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Orange Quinoa Stuffed Acorn Squash with Pecans

kept bylaerkin

2 small acorn squashes, halved length-wise, seeds removed
5 tablespoons olive oil, divided
1 cup vegetable broth
1 cup orange juice
1 cup quinoa
1 small onion, diced
1 stalk celery, diced
1 clove garlic, minced
1 teaspoon dried thyme
½ cup dried cranberries
¼ cup chopped pecans
Salt and freshly ground black pepper
2 tablespoons maple syrup (optional)



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