Quinoa Stuffed Acorn Squash

Prep Time 10 min Cook Time 40 min Serves 6-7 servings     adjust servings

The perfect vegan Thanksgiving dish!


  • 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


  1. Preheat the oven to 400.
  2. 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.
  3. 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.
  4. 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.
  5. Add the carrots and quinoa and cook for another 5 minutes or so.
  6. Add the remaining ingredients and stir for another 2-3 minutes. Remove from heat.
  7. 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!

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