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Quick Healthy Quinoa Stuffed Acorn Squash (Easy 30-Minute Meal)

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A quick and healthy weeknight dinner featuring tender acorn squash halves stuffed with fluffy quinoa, dried cranberries, toasted pecans, and warm spices. Ready in just 30 minutes thanks to a microwave shortcut.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt (plus more to taste)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Cook the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa with 2 cups vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork and set aside.
  2. Microwave the squash: Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on a microwave-safe plate. Microwave on high for 6-8 minutes until fork-tender but still holding shape. Let sit while making filling.
  3. Toast the pecans: In a dry skillet over medium heat, add chopped pecans. Stir frequently for 2-3 minutes until fragrant and lightly browned. Transfer to a small bowl to cool.
  4. Sauté the aromatics: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Make the filling: In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, toasted pecans, dried cranberries, cinnamon, cumin, nutmeg, and 1/2 teaspoon salt. Stir until well combined. Taste and adjust seasoning.
  6. Stuff the squash: Flip the microwaved squash halves cut-side up. Divide quinoa filling evenly among the four halves, mounding slightly. Press gently. If using feta, sprinkle on top now.
  7. Finish in the oven: Place stuffed squash halves on a baking sheet. Broil on high for 3-5 minutes until tops are golden and filling is heated through. Alternatively, bake at 400°F for 10 minutes.
  8. Garnish and serve: Remove from oven and let cool for 2 minutes. Sprinkle with fresh parsley and drizzle with balsamic glaze if using. Serve warm.

Notes

For a vegan version, omit feta and drizzle with tahini or cashew cream. To make ahead, cook quinoa and prepare filling up to 3 days in advance. Microwave squash and stuff the day of serving. Leftovers keep in the fridge for up to 4 days. Freeze stuffed squash (without feta) for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, quinoa stuffed squash, healthy dinner, 30-minute meal, vegetarian, gluten-free, fall recipe, weeknight dinner

Find it online: https://ovenmila.com/quick-healthy-quinoa-stuffed-acorn-squash-easy-30-minute-meal/