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.

Step-By-Step Guide:

Slice squash in hash, scoop out the seeds, and bake until partially done.
While squash is baking, make filling. Sauté onions, garlic, herbs, spices; add quinoa and broth and cook until tender. Add parsley, walnuts, and cranberries.
Fill cavities with quinoa stuffing.
Return to oven and bake until tender and golden.
Enjoy!

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Stuffed Acorn Squash with Quinoa and Cranberries

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 5.00 out of 5)
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5 from 9 reviews

  • Author: The Plant-Powered Dietitian
  • Total Time: 55 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 medium acorn squashes
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup quinoa, uncooked
  • 1 1/2 – 2 1/2 cups vegetable broth
  • 2 teaspoons oregano
  • 1 teaspoon basil
  • ¼ teaspoon black pepper
  • 8 ounces meatless crumbles (i.e., Gardein, Beyond Meat, Morning Star Farms)
  • 1/2 cup chopped parsley (plus additional for garnish)
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 1/2 lemon, juiced

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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. While squash is cooking, prepare filling. Add remaining 1 tablespoon olive oil into a large sauté pan or skillet and sauté onion and garlic for 4 minutes. Add quinoa and sauté for 2 minutes. Add 1 1/2 cups broth, oregano, basil, and black pepper, cover and cook for 12 minutes, adding additional broth a tablespoon at a time, as it cooks and absorbs the broth. Add meatless crumbles, parsley, walnuts, cranberries, lemon juice, and cook for an additional 3 minutes, adding additional broth if needed. Mixture should be moist, with all liquid absorbed.
  4. Cover with foil and bake for 30 minutes.
  5. Remove squash from oven and fill each cavity with about 3/4 cup quinoa stuffing, packing it with a spoon and mounding it over the top. Reserve any leftover filling to enjoy as a filling for wraps or as a side dish.
  6. Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork, and filling is browned.
  7. 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: 15 minutes
  • Cook Time: 40 minutes
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 377
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 36 g
  • Fiber: 7 g
  • Protein: 33 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 Turmeric
Butternut Squash Salad with Kale and Barley
Balsamic Roasted Butternut Squash and Brussels Sprouts with Farro
Butternut Squash Lasagna with Sage Walnut Sauce
Delicata Squash Soup with Five Spice

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