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Quinoa Stuffed Acorn Squash with Cranberries and Pecans

A close-up of a roasted acorn squash half filled with colorful quinoa stuffing, topped with pecans and dried cranberries, featuring the Quinoa stuffed acorn squash.
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Roast acorn squash halves until tender and fill them with a savory stuffing of quinoa, spinach, dried cranberries, and toasted pecans for a satisfying vegetarian main dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil, plus more for brushing
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry quinoa, rinsed
  • 2 cups vegetable broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy parts. Brush the cut surfaces and edges of the squash lightly with olive oil. Season lightly with salt and pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
  4. While the squash roasts, prepare the quinoa. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  5. Add the rinsed quinoa, vegetable broth, sage, cumin, salt, and pepper to the saucepan. Bring the mixture to a boil.
  6. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
  7. Stir the spinach, dried cranberries, toasted pecans, and fresh parsley into the cooked quinoa mixture until the spinach wilts slightly.
  8. Once the squash is tender, carefully flip the halves cut-side up. Divide the quinoa stuffing evenly among the four squash cavities.
  9. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through. Serve warm. This recipe is a great alternative to heavy holiday sides often found when looking at meal planning options.

Notes

  • To toast the pecans, spread them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • If you prefer a richer flavor, substitute chicken broth for vegetable broth, though this recipe remains vegetarian.
  • For a complete meal, consider serving this alongside a simple green salad or a light soup. This dish fits well into many weight loss programs due to its high fiber content.

Nutrition

Find it online: https://carlacooking.com/quinoa-stuffed-acorn-squash-recipe/