You and your loved ones will love the seasonal elegant and tasty dining experience with our Vegan Cranberry Walnut Quinoa Stuffed Acorn Squash. This festive and wholesome dish combines the natural sweetness of roasted acorn squash with a savory quinoa filling enriched with vibrant cranberries, crunchy walnuts, and aromatic thyme. The result is a symphony of flavors and textures that not only delights the taste buds but also provides a nourishing and visually stunning centerpiece for your table.

Packed with plant-based goodness, this dish is not just a feast for the senses but a celebration of health and culinary craftsmanship. Perfect for holiday gatherings or a cozy dinner at home, our Vegan Cranberry Walnut Quinoa Stuffed Acorn Squash is a delightful way to savor the bounty of the season. Indulge in the joy of wholesome eating without compromising on taste or elegance.

Frequently Asked Questions:

Can I use a different type of squash for this recipe?

While acorn squash is ideal, you can experiment with other small, sturdy squash varieties.

Is it necessary to roast the squash before stuffing?

Yes, roasting enhances the flavor and tenderness of the squash, providing a delicious base for the stuffing.

Can I use frozen cranberries instead of fresh or dried?

Yes, frozen cranberries can be used; ensure they are thawed and drained before incorporating into the stuffing.

What can I substitute for walnuts? What can I use if I have a nut allergy?

Pecans, almonds or pine nuts are a wonderful substitution for walnuts. If you have a nut allergy you can use seeds or skip the nuts. If you’d like to use seeds, Pepitas (pumpkin seeds) or sunflower seeds make excellent nut-free alternatives for added crunch.

How do I know when the acorn squash is fully roasted?

The squash should be easily pierced with a fork, and the edges may turn golden brown.

Can I prepare the stuffing in advance?

Yes, you can make the stuffing ahead and refrigerate it until ready to use.

Can I serve this as a main dish or a side?

It works well as a flavorful main dish, but you can also serve smaller portions as a delightful side.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days; reheat before serving.

Can I make this recipe gluten-free?

Yes, use gluten-free quinoa and ensure that other ingredients, like vegetable broth, are gluten-free.

Is there a way to add protein to the stuffing?

Incorporate cooked and seasoned tofu cubes or chickpeas into the quinoa mixture for an added protein boost.

How can I adjust the sweetness of the stuffing?

Control the sweetness by adjusting the quantity of cranberries or opting for unsweetened varieties.

Is there a recommended way to reheat the leftovers?

Reheat in the oven or microwave, adding a splash of vegetable broth to maintain moisture.

Can I freeze the stuffed acorn squash for later use?

While the texture may change slightly, you can freeze the stuffed squash; thaw and reheat before serving.

Is this dish suitable for a Thanksgiving or holiday feast?

Yes, this visually appealing and flavorful dish makes an excellent addition to festive gatherings.

How to Garnish Cranberry Walnut Quinoa Stuffed Acorn Squash

While it is beautiful on it’s own, you can add garnishes to step up visual and taste appeal. Here are some suggested garnishes:

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Vegan Feta Crumbles: Try a plant-based feta alternative to add a tangy, creamy and salty element.
Fresh Herbs: Sprinkle chopped fresh parsley, cilantro, or chives for a burst of color and freshness.
Pomegranate Seeds: Add another pop of vibrant red by garnishing with pomegranate seeds for a juicy and slightly tart flavor.
Microgreens: Top the stuffed squash with delicate microgreens, such as arugula or radish, for an elegant touch.
Toasted Seeds: Toasted pumpkin seeds (pepitas) or sunflower seeds provide a delightful crunch.
Dollop of Vegan Yogurt or Sour Cream: Serve with a dollop of vegan yogurt or a drizzle of vegan sour cream for added creaminess.
Balsamic Glaze: Drizzle a balsamic glaze over the stuffed squash for a sweet and tangy finish.
Lemon or Orange Zest: Sprinkle lemon or orange zest over the top to brighten the flavors.

Cranberry Walnut Quinoa Stuffed Acorn Squash

Print Recipe

Prep Time:15

Cook Time:50

Total Time:1 5

Ingredients

2 acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup cranberries, fresh or dried
½ cup chopped walnuts
½ cup red onion, finely chopped
2 cloves garlic, minced
2 tablespoons Coconut Aminos (or tamari or soy sauce)
2 tablespoons maple syrup or agave
2 tablespoons olive oil
1 teaspoon dried thyme
¼ teaspoon ground sage
pinch of cayenne
salt and pepper to taste
fresh parsley (or other herb) for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
Cut the acorn squash in half and remove the seeds. Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the squash is tender.
While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
In a skillet, heat olive oil over medium heat. Add chopped red onion and garlic, sautéing until softened. Stir in cranberries, chopped walnuts, coconut aminos, maple syrup, dried thyme and sage. Add a pinch of cayenne. Cook for an additional 2-3 minutes.
Combine the cooked quinoa with the sautéed cranberry-walnut mixture, Season with salt and pepper to taste. Mix well.
Once the acorn squash halves are tender, turn them cut side up. Spoon the quinoa mixture into each squash half, pressing it down gently.
Return the stuffed acorn squash to the oven and bake for an additional 15-20 minutes or until the filling is heated through and slightly crispy on top.
Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your delicious Vegan Cranberry Walnut Quinoa Stuffed Acorn Squash!