Get ready for some holiday cooking with this fun, seasonal-themed side dish. It’s also full of omega 3’s, plant-based, and super easy to make!

Serving Size: 1/4 stuffed squash with filling

Yield: 4 servings

Ingredients:

• 1 medium-sized acorn squash
• 2 tablespoons flaxseed oil
• 1/2 cup walnuts, chopped
• 1/2 cup quinoa, cooked
• 1/8 cup dried cranberries, finely chopped
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Directions:

1. Preheat oven to 400°F.
2. Cut squash in half from the stem to the tip and scoop out the seeds.
3. Place acorn squash on a baking sheet cut side up and drizzle with 1 tbsp. flaxseed oil. Sprinkle ¼ tsp. of salt onto the squash. Flip the squash so the cut side is against the pan and bake for 35-40 minutes. The squash should be fork-tender.
4. While the squash is cooking, finely chop the dried cranberries and parsley.
5. Set aside 1 tbsp. of parsley for the final touches of the recipe.
6. Add quinoa, walnuts, cranberries, and parsley to a bowl with 1 tablespoon of flaxseed oil and 1 tablespoon of lemon juice and mix.
7. After the squash is cooked, add the walnut stuffing mixture to each half of the squash.
8. Top with the remaining tablespoon of parsley and sprinkle with salt.
9. Serve and enjoy!