Name: Stuffed Acorn Squash with Quinoa, Cranberries & Feta – Cozy Fall Favorite
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tablespoons (30 mL) olive oil; Salt and pepper, to taste; 1 cup (185 g) cooked quinoa; ¼ cup (35 g) dried cranberries; ¼ cup (30 g) crumbled feta cheese; 2 tablespoons (20 g) chopped walnuts or pecans; 1 tablespoon (15 mL) honey or maple syrup; 1 teaspoon fresh thyme or parsley, chopped; 1 tablespoon (15 mL) lemon juice

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There’s something so comforting about the words “Stuffed Acorn Squash with Quinoa, Cranberries & Feta.” They just sound like fall, don’t they? Warm, golden squash filled with nutty quinoa, sweet bursts of cranberry, and creamy feta crumbles—it’s the kind of dish that makes the whole kitchen smell like cozy sweaters and Sunday dinners. Honestly, this is one of those recipes that looks fancy but feels totally homey. Perfect for a weeknight dinner or your Thanksgiving table.

The best part? It’s healthy without trying too hard. Every bite hits that balance—sweet, savory, tangy, and just a little nutty. And once you realize how easy it is to pull together, you might end up making it all season long.

Let’s dive in—I’ll walk you through the ingredients, steps, and a few tips that make this Stuffed Acorn Squash with Quinoa, Cranberries & Feta a total standout.

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The Beauty of This Recipe

Ever wonder why everyone goes crazy for stuffed squash recipes around this time of year? It’s because they’re the perfect mix of hearty and elegant. The acorn squash acts like a built-in bowl, caramelizing at the edges as it roasts, while the filling gives you layers of flavor—chewy quinoa, sweet cranberries, crumbly feta, and the crunch of toasted nuts. It’s not just a dish; it’s a whole experience.

Why You’ll Love This Stuffed Acorn Squash with Quinoa, Cranberries & Feta

Here’s why I keep coming back to this one:

It’s meatless but deeply satisfying.
You can make it ahead for easy meal prep.
It works for holiday mains or simple lunches.
It’s gorgeous on the table—those golden squash halves practically glow.

When I first made this, it was one of those “clean out the fridge” kind of days. Leftover quinoa, a handful of cranberries, and that one lonely block of feta. And somehow, it turned into something I’ve been making ever since. That’s the magic of recipes like this—simple ingredients, but when they come together, they taste like something from a cozy bistro.

Ingredients & Substitutions

Here’s everything you’ll need for your Stuffed Acorn Squash with Quinoa, Cranberries & Feta.

Ingredient	Quantity	Notes
Acorn squash	2 medium	Halved and seeds removed
Olive oil	2 tbsp (30 mL)	For roasting
Salt and pepper	To taste	Adjust to preference
Cooked quinoa	1 cup (185 g)	White, red, or tricolor
Dried cranberries	¼ cup (35 g)	Adds sweetness
Feta cheese	¼ cup (30 g)	Crumbled
Walnuts or pecans	2 tbsp (20 g)	Adds crunch
Honey or maple syrup	1 tbsp (15 mL)	For a touch of sweetness
Fresh thyme or parsley	1 tsp	For freshness
Lemon juice	1 tbsp (15 mL)	Brightens the flavor

Ingredient Swaps & Additions

No feta? Try goat cheese or vegan feta.
Nut-free? Skip the walnuts and add roasted chickpeas or sunflower seeds.
Want extra greens? Stir in a handful of baby spinach into the quinoa while it’s still warm.
No honey? Use maple syrup or agave—it works beautifully.

Tools You’ll Need

You don’t need much to make this recipe shine. Here’s the short list:

A baking sheet lined with parchment paper
A mixing bowl for the filling
A brush or spoon for the olive oil
A sharp knife for cutting the squash (careful—it’s tough!)
Measuring cups and spoons

Tip: Microwave your squash for 1–2 minutes before cutting—it softens the skin just enough to make slicing easier and safer.

How to Make Stuffed Acorn Squash with Quinoa, Cranberries & Feta

This recipe’s simplicity is its superpower. Once you’ve roasted your squash, everything else comes together in one bowl.

Step 1: Roast the Acorn Squash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the inside of each squash half with olive oil and season generously with salt and pepper. Place them cut side down on the sheet.

Roast for 25–30 minutes, until the flesh is tender and the edges are slightly caramelized. You’ll know it’s done when you can easily pierce the squash with a fork.

Step 2: Make the Quinoa Filling

While the squash roasts, grab a medium bowl. Add:

Cooked quinoa
Dried cranberries
Crumbled feta
Chopped nuts
Honey (or maple syrup)
Fresh thyme or parsley
Lemon juice

Give it all a good mix. Taste and adjust—add more lemon if you like tangy, or more honey if you prefer sweeter.

Step 3: Assemble & Bake Again

Once the squash is ready, flip the halves over so they’re bowl-side up. Spoon the quinoa mixture into the centers, packing it gently.

Return them to the oven for another 10 minutes, just to warm everything through and let the flavors mingle.

When they come out, drizzle with a little olive oil or honey and sprinkle fresh herbs on top. That’s it. Done. Simple, elegant, and wildly delicious.

Serving Suggestions

You can serve this Stuffed Acorn Squash with Quinoa, Cranberries & Feta as a main course or a side dish—it’s that versatile.

Here’s what it pairs beautifully with:

A crisp arugula salad with lemon vinaigrette
Roasted Brussels sprouts or carrots
A cozy bowl of soup like creamy mushroom or garlic bread soup

If you’re serving it for Thanksgiving, it complements roasted poultry, mashed potatoes, and cranberry sauce perfectly. And for a lighter dinner? Just slice it in half and pair it with a drizzle of balsamic glaze or a dollop of Greek yogurt.

Tips for the Best Results

Don’t rush the roasting. The caramelized edges are where all the flavor hides.
Cook quinoa properly. Fluff it with a fork—clumpy quinoa can make the filling dense.
Balance the flavors. Taste as you go—between the sweet cranberries and salty feta, small tweaks make a big difference.
Use fresh herbs. Dried herbs work in a pinch, but fresh thyme or parsley lifts the whole dish.
For meal prep: Roast the squash ahead and store it separately from the filling until you’re ready to serve.

Storage & Reheating

This recipe stores beautifully.

Fridge: Keep leftovers in an airtight container for up to 3 days.
Freezer: You can freeze individual halves—wrap tightly in foil and store for up to 1 month.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave gently until heated through.

Avoid over-microwaving—the feta can get rubbery.

Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	320 kcal
Protein	8 g
Carbohydrates	42 g
Fat	14 g
Fiber	6 g
Sugar	10 g
Sodium	230 mg

Frequently Asked Questions

1. Can I make this vegan?
Absolutely. Just skip the feta or replace it with vegan feta or cashew cheese, and use maple syrup instead of honey.

2. Can I use another type of squash?
Yes! Butternut or delicata squash both work beautifully. Adjust roasting time since they cook a bit faster.

3. What kind of quinoa works best?
Tricolor quinoa adds lovely texture and color, but any cooked quinoa works fine.

4. Can I add protein?
Sure thing. Chickpeas, tofu, or even shredded rotisserie chicken (if not vegetarian) can be mixed into the filling.

5. How do I keep the squash from being watery?
Roast it long enough so moisture evaporates and the edges caramelize. That’s key to getting that perfect texture.

Why This Recipe Works So Well

The secret behind this Stuffed Acorn Squash with Quinoa, Cranberries & Feta is balance. The squash’s natural sweetness plays perfectly against the tangy feta and bright lemon. Quinoa adds substance without heaviness, and those cranberries? They make every bite pop.

It’s also a texture dream—soft roasted squash, fluffy grains, creamy cheese, and crunchy nuts. Honestly, it’s everything you want in one bite.

This is one of those dishes that looks like you fussed over it, but really, it’s just a smart layering of simple, wholesome ingredients.

Conclusion

And there you have it—Stuffed Acorn Squash with Quinoa, Cranberries & Feta, a cozy, nourishing meal that celebrates fall in the most delicious way. Whether you serve it as a Thanksgiving side, a weeknight dinner, or meal-prep favorite, it always feels special.

I love recipes like this because they prove healthy food can also be deeply satisfying. Sweet, savory, and bright—it’s comfort food with a bit of elegance.

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I’d love to see how your version turns out—snap a photo, tag it on Pinterest, or drop a comment below. Let’s keep the cozy cooking vibes going!

Stuffed Acorn Squash with Quinoa, Cranberries & Feta – Cozy Fall Favorite