Cranberry-Apple Stuffed Acorn Squash
  • Cooking Time: 40-45 min
  • Servings: 4 and a bit of leftover dressing you can eat as a salad
  • Preparation Time: 10 min (add 20 min more if you need to make the quinoa)
  • 2 tablespoons of olive oil
  • 2 acorn squashes, cut in half and seeds removed
  • Salt and pepper, to taste
  • 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)
  1. TO ROAST THE SQUASH: Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. 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.
  5. Stir in the garlic and cook for 30 seconds.
  6. 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.
  7. Taste for seasoning and add in if necessary. At the last minute stir in the cilantro.
  8. FOR ASSEMBLY: Fill each acorn squash half with the stuffing and garnish it with cilantro and pomegranate seeds (if using).
  9. Serve.
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!