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Fill Your Fall Table with This Stuffed Acorn Squash

Stuffed with quinoa, cranberries, and walnuts, this hearty entree is fancy enough for a dinner party and easy enough for a Tuesday night

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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.


More Related Recipes to Try Next:
Curried Coconut Squash Soup
Spiced Kabocha Squash Soup
Pipian Mole Pumpkin Enchiladas


Stuffed Acorn Squash with Quinoa, Walnuts, and Cranberries

Servings
4
Prep Time
30 min
Cook Time
50 min
Duration
80 min

Ingredients

  • 2 medium to large acorn squashes, halved and seeded
  • 1/4 cup olive oil, divided
  • 2 pinches each sea salt and ground black pepper, divided
  • 1/2 cup quinoa, rinsed
  • 1 yellow onion, diced
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey
  • 4 tsp fresh lime juice
  • 1 tbsp Dijon mustard
  • 1/2 tsp ground cayenne pepper, optional
  • 2 cups spinach, finely chopped
  • 1/2 cup naturally sweetened dried cranberries, chopped
  • 1/2 cup raw unsalted walnuts, chopped

Preparation

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.

 

Nutrition Information

  • 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