The quinoa, cranberry, and pecan filling make the perfect fall stuffing for an acorn squash, or any dish for that matter. While this is a three part recipe, it only takes about one hour to make. If you really want to set impress your taste buds, add some fresh pomegranate arils on top of each stuffed squash half. You’ll thank us later.
- Prep Time:30m
- Cook Time:45m
- Total Time:1h 15m
- Serves: 6 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
To Roast the Squash
- 2 tbsp. olive oil
- 3 large acorn squash, halved and seeds removed
- sea salt and pepper, to taste
To Make the Stuffing
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 1 large apple, peeled and cut into small cubes
- 2 cloves of garlic, minced
- 2 1/2 c cooked quinoa
- 3/4 c dried cranberries (no sulfur or added sugars)
- 1/2 c pecans, roughly chopped
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/4 c fresh parsley, chopped plus more as garnish
- A handful of pomegranate arils as garnish (optional)
Instructions
To Roast the Squash
- Preheat the oven to 400º F and line a baking sheet with parchment paper.
- Drizzle the insides of the halved acorn squash with olive oil and season each half with a little sea salt and pepper.
- Place the squash cut-side down on the baking sheet and roast in the oven for 40 minutes, or until it is easily pierced with a knife.
- Remove from the oven and let the squash cool for about five minutes.
To Make the Stuffing
- While the squash is cooking, it\'s time to make the stuffing. Warm olive oil in a large pot over medium-high heat. Add the onion and celery and cook until translucent (around 5 minutes), stirring frequently. Add the apple and cook for an additional 3-4 minutes.
- Stir in the garlic and cook for about 30 seconds before adding in the quinoa, cranberries, pecans, and sea salt and pepper. Mix well and turn the heat to medium-low and cook for 7-8 minutes. If the mixture is drying out, stir in a couple tablespoons of water. Remove from heat and set aside.
To Assemble
- Assemble each squash by filling each acorn squash half with stuffing. Garnish with parsley and pomegranate arils. Enjoy!
