Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe | Food Network UK

Ingredients

• 2 medium acorn squash (2 to 2 1/4 pounds each)
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• Kosher salt and freshly ground black pepper
• 1 small onion, chopped
• 185g red quinoa, rinsed well
• 1 teaspoon mild curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 30g dried cranberries
• 25g loosely packed fresh parsley leaves, chopped
• 40g roasted, salted and shelled pistachios, coarsely chopped