Stuffed Acorn Squash with Blue Cheese Dressing & Dip

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• ½ cup dry quinoa
• 1 cup vegetable broth
• 2 acorn squash
• 1 tbsp. olive oil
• 1 white onion, diced
• 1 stalk celery, diced
• 1 large apple, diced
• 6 oz. cremini mushrooms, diced
• ⅓ cup fresh cranberries
• 2 cloves garlic, minced
• 1 tsp. dried sage
• 1 tsp. dried thyme
• ½ tsp. cinnamon
• Salt & pepper, to taste
• 4 tbsp. Toby’s Blue Cheese Dressing & Dip

Gather all ingredients. Preheat the oven to 425 degrees F. Cut the stem off the acorn squash to create a flat edge, then halve and remove seeds and membranes. Place squash on a baking sheet facing up and brush with olive oil and sprinkle with salt and pepper. Roast squash for 30 minutes, or until fork tender.

Meanwhile, bring vegetable broth to a boil in a pot and add in the quinoa. Cover with a lid and reduce heat to low for 10 minutes until quinoa is fully cooked. Fluff quinoa with a fork and set aside.

Heat oil in a large pan over medium heat. Cook onion, celery, and apples for about 5 minutes until tender. Then add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt and pepper. Cook for about 5 more minutes. Remove from heat and mix well with the quinoa. 

Fill the squash halfway with stuffing mixture then add a dollop of Toby’s Blue Cheese Dressing & Dip. Cover with more stuffing and place back in the oven for 10 more minutes until quinoa is lightly browned. 

Remove and let cool. Drizzle over with more Toby’s Blue Cheese Dressing & Dip. Serve and enjoy your Stuffed Acorn Squash!