Savory Ground Chicken and Quinoa Stuffed Acorn Squash with Maple-Cinnamon Drizzle

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. While the squash is roasting, rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the ground chicken to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Stir in the cooked quinoa, dried cranberries, chopped parsley, cumin, paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.

Once the acorn squash is done roasting, remove it from the oven and carefully flip the halves over. Fill each half with the ground chicken and quinoa mixture, pressing down gently to pack it in.

In a small bowl, whisk together the maple syrup and cinnamon. Drizzle this mixture over the stuffed squash.

Return the stuffed squash to the oven and bake for an additional 10 minutes. Remove from the oven and let cool for a few minutes before serving.

Garnish with extra parsley if desired and enjoy your delicious and nutritious meal!