Stuffed Acorn Squash with Quinoa, Pears, Pecans, dried cranberries, and goat cheese makes for a completely delicious vegetarian meal.
Do you ever stuff your acorn squash?
Roasted acorn squash is absolutely magnificent in its own right, but stuffed acorn squash? Swoon!
This easy recipe is a simple vegetarian meal (or side dish) than can be prepared any night of the week.
We stuff the acorn squash with quinoa, pears, pecans, dried cranberries, and goat cheese. This easy recipe is warmly-spiced with cinnamon and orange zest for a flavorful dish!
All things considered, this is a super flavor-blasted, texturally pleasing meal!
It’s cozy, it’s comforting, it’s filling without being overly heavy…and it’s scrumtrulescent!
Basically, it’s nutty fall flavors all up in your palate. It’s healthy, it’s delicious. The quinoa will become a staple in your home…I guarantee it!
If you’re into the stuffed acorn squash concept, be sure to check out my Stuffed Acorn Squash with Ground Beef, Kale, and Brussels Sprouts or my Pear Apple Walnut Stuffed Acorn Squash.
Also have a look at my Taco Stuffed Sweet Potatoes or Turkey Stuffed Butternut Squash. We shall stuff ALL THE THINGS!
Quinoa stuffed acorn squash, represent!
Stuffed Acorn Squash with Quinoa, Pears, and Pecans
Stuffed Acorn Squash with Quinoa, Pears, and Pecans is a lovely light meal ideal for fall and winter.
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, halved
- Olive oil
- Honey
- Kosher salt
- ground cinnamon
For the Quinoa stuffing
- ¾ cup uncooked quinoa
- Zest of ½ an orange
- ¼ cup fresh orange juice (1/2 orange, juiced)
- 2 tablespoons olive oil
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ pear, chopped
- ½ cup dried cranberries
- ¼ cup pecans, chopped
- 2 ounces goat cheese, crumbled
Instructions
To Prepare the Roasted Acorn Squash
- Preheat the oven to 375 degrees F
- Cut the tip and tail off of each acorn squash, and them length-wise.
- Scoop the seeds and innards out of each half.
- Drizzle each half with about a tablespoon of olive oil, so that all of the flesh is lightly coated.
- Drizzle each half with about a tablespoon (or two) of honey.
- Sprinkle kosher salt and cinnamon over the squash.
- Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork.
To Prepare the Quinoa stuffing
- Rinse the quinoa well and soak it in a small pot for about 10 minutes.
- Drain the quinoa and add 1.5 cups of water to the pot. Bring the quinoa to a full boil, then reduce the heat to medium-low, cover the pot, and allow the quinoa to simmer until all of the water is absorbed, about 15 minutes.
- In a small bowl, whisk together the orange zest, orange juice, olive oil, cinnamon, and salt.
- Once the quinoa is finished cooking, transfer it to a large bowl and pour the orange dressing over it.
- Add the remaining ingredients and mix everything together well.
- Scoop desired amount of quinoa stuffing into each acorn squash and serve!
Nutrition Information
Serving Size 1 of 4Amount Per Serving Calories 406Total Fat 14gUnsaturated Fat 0gCarbohydrates 66gFiber 7gSugar 18gProtein 8g
Alexis @ Hummusapien
Saturday 14th of December 2013
Cinnamon + orange juice = major foodgasm. I lovedlovedloooooved reading this post! Like I got warm and fuzzies all over. It really is beyond crazy how close I feel to my bloggy friends, all of which I've never even met. Oftentimes I feel like I have more in common with y'all than my besties from home! All kinds of cray. The whole community aspect is definitely one of the best (and totally unexpected) perks of blogging.
Did I mention that I felt like a total celeb when you asked me do a guest post? I was like YOU GUYS. OMG this totally awesome big-time blogger asked ME to do a guest post!!! Is this even real life? Pinch me puhlease! :)
Julia
Sunday 15th of December 2013
Ohhhhh you're too sweet! I just adore you and all our other blogger friends, and definitely feel a crazy kinship to everyone in spite of how far apart we all live. I'm thinking we should start our own blogger conference. You in???
I definitely wouldn't consider myself a big time blogger, but I appreciate the ego boost, you totally made me blush :) Have you seen how much of YOUR food I've been making lately? You've got serious talent, lady, and I'm so psyched you're going to be guest posting! I can't thank you enough...thank you, thank you, thank you!!
Laurie {SimplyScratch}
Thursday 12th of December 2013
Awww congrats!! I'm so excited for you :)
Julia
Friday 13th of December 2013
Thanks, love!
Tieghan
Thursday 12th of December 2013
Girl! You are awesome and I am the same way. I can never except help. Ugh. Glad you asked for help though because I am so exited to be helping you out next month!
Julia
Friday 13th of December 2013
Me too, lady! I'm so excited to see what creative deliciousness you come up with, and thank you, thank you, I can't thank you enough!
Stephanie @ Girl Versus Dough
Thursday 12th of December 2013
So stinkin' blessed we are, to have awesome blogging friends. Thanks for being one of them and for letting me post on your beautimous blog next month! :)
Sarah @ Making Thyme for Health
Thursday 12th of December 2013
This was hilarious! I loved the paragraph about pregnancy. I had to read it very slowly, haha.
I agree, that some of the best parts of blogging has been making friends. It is such a great community!
I'm excited to see your guest posts. I'm sure Erica or Andrea will be somewhere in there! Two of my faves. :)
Julia
Friday 13th of December 2013
I definitely considered taking the whole pregnancy bit out entirely...since it was pretty irrelevant, but then I did the "meh" and figured I'd see what happened :) You got it, lady, Erica and Andrea will be showing their cute little faces (and delicious food!) on here soon!! :)