Cranberry Pecan Quinoa Stuffed Acorn Squash
User Reviews
4.8
34 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4 servings
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Calories
393 kcal
-
Course
Side Dish, Main Course, Dinner
Cranberry Pecan Quinoa Stuffed Acorn Squash
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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
- For the acorn squash:
- 2 acorn squash medium, cut in half and seeds removed
- 4 teaspoons coconut oil virgin, melted, or substitute melted butter
- 2 tablespoons brown sugar or coconut sugar
- ½ teaspoon kosher salt
- cinnamon for sprinkling
- For the quinoa:
- ½ cup quinoa uncooked
- 1 cup water
- 1 teaspoon virgin coconut oil
- ¼ cup orange juice freshly squeezed
- ¼ teaspoon Turmeric ground
- ½ teaspoon kosher salt
- ½ cup dried cranberries
- ½ cup pecan toasted, halves, chopped
- For the sauce:
- 2 ounces goat cheese crumbles or feta crumbles
- 1 teaspoon orange zest or lemon zest
- 1 tablespoon orange juice fresh squeezed, or lemon juice, plus more as needed
- salt pinch
- black pepper pinch
- For garnish:
- 2 teaspoons thyme fresh leaves
- honey or hot honey
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
34 reviews
Excellent
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