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Guest-Favorite Stuffed Acorn Squash with Quinoa and Cranberries

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This stuffed acorn squash is a show-stopping vegetarian main that converts even the most devoted squash skeptics. Packed with fluffy quinoa, sweet-tart cranberries, and crunchy pecans, it’s festive enough for a holiday table and simple enough for a Tuesday.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1 cup quinoa (rinsed well)
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • 1 cup dried cranberries
  • 1/2 cup orange juice
  • 2 tablespoons maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon cinnamon
  • 1/2 cup toasted pecans, roughly chopped
  • Salt and pepper to taste
  • Fresh parsley or sage leaves (for garnish)
  • Drizzle of balsamic glaze (for garnish)
  • Crumbled goat cheese or feta (optional, for garnish)

Instructions

  1. In a small saucepan, combine dried cranberries, orange juice, and maple syrup. Bring to a gentle simmer over medium heat, then reduce to low and cook for 5-7 minutes, stirring occasionally, until cranberries plump. Set aside.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut each acorn squash in half from stem to tip. Scoop out seeds and strings. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 30-35 minutes until tender. Set aside to cool slightly.
  3. Rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine quinoa, vegetable broth, and bay leaf. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes. Fluff with a fork and remove bay leaf.
  4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds. Add diced apple and cook for 2-3 minutes until slightly softened.
  5. Reduce heat to low. Add cooked quinoa to the skillet. Stir in plumped cranberries (with any remaining liquid), toasted pecans, dried thyme, dried sage, and cinnamon. Mix well. Season with salt and pepper to taste.
  6. Flip roasted squash halves cut-side up on the baking sheet. Divide quinoa filling evenly among the four halves, mounding slightly. (If making ahead, cover loosely with foil and refrigerate for up to 24 hours.)
  7. Return stuffed squash to oven and bake for 15-20 minutes until heated through. For a golden top, broil for the last 2-3 minutes.
  8. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or sage leaves, a drizzle of balsamic glaze, and crumbled goat cheese if using. Serve warm.

Notes

You can roast the squash and make the filling a day in advance. For a nut-free version, replace pecans with roasted pumpkin seeds or sunflower seeds. To prevent squash from becoming mushy, do not over-roast before stuffing. The filling is also great stuffed into bell peppers or portobello mushrooms.

Nutrition

Keywords: stuffed acorn squash, vegetarian main, quinoa, cranberries, Thanksgiving, gluten-free, vegan option, fall recipe

Find it online: https://lumalunch.com/guest-favorite-stuffed-acorn-squash-with-quinoa-and-cranberries/