Print

Wholesome Stuffed Acorn Squash with Quinoa and Cranberries

stuffed acorn squash - featured image
Print Recipe

This wholesome stuffed acorn squash features tender roasted squash filled with fluffy quinoa, sweet dried cranberries, and crunchy pecans. It’s a perfect fall or holiday dish that’s both nutritious and delicious.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced, about 1 cup)
  • 2 cloves garlic (minced)
  • 1 cup dried cranberries
  • ½ cup chopped pecans
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • Salt and pepper to taste
  • ¼ cup fresh parsley (chopped)
  • Optional: ¼ cup crumbled feta cheese or goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if using.
  2. Prep the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side up on the prepared baking sheet. Brush the cut sides and cavity with olive oil. Season with salt and pepper. Roast for 25 minutes.
  3. While the squash roasts, cook the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  4. Make the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  5. Combine everything: In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped pecans, dried thyme, and dried sage. Stir gently to combine. Taste and add salt and pepper as needed.
  6. Stuff the squash: After the squash has roasted for 25 minutes, remove it from the oven. Carefully spoon the quinoa mixture into each squash half, mounding it slightly. Return the stuffed squash to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the filling is heated through.
  7. Garnish and serve: Remove from the oven and let it cool for 5 minutes. Sprinkle with fresh parsley and crumbled cheese if using. Serve warm.

Notes

Don’t overcook the squash. The 25-minute pre-roast is key to prevent mushiness. Toast pecans for deeper flavor. Season in layers for best results. Make extra filling for leftovers. Oven temperatures vary, so check squash early.

Nutrition

Keywords: stuffed acorn squash, quinoa, cranberries, fall recipe, holiday side dish, vegetarian, gluten-free

Find it online: https://jollyfork.com/wholesome-stuffed-acorn-squash-with-quinoa-and-cranberries/