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Wholesome Acorn Squash Stuffed with Quinoa and Cranberries

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A cozy, healthy, and flavorful fall dish featuring roasted acorn squash filled with a nutty quinoa and sweet-tart cranberry stuffing. Perfect for vegetarian, gluten-free meals that are quick and easy to prepare.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup (170g) quinoa, rinsed well
  • 2 cups (480ml) vegetable broth
  • 1/3 cup (50g) dried cranberries
  • 1/4 cup (30g) chopped pecans or walnuts, toasted
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • Zest of 1 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley or thyme, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise and scoop out the seeds. Lightly brush the flesh with 1 tablespoon olive oil and sprinkle with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet.
  3. Roast the squash for 35-40 minutes until tender but still holding shape. Remove and let cool slightly.
  4. While the squash roasts, rinse quinoa under cold water until clear. In a medium saucepan, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
  5. In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic, ground cinnamon, and cumin; cook for 1-2 minutes until fragrant.
  6. In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic mixture, dried cranberries, toasted nuts, lemon zest, and chopped herbs. Season with salt and pepper and mix gently.
  7. Turn roasted squash halves cut side up. Spoon quinoa mixture evenly into squash cavities, pressing lightly to pack.
  8. Return stuffed squash to oven and bake at 375°F (190°C) for 10-15 minutes to warm through and meld flavors.
  9. Remove from oven, let cool a few minutes, garnish with extra fresh herbs if desired, and serve warm.

Notes

Roast squash cut side down to trap moisture and prevent drying. Rinse quinoa thoroughly to remove bitterness. Toast nuts for added flavor and crunch. Add a splash of vegetable broth or olive oil if quinoa stuffing seems dry before stuffing. Watch spices carefully to avoid overpowering the dish. Can prepare squash and quinoa stuffing a day ahead and assemble before final bake.

Nutrition

Keywords: acorn squash, quinoa, cranberries, vegetarian, gluten-free, healthy, fall recipe, stuffed squash, easy dinner

Find it online: https://blairrecipes.com/wholesome-acorn-squash-stuffed-with-quinoa-and-cranberries-easy-healthy-recipe/