Cranberry Pecan Quinoa Stuffed Acorn Squash
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!
Servings 4 servings
Calories 393cal
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
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
Serving: 1squash half | Calories: 393cal | Carbohydrates: 58.7g | Protein: 7.8g | Fat: 17g | Saturated Fat: 7.4g | Fiber: 9.8g | Sugar: 17.5g