Cranberry Pecan Quinoa Stuffed Acorn Squash

Name: Cranberry Pecan Quinoa Stuffed Acorn Squash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: For the acorn squash:; 2 medium acorn squash, cut in half and seeds removed; 4 teaspoons virgin melted coconut oil (or sub melted butter); 2 tablespoons brown sugar (or coconut sugar); ½ teaspoon kosher salt; cinnamon, for sprinkling; For the quinoa:; ½ cup uncooked quinoa; 1 cup water; 1 teaspoon virgin coconut oil; ¼ cup freshly squeezed orange juice; ¼ teaspoon ground turmeric; ½ teaspoon kosher salt; ½ cup dried cranberries; ½ cup toasted pecan halves, chopped; For the sauce:; 2 ounces goat cheese or feta crumbles; 1 teaspoon orange or lemon zest; 1 tablespoon fresh squeezed orange or lemon juice, plus more as needed; Pinch of salt and pepper; For garnish:; 2 teaspoons fresh thyme leaves; Honey or hot honey

User Reviews

4.8

51 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings
Calories
393 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
American, Vegan

Cranberry Pecan Quinoa Stuffed Acorn Squash

Stella Guerrero

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Beautiful stuffed acorn squash with orange-infused quinoa, sweet dried cranberries, pecans, and a simple goat cheese or feta sauce. The perfect vegetarian side dish or main to serve at Thanksgiving, or anytime you're looking for a unique, delicious meatless meal!

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Ingredients

Servings

For the acorn squash:
2 medium acorn squash, cut in half and seeds removed
4 teaspoons virgin melted coconut oil (or sub melted butter)
2 tablespoons brown sugar (or coconut sugar)
½ teaspoon kosher salt
cinnamon, for sprinkling
For the quinoa:
½ cup uncooked quinoa
1 cup water
1 teaspoon virgin coconut oil
¼ cup freshly squeezed orange juice
¼ teaspoon ground turmeric
½ teaspoon kosher salt
½ cup dried cranberries
½ cup toasted pecan halves, chopped
For the sauce:
2 ounces goat cheese or feta crumbles
1 teaspoon orange or lemon zest
1 tablespoon fresh squeezed orange or lemon juice, plus more as needed
Pinch of salt and pepper
For garnish:
2 teaspoons fresh thyme leaves
Honey or hot honey

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Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Add 1 teaspoon of coconut oil, 1/2 tablespoon brown or coconut sugar, and 1/4 teaspoon kosher salt to each squash half; use your hands to rub into the flesh of the squash, even on the top (but not on the skin). Sprinkle each squash half with a little bit of cinnamon. Place flesh side down on baking sheet and roast in the oven for 45 minutes to 1 hour or until squash is just fork tender.
While the squash roasts, you can make the quinoa. Add quinoa and water to a large pot and place over medium high heat. Bring to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
Next stir in coconut oil, orange juice, turmeric and salt and stir to combine. Fold in dried cranberries. Taste and add more salt and pepper, if desired.
Once acorn squash is done roasting, flip squash over and evenly stuff each squash with quinoa. Top the filling with pecans. Bake for an additional 10 minutes.
While the squash is baking again, make the goat cheese or feta drizzle: Add feta or goat cheese crumbles, orange zest and orange juice to a blender and blend until smooth and creamy. Drizzle evenly over each squash half. Garnish with fresh thyme leaves, a drizzle of honey (or hot honey) and extra salt and pepper. Serves 4, 1 squash half each.

Notes

If you want to save time, you can make the squash and quinoa a day ahead of time. Once ready to serve, simply reheat in oven at 350 degrees for 15-20 minutes or until warm and then make the sauce and drizzle on top.
See the full post for more tips, tricks, and ways to customize this squash!

Nutrition Information

Show Details

Serving 1squash half Calories 393cal (20%) Carbohydrates 58.7g (20%) Protein 7.8g (16%) Fat 17g (26%) Saturated Fat 7.4g (37%) Fiber 9.8g (39%) Sugar 17.5g (35%)