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Best Healthy Quinoa Stuffed Acorn Squash for Thanksgiving

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A healthy and delicious quinoa stuffed acorn squash recipe perfect for Thanksgiving. Tender roasted squash is filled with a savory-sweet quinoa mixture featuring dried cranberries, pecans, and warm autumn spices.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to root end. Scoop out seeds and stringy bits.
  3. Brush the cut sides and cavities with 2 tablespoons olive oil. Season generously with salt and black pepper. Place squash halves cut-side down on the prepared baking sheet.
  4. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork. Remove from oven and let cool slightly (about 5 minutes). Flip them over so cavities face up.
  5. While squash roasts, rinse quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  6. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
  7. Add cooked quinoa to the skillet with onions and garlic. Stir in dried cranberries, chopped pecans, dried sage, dried thyme, cinnamon, nutmeg, and maple syrup. Mix well. Season with salt and pepper to taste.
  8. Divide quinoa filling evenly among the four squash halves, mounding slightly in the center.
  9. Return stuffed squash to the oven and roast for another 10-15 minutes until filling is heated through and tops are slightly golden.
  10. Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

For easier cutting, microwave the whole squash for 2 minutes to soften the skin. Toast pecans in a dry skillet for 3-4 minutes for extra flavor. The filling can be made a day ahead. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: quinoa stuffed acorn squash, healthy thanksgiving recipe, vegan main dish, gluten-free, stuffed squash, fall recipe

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