Stuffed Acorn Squash with Quinoa, Kale and Cranberries
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This delicious recipe for Stuffed Acorn Squash with Quinoa, Kale, and Cranberries creates healthy side dish or vegetarian entree that is is perfect for fall, and pretty enough for any holiday! Acorn squash is stuffed with an easy quinoa filling, packed with beautiful colors and seasonal flavors!
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What I Love About Stuffed Acorn Squash
I can’t tell you how much I love acorn squash. It’s like a rite of fall passage. The weather turns chilly, I’m baking acorn squash. Come Thanksgiving, I’m baking acorn squash. The red and green of this dish also makes it a candidate for Christmas dinner too.
By the way, I’ve always called this squash an acorn squash, but it’s also known as a winter squash, pepper squash, or Des Moines squash.
It’s indigenous to North America and was introduced to European settlers by Native Americans. Which is why I also love to serve it at Thanksgiving.
This dish is beautiful, delicious, and easy to prepare. Healthy, flavorful… with all the colors of the season.
Ingredients
You will find ingredient measurements in the recipe card below, but here is a quick view of what you need to make this delicious side dish:
- Baked acorn squashes, halved with seeds removed
- Olive oil
- Quinoa
- Vegetable or chicken broth
- Kale, with stems removed and chopped
- Aromatics: Minced garlic, oregano, salt, and pepper
- Orange juice
- Dried cranberries
- Grated Parmesan cheese or Feta
Frequently Asked Questions
Yes — I love quinoa for it’s nutty texture and because it is so high in protein but any grain that cooks well in broth and holds up to baking will work here.
Feel free to bake the squash, cook the filling and assemble them ahead, but I’d wait to bake them until it is time to serve them straight from the oven.
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Stuffed Acorn Squash with Quinoa, Kale and Cranberries
Ingredients
- 2 baked acorn squash halved with seeds removed
- 1 teaspoon olive oil
- 3/4 cup quinoa
- 1 15-ounce can chicken broth
- 1 bunch kale stems removed and chopped (about 6 cups)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh orange juice
- 1/3 cup dried cranberries
- grated Parmesan cheese or Feta
Instructions
Baking Acorn Squash
- If your acorn squash isn't already cooked, place halved squash, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake in a 425 ℉ oven until the squash is tender, about 45 minutes.
Cooking Quinoa
- Bring the broth to a boil in a small saucepan. Add the quinoa, return to a boil, then reduce the heat, cover and simmer about 15 minutes. Remove from the heat and let sit, covered, for another 16 minutes. Fluff with a fork.
Acorn Squash Filling
- Preheat the oven to 375℉ and line a baking sheet with parchment for easy cleanup.
- In a large nonstick skillet, add 1 teaspoon olive oil. Over medium heat, add the chopped kale and saute until wilted, 3-4 minutes. Then add the garlic, oregano, 1/2 teaspoon salt and black pepper. Cook for an additional 30 seconds; stir in orange juice, cooked quinoa, and cranberries.
- Stuff the quinoa mixture into the four acorn squashes. Return to the oven and bake at 375 degrees until hot, about 10 minutes. Sprinkle with cheese and serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.