This Vegan Stuffed Acorn Squash with Cranberries, Pecans, and Quinoa is the perfect blend of festive flavors and wholesome ingredients. Roasted acorn squash halves serve as beautiful edible bowls, filled with a savory-sweet stuffing of quinoa, tart cranberries, crunchy pecans, and warm spices.
This dish is ideal for holiday gatherings or a cozy fall dinner, showcasing the best of autumn’s bounty while being entirely plant-based and gluten-free.
Why You’ll Love This Recipe
- Seasonal and Festive: A perfect centerpiece for fall and holiday meals.
- Nutritious and Filling: Packed with fiber, protein, and healthy fats.
- Impressive yet Easy: Beautiful presentation with simple preparation.
- Versatile: Great as a main course or a side dish.
Ingredients
For the Acorn Squash:
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa Stuffing:
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 small apple, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 1 tablespoon maple syrup (optional)
- Fresh parsley, chopped
Ingredient Breakdown
Acorn Squash
Naturally sweet and rich, acorn squash provides a beautiful and flavorful vessel for the stuffing.
Quinoa
A protein-packed grain that creates a hearty and satisfying filling.
Cranberries and Pecans
Add a festive touch with tart and crunchy textures that balance the savory quinoa.
Instructions
Step 1: Roast the Acorn Squash
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2: Cook the Quinoa
- In a medium saucepan, bring the vegetable broth to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Prepare the Stuffing
- In a large skillet, heat olive oil over medium heat. Add the red onion and sauté for 3-4 minutes until softened.
- Stir in the diced apple, cranberries, pecans, cinnamon, nutmeg, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
- Add the cooked quinoa to the skillet and mix well. Adjust seasoning to taste.
Step 4: Assemble and Bake
- Remove the roasted squash from the oven and flip them cut-side up.
- Fill each squash half with the quinoa stuffing, packing it gently.
- Return to the oven and bake for an additional 10 minutes, until the stuffing is heated through.
Step 5: Garnish and Serve
- Drizzle with maple syrup for added sweetness, if desired.
- Sprinkle with fresh parsley and serve warm.
Picture Gallery
Tips and Variations
- Add More Protein: Mix in cooked chickpeas or lentils for an extra protein boost.
- Make It Nut-Free: Replace pecans with pumpkin seeds or sunflower seeds.
- Switch the Grain: Use wild rice, farro, or couscous instead of quinoa.
- Spice It Up: Add a pinch of cayenne pepper or red chili flakes for a hint of heat.
- Make Ahead: Prepare the stuffing and roast the squash a day ahead. Assemble and bake just before serving.
Nutritional Information (Per Serving – 1 Stuffed Half)
- Calories: 280
- Protein: 6g
- Carbohydrates: 38g
- Fat: 11g
- Fiber: 6g
- Vitamin A: 20% of the daily value
- Iron: 10% of the daily value
This dish is a perfect balance of flavors, textures, and nutrients, making it a satisfying and healthy meal option.
Conclusion
This Vegan Stuffed Acorn Squash with Cranberries, Pecans, and Quinoa is a showstopping dish that’s both delicious and nourishing. Whether you’re hosting a holiday dinner or enjoying a cozy night in, this recipe brings the flavors of the season to your table in the most beautiful way.
Have you made this recipe? Share your feedback and any creative twists in the comments below! Don’t forget to post your stuffed squash photos on social media and tag us—we’d love to see your creations.
Frequently Asked Questions
1. Can I use a different type of squash?
Yes! Butternut squash or delicata squash work well as substitutes. Adjust roasting times as needed.
2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze this dish?
While the stuffing freezes well, the squash may become watery upon thawing. If freezing, store the stuffing and squash separately.
4. What pairs well with this dish?
Serve with a side of roasted Brussels sprouts, a simple green salad, or crusty bread for a complete meal.
5. Can I make this recipe oil-free?
Yes! Use vegetable broth instead of olive oil for roasting and sautéing.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.