Cranberry-Apple Stuffed Acorn Squash


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Serves 4 and a bit of leftover dressing you can eat as a salad | Prep Time 10 min (add 20 min more if you need to make the quinoa) | Cook Time 40-45 min

Why I Love This Recipe

FEATURING: Acorn squash, onion, garlic, and cilantro.

A beautiful and hearty recipe that will make the entire home smell like fall! You will have leftover stuffing that we eat warm or cold as a side dish the next day! A recipe you may want to add to your Thanksgiving dinner menu and that is more filling than you'd think!


Ingredients You'll Need

TO ROAST SQUASH
2 tablespoons of olive oil
2 acorn squashes, cut in half and seeds removed
Salt and pepper, to taste

FOR STUFFING
1 tablespoon olive oil
1 medium onion, chopped
3 stalks of celery (¾ cup), chopped
1 large apple, peeled and cut into small cubes
2 cloves of garlic, minced
2 1/2 cups cooked quinoa (from 1 cup uncooked quinoa)
¾ cups dried cranberries
½ cup walnuts (or other nut of choice), coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped plus more as garnish (optional)
A few handfuls of pomegranate seeds (fresh or frozen) as a garnish (optional)


Directions

TO ROAST THE SQUASH: Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.
FOR THE STUFFING: Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook, stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
Stir in the garlic and cook for 30 seconds.
Add in quinoa, cranberries, walnuts, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
Taste for seasoning and add in if necessary. At the last minute stir in the cilantro.
FOR ASSEMBLY: Fill each acorn squash half with the stuffing and garnish it with cilantro and pomegranate seeds (if using).
Serve.


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