Pecan, Cranberry Quinoa Stuffed Acorn Squash



  • 2 acorn squash
  • 1 cup dry tri-color quinoa
  • 1 cup orange juice
  • 1 cup vegetable broth
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 4-5 celery stalks, diced
  • 1tbs dried thyme
  • ½ tbs coriander


*Serves 4

  1. Preheat oven to 400 degrees.
  2.  Slice the acorn squash in half and, using a spoon, remove all the seeds.
  3.  Line a baking sheet with foil (I promise, this makes clean up so much easier). Brush the squash with a little coconut oil or spray with nonstick spray and place cut side down on the foil.
  4. Bake until the outside skin is tender to the touch.
  5. Meanwhile, pour the orange juice and veggie brother into a pot along with the 1 cup uncooked quinoa and bring to a boil, uncovered. Once it starts to boil, cover and simmer for about 20mins or until all of the liquid is absord.
  6. Remove from heat and set aside.
  7. Diced the celery stalks into little pieces and measure out your pecans, cranberries and spices.
  8. Dump everything into the pot with the quinoa and stir.
  9.  Once the squash is cooked and beautifully caramelized, scoop some of the quinoa mixture into the cavity and serve!

This would also pair well with a few slices or granny smith apple and/or drizzled with some maple syrup!


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