add cheese on top of stuffing during the last 5 minutes of baking.
Adjust the amount of spices to your preference.
You can use other vegetables like mushrooms, bell peppers, or spinach in the stuffing.
For a vegan option, ensure vegetable broth is vegan and omit cheese, or use a vegan cheese substitute
• Main Course (Vegetarian)
• Approximately 350-400 calories
• 45 minutes (Easy)
• 1 hour 5 minutes
• 8-12
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