Description
With its vibrant colors and cozy flavors, this Cranberry Walnut Stuffed Acorn Squash is the perfect side or centerpiece for your fall table. Roasted squash halves cradle a warm blend of quinoa, dried cranberries, toasted walnuts, and fragrant herbs—it’s as nourishing as it is beautiful.
Ingredients
2 medium acorn squash, halved and seeds removed
1 tablespoon olive oil
Salt and black pepper, to taste
For the Filling:
1 cup cooked quinoa (from ½ cup dry)
½ cup dried cranberries
½ cup chopped walnuts (toasted)
¼ cup finely chopped celery
¼ cup chopped onion
1 tablespoon olive oil
1 tablespoon maple syrup (optional)
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Brush cut sides of acorn squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
While squash roasts, heat 1 tablespoon olive oil in a pan. Sauté onion and celery until soft (5 minutes).
In a large bowl, combine cooked quinoa, cranberries, walnuts, sautéed veggies, thyme, maple syrup, and season to taste.
Flip squash halves cut-side up. Fill generously with quinoa mixture.
Return to oven for 10 minutes to warm through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280 / serving
- Sugar: 10g / serving
- Fat: 14g / serving
- Carbohydrates: 35g / serving
- Fiber: 6g / serving
- Protein: 6g / serving