Stuffed Acorn Squash with Quinoa and Cranberries

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Fall and winter is the time to celebrate the abundance of winter squashes, packed with vitamins A and C, fiber, potassium and more. One of my favorite ways to cook with squashes is to make a stuffed squash recipe; simply split them open, scoop out the seeds, and fill that cavity with something scrumptious—such as a savory, herbal plant-based filling. I showcased meatless crumbles (which you could replace with cooked lentils, if desired) in this recipe for Stuffed Acorn Squash with Quinoa and Cranberries, along with quinoa, Tuscan herbs, cranberries, and walnuts. This vegan stuffed acorn squash recipe is so easy that you can serve it as a one-dish meal any night of the week, yet it’s pretty enough to be the headliner at your holiday table, too.

Follow along with me in my Plant Power Live show as I make Stuffed Acorn Squash with Quinoa and Cranberries in my own kitchen.

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Stuffed Acorn Squash with Quinoa and Cranberries

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5 from 5 reviews

  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Vegan

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Description

Turn to squash to power this plant-based, vegan one-dish meal for Stuffed Acorn Squash with Quinoa and Cranberries. Just fill each squash half with a filling of quinoa, meatless crumbles, cranberries, and herbs, making this stuffed acorn squash recipe perfect for a simple weeknight meal, elegant dinner party, or holiday meal.

Ingredients

  • 3 small acorn squashes
  • 2 tablespoons extra virgin olive oil, divided
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup quinoa, uncooked
  • 1 ½ cups vegetable broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon black pepper
  • 1 (10-ounce) package meatless crumbles (i.e., Gardein, Beyond Meat, Morning Star Farms)
  • ¼ cup chopped parsley (plus additional for garnish)
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 375 F.
  2. Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan.
  3. Drizzle squash with 1 tablespoon olive oil.
  4. Cover with foil and bake for 30 minutes.
  5. Add remaining 1 tablespoon olive oil into a large sauté pan or skillet and sauté onion and garlic for 7 minutes. Add quinoa, broth, oregano, basil, and black pepper, cover and cook for 12 minutes. Add meatless crumbles, parsley, walnuts, cranberries, lemon juice and cooked quinoa (with remaining broth) and cook for an additional 3 minutes. Mixture should be moist, with all liquid absorbed.
  6. Remove squash from oven and fill each cavity with quinoa stuffing, packing it with a spoon and mounding it over the top.
  7. Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
  8. Remove from oven and garnish with additional parsley.

Notes

May substitute 1 1/2 cups cooked lentils for meatless crumbles in this recipe.

To make this recipe gluten-free, use gluten-free meatless crumbles.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 268
  • Sugar: 9 g
  • Sodium: 347 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 46 g
  • Fiber: 7 g
  • Protein: 11 g

Keywords: stuffed acorn squash, stuffed acorn squash recipes, vegan stuffed acorn squash, stuffed squash, stuffed squash recipe

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For other squash recipes, check out some of my favorites:

Carnival Squash Soup with Fresh Turmeric
Butternut Squash Kale Barley Salad
Balsamic Butternut Squash and Brussels Sprouts
Butternut Squash Lasagna with Sage Walnut Sauce
Delicata Squash Soup with Five Spice

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Publisher: Sharon Palmer