Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries
The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
For more acorn squash recipes, click here.
Ingredients
- 2 medium to large acorn squashes, halved and seeded
- 1/4 cup olive oil, divided
- 2 pinches each sea salt and ground black pepper, divided
- 1/2 cup quinoa, rinsed
- 1 yellow onion, diced
- 2 tbsp apple cider vinegar
- 2 tbsp raw honey
- 4 tsp fresh lime juice
- 1 tbsp Dijon mustard
- 1/2 tsp ground cayenne pepper, optional
- 2 cups spinach, finely chopped
- 1/2 cup naturally sweetened dried cranberries, chopped
- 1/2 cup raw unsalted walnuts, chopped
Preparation
1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes.
2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.
3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes.
4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat.
5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit.
6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.
TIP: If following our Meal Plan, prepare recipe through step 5, then cover and refrigerate servings. Heat each serving just before eating.
Nutrition Information
- Serving Size 1 stuffed acorn half
- Calories 475
- Carbohydrate Content 65 g
- Cholesterol Content 0 mg
- Fat Content 23 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 3 g
- Sodium Content 124 mg
- Sugar Content 20 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 8 g