Autumn Stuffed Acorn Squash

November 20, 2017

My Autumn Stuffed Acorn Squash is a great addition to your Thanksgiving meal or really any meal. I love that it’s already portioned out so you can adjust the recipe size to make sure everyone gets their own individual acorn half. Or, you can just make way too much and eat it as leftovers the rest of the week like I do. I think it looks pretty fancy and gourmet but it’s deceivingly easy to make. It’s hearty and nutritious and I love that it looks gorgeous on the table.


4 large acorn squash

2 T maple syrup

2 T extra virgin olive oil

1 1/2  C dry quinoa (I prefer tricolor quinoa for this recipe)

1 C dried cranberries

1 C shelled pistachios

1/4 C minced shallot

juice of 2 lemons

1 1/2 T fresh thyme

salt and pepper to taste


-Preheat oven to 375° F

-Slice each acorn squash in half lengthwise and scrape seeds out using a spoon. You won’t need the seeds so dispose of them or save them if you want

-Brush some olive oil and maple syrup on the inner side of each piece of squash then sprinkle lightly with salt

-Place squash on baking pan open side up and bake for about 30 minutes or until it can be pierced easily with a fork

-While squash is in the oven, cook quinoa according to package instructions and set aside to cool for about 10 minutes

-Chop or cut thyme into small pieces

-Add cranberries, pistachios, shallots, lemon juice and thyme to quinoa and toss to combine

-Evenly scoop quinoa mix into squash halves and warm in oven before serving