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Cozy Quinoa Stuffed Acorn Squash: Best Thanksgiving Side

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This vegetarian-friendly stuffed acorn squash features roasted squash halves filled with nutty quinoa, tart cranberries, toasted pecans, and warm fall spices. It’s a stunning, make-ahead side dish that’s perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 3 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil (for brushing the squash)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup quinoa (any color; tri-color preferred)
  • 1 ½ cups low-sodium vegetable broth
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • ½ cup dried cranberries (unsweetened if available)
  • ½ cup pecans, chopped and toasted
  • 1 teaspoon dried rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (freshly grated or ground)
  • Salt and pepper to taste
  • ¼ cup fresh parsley, chopped (optional)
  • For garnish (optional): extra toasted pecans, fresh sage leaves, drizzle of maple syrup or balsamic glaze, crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 25 minutes.
  3. While squash roasts, place a medium saucepan over medium heat. Add quinoa and toast, stirring frequently, for 3-4 minutes until nutty and slightly popping. Carefully add vegetable broth (it will sizzle). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add diced apple and cook for 2-3 minutes until slightly softened. Stir in dried cranberries, toasted pecans, sage, thyme, cinnamon, nutmeg, and a pinch of salt and pepper. Cook for 1 minute to bloom spices. Remove from heat.
  5. In a large mixing bowl, combine cooked quinoa with the apple-cranberry mixture. Add fresh parsley if using. Stir gently to combine. Taste and adjust seasoning as needed.
  6. Remove squash from oven and carefully flip them over using tongs. Spoon quinoa filling into each cavity, mounding slightly. Do not pack too tightly.
  7. Return stuffed squash to oven and roast for another 15-20 minutes until filling is heated through and squash is fork-tender.
  8. Let rest for 5 minutes before serving. Garnish as desired with extra toasted pecans, fresh sage leaves, a drizzle of maple syrup or balsamic glaze, or crumbled cheese. Serve warm.

Notes

For best results, toast quinoa before cooking to enhance nutty flavor. Roast squash cut-side down first to prevent sogginess. Make filling up to 2 days ahead; stuff squash in the morning and bake when ready. Leftovers keep in the refrigerator for up to 4 days. To freeze, assemble completely, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat at 350°F (175°C) for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, quinoa stuffed squash, Thanksgiving side, vegetarian side dish, fall recipe, acorn squash recipe, holiday side dish

Find it online: https://cookluma.com/cozy-quinoa-stuffed-acorn-squash-best-thanksgiving-side/