Quinoa Stuffed Acorn Squash Recipe
Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.
Servings: 8 servings
Ingredients
To Roast the Acorn Squash
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 large acorn squash cut in half and seeds removed
To Make the Stuffing:
- 1 tablespoon olive oil
- 1 onion medium-size / chopped (~1 1/4 cup)
- 3 stalks celery chopped (~3/4 cup)
- 1 apple peeled and cut into small ½ inch cubes
- 2 cloves garlic minced
- 2 ½ cups cooked quinoa from 1 cup uncooked quinoa
- ½ cup dried cranberries chopped finely
- ½ cup pecans coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley chopped, plus more as garnish
- Handful of pomegranate seeds as garnish (optional)
Instructions
- Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
- In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
- Brush the insides of acorn squash with olive oil.
- Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
- Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
- While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
- Add the apple and cook for 3-4 more minutes, or until the apples are softened.
- Stir in the garlic and cook for 30 seconds.
- Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
- Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
- To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.
Notes
- Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
- Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
- Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
- Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 461mg | Potassium: 979mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1037IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3mg
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