Stuffed Acorn Squash with Quinoa & Cranberries Recipe

This stuffed acorn squash recipe is a delightful option for fall dinner recipes and makes a perfect addition to your Thanksgiving menu ideas. Filled with a savory mixture of quinoa, cranberries, and spices, it offers a satisfying and nutritious dish that showcases seasonal flavors.

Whether you’re looking for veggie dishes to impress your guests or simply want to enjoy a wholesome meal, this recipe is easy to prepare and visually appealing.

Delicious Stuffed Acorn Squash Recipe

Stuffed Acorn Squash with Quinoa & Cranberries Recipe

This recipe features roasted acorn squash halves filled with a flavorful quinoa and cranberry stuffing. It takes about 1 hour from start to finish and serves 4 people, making it an excellent choice for Thanksgiving dishes or any fall gathering.

Ingredients

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup cranberries, dried
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chopped pecans or walnuts (optional)
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes until tender.
Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes).
Combine Filling: In a large bowl, mix the cooked quinoa, sautéed onion and garlic, dried cranberries, cinnamon, nutmeg, salt, pepper, and chopped nuts if using.
Stuff the Squash: Remove the roasted squash from the oven and carefully flip them cut side up. Fill each half generously with the quinoa mixture.
Bake Again: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.
Serve: Garnish with fresh parsley and serve warm as a delightful veggie dish.