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 10 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, 8 to 10 minutes.
- Add the apples and cook for 3 to 4 more minutes, or until 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 prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.
Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.
Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.
Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
