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Acorn Squash Stuffed with Quinoa and Cranberries

acorn squash stuffed with quinoa and cranberries - featured image
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A warm, cozy, and healthy vegetarian dish featuring roasted acorn squash filled with a flavorful quinoa and cranberry mixture. Perfect for fall and winter meals, this recipe is quick, easy, and gluten-free.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each), halved and seeded
  • 1 cup quinoa (170g), rinsed
  • 1/2 cup dried cranberries (75g), unsweetened if possible
  • 2 cups vegetable broth (480ml)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup toasted pecans (60g), chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/2 teaspoon ground cinnamon
  • Salt to taste (start with 1/2 teaspoon)
  • Freshly ground black pepper to taste
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Slice acorn squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Roast for 40-45 minutes until tender and golden around edges.
  2. While squash roasts, rinse quinoa under cold water. Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1-2 minutes until fragrant.
  4. In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, dried cranberries, toasted pecans, fresh parsley, ground cinnamon, lemon juice, salt, and pepper. Stir until evenly mixed.
  5. Once squash halves are cool enough to handle, spoon quinoa mixture into each cavity, pressing lightly to pack without smashing.
  6. Return stuffed squash to oven and bake for an additional 10-15 minutes at 400°F (200°C) to meld flavors and slightly crisp the top.
  7. Let stuffed squash cool for 5 minutes before serving. Garnish with extra parsley or a drizzle of olive oil if desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Toast pecans before adding for extra crunch and flavor. Avoid overstuffing squash to prevent soggy filling. Tent squash with foil if oven runs hot. Final bake step is important for flavor melding.

Nutrition

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

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