When the squash is ready, fill with the stuffing mixture.Combine well and taste for seasoning, add more as needed. Remove from heat and add the cooked quinoa.Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze). Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper.Sauté the onion, celery, apples until softened. In a large pan, heat 2 tablespoons of oil over medium heat.This usually takes about 15-20 minutes to cook. Cover with lid and cook until liquid is gone, and quinoa is fluffy. Bring to a boil and then turn the heat down to maintain a low simmer. Meanwhile, add the quinoa and broth to a medium pot.Its easy to follow the basic recipe and make changes to suit your taste some reviewers left out the cheese, some added bacon, some reduced the brown sugar. Release any remaining pressure according to the manufacturer's instructions. Apples, onions, and cheese make a sweet and savory filling for acorn squash halves. Release pressure using the natural release method, about 7 minutes.
Select high pressure according to manufacturer's instructions set timer for 5 minutes.Carefully place squash halves on top of the Vegetable Steamer. Add 1 cup of water into the pressure cooker and place the Cuisipro Vegetable Steamer inside.Divide sugar, maple syrup, butter, and cinnamon on each half of acorn squash. Drizzle the open face of the squash with olive oil.Scoop out the membranes and seeds inside of the squash & discard. Now cut each squash horizontally in half. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up.Looking for a new idea for your Instant Pot? Try our easy roasted quinoa stuffed acorn squash using our vegetable steamer.
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