Vegetarian Thanksgiving Stuffed Acorn Squash
Vegetarian Thanksgiving Stuffed Acorn Squash is a festive and hearty dish that beautifully combines the earthy sweetness of acorn squash with a savory filling of quinoa, cranberries, and nuts. This recipe is perfect for holiday gatherings or cozy weeknight dinners, offering a delightful centerpiece that brings family and friends together. With vibrant colors and comforting flavors, it’s an irresistible vegetarian option that celebrates the essence of autumn.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 2 cups fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve each acorn squash and scoop out seeds.
- Place squash cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.
- Sauté onion and garlic in olive oil until golden brown. Add spinach until wilted.
- Mix cooked quinoa, sautéed vegetables, cranberries, and toasted walnuts in a bowl.
- Stuff each squash half generously with the filling. Return to oven for another 10 minutes.
- Serve warm as a beautiful centerpiece.
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For variations, substitute quinoa with farro or rice, or add different vegetables like mushrooms or bell peppers. Sprinkle feta cheese on top before baking for added flavor.