Print

Quick Healthy Stuffed Acorn Squash with Quinoa & Cranberries

stuffed acorn squash - featured image
Print Recipe

A quick and easy stuffed acorn squash recipe with quinoa, dried cranberries, and pecans. This wholesome, plant-based meal comes together in under 40 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 1 tablespoon olive oil (for squash)
  • ½ teaspoon salt (for squash)
  • ¼ teaspoon black pepper (for squash)
  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth (or water)
  • ½ cup dried cranberries
  • ¼ cup chopped pecans (optional)
  • 1 small shallot (finely diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil (for filling)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon cinnamon (optional)
  • Salt and pepper to taste
  • Fresh parsley or thyme sprigs (for garnish, optional)
  • Drizzle of maple syrup or balsamic glaze (optional)
  • Crumbled feta or goat cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Using a sharp knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  4. While the squash roasts, rinse 1 cup quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa with 2 cups vegetable broth (or water). Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for 5 more minutes. Fluff with a fork.
  5. While the quinoa cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  6. In a mixing bowl, combine the cooked quinoa, sautéed shallot and garlic, dried cranberries, chopped pecans (if using), dried thyme, dried sage, and optional cinnamon. Stir well. Taste and adjust salt and pepper.
  7. Once the squash halves are tender, carefully flip them over using tongs. Divide the quinoa mixture evenly among the four halves, mounding it slightly in the center.
  8. Return the filled squash to the oven and roast for another 10 minutes, until the filling is heated through and the tops are slightly golden. If desired, switch the oven to broil for the last 1-2 minutes for a crisper top.
  9. Let the stuffed squash rest for 5 minutes before serving. Garnish with fresh herbs, a drizzle of maple syrup, or crumbled feta if desired.

Notes

To cut acorn squash safely, microwave the whole squash for 2 minutes to soften slightly, then slice a small piece off the bottom and top to create flat surfaces. Don’t overcook the squash—check at 25 minutes. Season the quinoa while it cooks by adding salt and spices to the broth. Toast pecans for extra flavor. Make extra filling for leftovers. For a flat serving surface, slice a thin piece off the bottom of each squash half.

Nutrition

Keywords: stuffed acorn squash, quinoa stuffed squash, healthy fall dinner, vegetarian stuffed squash, quick weeknight dinner, gluten-free, vegan

Find it online: https://sparklespoon.com/quick-healthy-stuffed-acorn-squash-with-quinoa-and-cranberries/