Description
Stuffed Acorn Squash with Quinoa, Cranberries & Feta is a cozy, wholesome fall recipe filled with nutty quinoa, sweet cranberries, tangy feta, and crunchy walnuts—perfect for a nourishing dinner or festive holiday meal.
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
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
3. Place squash halves cut side down on the baking sheet and roast for 25–30 minutes, until tender.
4. In a medium bowl, combine cooked quinoa, dried cranberries, crumbled feta, chopped walnuts, honey, thyme, and lemon juice.
5. Flip roasted squash halves and fill each with the quinoa mixture.
6. Return to the oven for 10 more minutes to warm through.
7. Drizzle with extra olive oil or honey before serving and garnish with fresh herbs.
Notes
Substitute feta with goat cheese or vegan feta if preferred.
For nut-free version, replace walnuts with roasted chickpeas or sunflower seeds.
Add a handful of spinach to the quinoa mixture for extra greens.
Perfect as a vegetarian main dish or a colorful holiday side.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 320
- Sugar: 10g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg