When you want a wholesome meal that celebrates fall, this Quinoa Stuffed Acorn Squash is perfect. Loaded with cranberries and fresh herbs and finished with a sprinkle of parmesan cheese, it makes a great side dish or meat-free main course.
This time of year, we eat acorn squash by the dozen, at my house. Pureed, roasted, or stuffed and baked whole, it’s an autumn staple.
One of my favorite ways to prepare it is loaded to the brim with this fruit and herb quinoa
The recipe calls for both dried and fresh herbs to pack an extra flavor punch. The whole squash can be cut and divided into pieces once baked, or eaten as a hearty, seasonal, dinner for one.
Ingredients
- Stock: We used vegetable stock, but chicken broth would work just fine.
- Ground herbs: Sage, rosemary, and thyme are just the right match for nutty quinoa.
- Salt: I use sea salt, but kosher salt or table salt will work just fine.
- Pepper: Use freshly ground black pepper.
- Quinoa: You could use red or white quinoa in this recipe.
- Fresh Herbs: A blend of sage, rosemary, and thyme brighten the dish.
- Cranberries: You could use dried cranberries or even raisins if you prefer.
- Acorn squash: Serves as a sweet, edible bowl that becomes tender and caramelized when roasted.
- Grated Parmesan cheese: If you are vegetarian, make sure you choose a rennet free parm.
- Chopped walnuts: Pecans could also be used.
- Brown sugar or maple syrup: Agave nectar would also work.
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- Roasted Summer Squash is hands-down my favorite way to enjoy summer squash.
- Butternut Squash Quinoa Casserole is a wholesome comfort food that is perfect for fall.
- Instant Pot Butternut Squash Risotto is a satisfying dish that works just as well for busy weeknights as it does your holiday table.
- Instant Pot Spaghetti Squash is a simple way to enjoy this versatile veggie!
Cranberry & Herb Quinoa Stuffed Acorn Squash with Walnut Parmesan Topping
When you want a wholesome meal that celebrates fall, this Quinoa Stuffed Acorn Squash is perfect. Loaded with cranberries and fresh herbs and finished with a sprinkle of parmesan cheese, it makes a great side dish or meat-free main course.
Servings: 8
Calories: 215kcal
Ingredients
- 2 ½ cups vegetable stock
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon ground rosemary
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup quinoa
- 4 fresh sage leaves chopped
- 4 sprigs fresh thyme with leaves removed from stem & chopped
- 2 sprigs fresh rosemary with leaves removed from stem & chopped
- ½ cup fresh cranberries or frozen
- 4 acorn squash
- ¼ cup grated Parmesan cheese rennet free to keep this vegetarian if desired
- ¼ cup chopped walnuts
- 1 tablespoon brown sugar OR maple syrup
Instructions
- Preheat your oven to 375 degrees.
- Place the stock, dried herbs, salt & pepper in a large pot, and bring it to a boil. Once boiling, add the quinoa, and cover, reducing the heat to a simmer. Cook according to package directions (approximately 15-20 minutes), until tender. Once cooked, remove from the heat, and stir in the fresh herbs and cranberries. Set aside.
- While the quinoa is cooking, slice the tops off of the squash. Save the tops to bake with. Remove the seeds and pulp from the inside of the squash, and stand upright on a sheet pan. If necessary, slice a tiny piece off of the bottom of the squash to help it stand.
- Stuff each squash to the brim with the quinoa filling. Loosely place the tops back on each squash, and bake for approximately one hour, until completely cooked through.
- Meanwhile, combine the cheese, walnuts and sugar (or maple syrup) in a small bowl.
- Take the cooked squash out of the oven, and remove the tops. Evenly distribute the cheese mixture over each squash. Return to the oven and bake for an additional 10 minutes, just until browned (You could also place the squash under the broiler to speed up the process.).
- Serve hot or at room temperature.
Notes
This is gluten free and vegetarian friendly.
Nutrition
Calories: 215kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Cholesterol: 2mg | Sodium: 567mg | Potassium: 888mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 25.3mg | Calcium: 121mg | Iron: 2.8mg
Thanks to Carlynn, who previously blogged at JJBegonia for bringing us this recipe.
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