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We love food that forms its own edible bowl, like a bread bowl and… well, like a bread bowl. But also: like this stuffed acorn squash recipe, where the roasted squash become individual sized bowls for a mix of quinoa, walnuts, cranberries, and other savory-sweet fillings. This would make a perfect and dramatic entree for a holiday gathering, but it’s simple and quick enough to put together for a casual weeknight dinner.
A twist we like here is the addition of a bit of lime; the acidity really helps brighten up the flavors. If you’re someone who avoids honey, feel free to switch in maple syrup.
Stuffed Acorn Squash with Quinoa, Walnuts, and Cranberries
1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes.
2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.
3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes.
4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat.
5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit.
6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.
- Serving Size 1 stuffed acorn half
- Calories 475
- Carbohydrate Content 65 g
- Cholesterol Content 0 mg
- Fat Content 23 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 3 g
- Sodium Content 124 mg
- Sugar Content 20 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 8 g