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Discover the ultimate fall dish with our Stuffed Acorn Squash recipe, featuring baked acorn squash halves filled with a delectable mix of quinoa, creamy goat cheese, tangy cranberries, and crunchy pecans. Perfect for a cozy dinner or a festive side, this dish is garnished with fresh thyme to elevate your culinary experience. Pin this for an easy and impressive holiday meal!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 acorn squash halved and seeds removed
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup cranberries dried
  • 1/2 cup pecans chopped
  • 4 oz goat cheese crumbled
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 sprigs fresh thyme plus extra for garnish
  • Optional: drizzle of honey or maple syrup for sweetness

Instructions
 

  • Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C).
  • Prepare Squash for Baking: Cut the acorn squash in half from stem to end and scoop out the seeds.
  • Drizzle the inside of each squash half with olive oil, and season with salt and pepper.
  • Place the squash halves, cut-side down, on a baking sheet lined with parchment paper.
  • Bake the Squash: Bake in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
  • Cook the Quinoa: While the squash is baking, rinse the quinoa under cold water.
  • In a medium saucepan, bring the vegetable broth to a boil.
  • Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  • Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
  • Prepare the Filling: In a large bowl, mix the cooked quinoa, cranberries, pecans, crumbled goat cheese, and fresh thyme leaves.
  • Season with additional salt and pepper to taste.
  • Stuff the Squash: Once the squash is tender, remove from the oven and flip them over so they’re cut-side up.
  • Spoon the quinoa mixture into the cavities of the acorn squash.
  • Bake Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the filling is heated through and slightly golden on top.
  • Final Touches and Serving: Garnish with additional thyme sprigs and, if desired, a drizzle of honey or maple syrup for a touch of sweetness.
  • Serve warm as a delightful, wholesome main dish.

Notes

This stuffed acorn squash dish combines the nuttiness of quinoa with the creaminess of goat cheese and the sweet tang of cranberries, encapsulating a perfect balance of flavors and textures for a cozy meal.
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