Roasting acorn squash and stuffing it with quinoa, dried cranberries, pecans, and fresh herbs creates a nutritious and satisfying dish.
This recipe is perfect as a vegetarian main course or a hearty side, combining sweet, nutty, and herby flavors.
It's easy to prepare and visually impressive, making it ideal for weekday dinners or holiday meals.
Why You’ll Love This Recipe
- Roasting the acorn squash softens it and enhances its natural sweetness, making a perfect edible bowl for the filling.
- Quinoa provides a protein-rich, gluten-free base that holds the dried cranberries and pecans well.
- Fresh herbs and seasoning add flavor complexity and balance the sweetness of the squash and cranberries.
Quinoa-Stuffed Acorn Squash with Cranberries and Pecans
Roasted acorn squash halves filled with a vibrant quinoa mixture of dried cranberries, pecans, and herbs make a delicious vegetarian main or side dish.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 4
- Yield
- 4 stuffed acorn squash halves
Ingredients
- 2 medium acorn squashes (about 2 to 3 pounds total)
- 1 cup quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 1/2 cup dried cranberries (60 g)
- 1/2 cup pecans (50 g), roughly chopped
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Roast the Acorn Squash Preheat the oven to 400°F (205°C). Carefully cut each acorn squash in half through the stem. Scoop out the seeds and strings, then brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place squash halves cut-side down on a baking sheet lined with parchment. Roast for 30 minutes until fork-tender.
- Cook the Quinoa Filling While the squash roasts, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Prepare the Filling Mixture In a skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook another 1 minute. In a large bowl, combine cooked quinoa, sautéed onions and garlic, dried cranberries, chopped pecans, parsley, thyme, cinnamon, salt, and black pepper. Mix well.
- Stuff and Bake the Squash Turn the roasted acorn squash halves cut-side up. Spoon the quinoa mixture evenly into each half. Return to the oven and bake for an additional 10-15 minutes until heated through and the filling is slightly golden.
Helpful Tips
- Use a spoon to carefully remove the seeds from the acorn squash to create an even cavity for the filling.
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
- Make sure the acorn squash is cooked until tender before stuffing to ensure a pleasant texture.
- For added depth, toast pecans briefly in a dry skillet over medium heat before adding to the filling.
Storage and Make-Ahead
Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350°F (175°C) until warmed through, or microwave on medium power with a cover to retain moisture.
Do not freeze stuffed squash as the texture of the squash and quinoa may degrade.
Frequently Asked Questions
Can I prepare quinoa-stuffed acorn squash ahead of time?
Yes, you can prepare the filling and roast the squash in advance, then assemble and bake just before serving for best texture.
Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free, but check packaging of dried cranberries to ensure no gluten-containing additives.
What other nuts can I use instead of pecans?
You can substitute walnuts or almonds for pecans if preferred, toasted lightly for best flavor.
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