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cranberry quinoa stuffed acorn squash recipe

Cranberry Quinoa Stuffed Acorn Squash

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A delicious and nutritious vegan dish featuring roasted acorn squash stuffed with a flavorful cranberry quinoa mixture, perfect for fall dinners or holiday feasts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Medium Saucepan
  • 1 Skillet

Ingredients
  

Stuffing

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Acorn Squash

  • 2 medium acorn squashes halved and seeded
  • 1 tablespoon olive oil

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and remove the seeds. Brush the flesh with olive oil and place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  • In a skillet, heat olive oil over medium heat. Sauté the diced onion and celery until softened. Add the cooked quinoa, cranberries, walnuts, thyme, salt, and pepper, stirring to combine.

Serving

  • Once the squash is tender, remove it from the oven and carefully turn the halves over. Spoon the cranberry quinoa mixture into each squash half, mounding it slightly. Return to the oven and bake for an additional 15 minutes. Serve warm, garnished with fresh parsley or pomegranate seeds if desired.

Storage

  • Allow the stuffed squash to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through before serving.

Notes

Pro Tips: Select squash that feel heavy for their size for the best texture.
Ingredient Substitutions: Use pecans instead of walnuts for a different flavor.
How to Serve: Pair with a crisp salad or roasted vegetables.
Storage & Freshness: Keep in the refrigerator for up to 4 days.
Make-Ahead Tips: Prepare the filling a day in advance and store separately.
Keyword cranberry quinoa, stuffed acorn squash, vegan holiday dinner