Last year I made a stuffed acorn squash with wild rice and apples. It was a hit, so I made a Quinoa Stuffed Acorn Squash this year. I love the presentation of the stuffed acorn squash. So pretty. This quinoa stuffed acorn squash is very easy to make! You can make the filling a day in advance if you like. Then all you need to do it roast the squash the day of. If you need more vegan Thanksgiving ideas, you may like this post.
The sweetness of the acorn squash goes so well with the quinoa. I added the cranberries for a little tart flavor too. I used fruit sweetened cranberries instead of cranberries sweetened with sugar. So they are a little on the tart side, but work well here. This would be a great main meal option for your vegan or vegetarian guests. It’s quite filling!
Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash
The perfect vegan Thanksgiving dish!
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 medium yellow onion chopped
- 1 1/2 cups shredded carrot
- 1/2 cup raw pecan pieces
- 1/3 cup dried cranberries
- 1/4 cup pomegranate juice concentrate
- 2 cloves garlic minced
- sea salt to taste
Instructions
- Preheat the oven to 400.
- Cut the acorn squash in half, remove the seeds, brush with oil and sprinkle with a little sea salt. Place face down on a lined baking sheet . Bake for about 35-40 minutes. You will know it's done when you can easily stick a fork through the flesh.
- In a saucepan , add the quinoa and the water. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. Set aside.
- In a large saute pan , on medium high heat, add the onion, garlic and a small amount of oil. Saute for about 5-7 minutes.
- Add the carrots and quinoa and cook for another 5 minutes or so.
- Add the remaining ingredients and stir for another 2-3 minutes. Remove from heat.
- Add the quinoa mixture to the acorn squash and serve. Enjoy!
Recipe Notes
You can make the filling for this dish ahead of time. It should last at least a week in the fridge. Enjoy!