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A vegan Cranberry Walnut Quinoa Stuffed Acorn Squash

Cranberry Walnut Quinoa Stuffed Acorn Squash

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.
Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 3/4 cup cranberries, fresh or dried
  • 1/2 cup chopped walnuts
  • 1/2 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
  • 1/4 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!