Savory Quinoa Stuffed Acorn Squash

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Savory Quinoa Stuffed Acorn Squash

Golden roasted acorn squash overflowing with a warm, flavorful quinoa filling, perfectly seasoned with sweet cranberries, savory mushrooms, and a touch of citrusy lemon zest. Perfect for the holidays!

Ingredients

  • 2 medium-small acorn squash
  • 1 tbsp olive oil
  • sea salt and pepper
  • <strong>Quinoa</strong>
  • 1/3 cup quinoa, rinsed well and drained (rinsing removes the bitterness)
  • 1/2 cup plus 1 tbsp water water (using a little less water makes the quinoa less mushy and more fluffy)
  • 1/4 cup dried cranberries
  • 1/8 tsp sea salt
  • <strong>Filling</strong>
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup diced cremini mushrooms
  • 1 tbsp sherry vinegar
  • 1 medium carrot, grated
  • 1 tsp gluten-free tamari
  • 1 tbsp nutritional yeast
  • 1/4 tsp coriander
  • 1/4 tsp salt
  • 1 tbsp fresh-squeezed lemon juice
  • Zest of one small lemon
  • Fresh ground black pepper and sea salt, to taste
  • <strong>Toppings</strong>
  • 2 tbsp slivered toasted almonds
  • Additional lemon zest

Instructions

  1. Make the Squash: Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silpat, and set aside. Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with sea salt and pepper. Place the squash halves cut side down on the prepared baking sheet. Roast for 35 - 45 minutes, or until the squash is tender and easily pierced with a fork. Set aside to cool.
  2. Make the Quinoa: While the squash roasts, prepare the quinoa filling. Rinse the quinoa in a fine mesh sieve to remove the bitterness. Drain well. In a small pot, combine the quinoa, water, dried cranberries, and sea salt. Bring to a gentle boil, reduce heat to low, cover, and simmer for about 15 minutes. Turn off the heat and let the quinoa sit for 10 minutes with the lid on. Fluff with a fork and set aside to cool.
  3. Sauté the onion, garlic and mushrooms: Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 2 minutes. Stir in the mushrooms and cook until soft, about 3 minutes. Add the sherry vinegar and cook for one more minute, turn off the heat and stir in the grated carrot.
  4. Mix the filling: In a large bowl, place the cooked quinoa, sautéed onion, garlic mushrooms and carrot, tamari, nutritional yeast, coriander, sea salt, lemon juice and 1/2 of the lemon zest. Stir well and taste, then adjust seasonings if needed. Season with additional salt and pepper to taste.
  5. Stuff the Squash: Turn the squashes cut side up and place on a platter. Spoon the warm quinoa filling into each squash half, packing it gently. Sprinkle with toasted almonds and a little extra lemon zest, if desired.
  6. Serve immediately and enjoy!
  7. Roast the squash and prepare the quinoa filling in advance. Stuff the squash with the quinoa filling but save the almonds in a separate container so they stay crunchy. When ready to serve, reheat for a couple minutes in the microwave, or place in a casserole dish, cover with foil, and bake at 375 for about 20 minutes, or until the squash and filling are warmed. Top with the toasted almonds, and lemon zest, then serve.
  8. This Quinoa Stuffed Acorn Squash with Cranberries and Almonds is a comforting, flavorful dish that’s perfect for the holiday season. Whether you’re serving it as a Thanksgiving side, a veggie main, or a cozy dinner, it’s a festive and versatile recipe that’s sure to be enjoyed. I hope it brings as much warmth and joy to your table as it did mine!