Cranberry Pecan Quinoa Stuffed Acorn Squash

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Ambitious Kitchen

Total Time

1 hour and 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(17)

Ingredients

4 servings

For the acorn squash:
2 medium acorn squash, cut in half and seeds removed
4 teaspoons virgin melted coconut oil (or sub melted butter)
2 tablespoons brown sugar (or coconut sugar)
½ teaspoon kosher salt
cinnamon, for sprinkling
For the quinoa:
½ cup uncooked quinoa
1 cup water
1 teaspoon virgin coconut oil
¼ cup freshly squeezed orange juice
¼ teaspoon ground turmeric
½ teaspoon kosher salt
½ cup dried cranberries
½ cup toasted pecan halves, chopped
For the sauce:
2 ounces goat cheese or feta crumbles
1 teaspoon orange or lemon zest
1 tablespoon fresh squeezed orange or lemon juice, plus more as needed
Pinch of salt and pepper
For garnish:
2 teaspoons Fresh thyme leaves
Honey or hot honey

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Step 2

Add 1 teaspoon of coconut oil, 1/2 tablespoon brown or coconut sugar, and 1/4 teaspoon kosher salt to each squash half; use your hands to rub into the flesh of the squash, even on the top (but not on the skin). Sprinkle each squash half with a little bit of cinnamon. Place flesh side down on baking sheet and roast in the oven for 45 minutes to 1 hour or until squash is just fork tender.

Step 3

While the squash roasts, you can make the quinoa. Add quinoa and water to a large pot and place over medium high heat. Bring to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.

Step 4

Next stir in coconut oil, orange juice, turmeric and salt and stir to combine. Fold in dried cranberries. Taste and add more salt and pepper, if desired.

Step 5

Once acorn squash is done roasting, flip squash over and evenly stuff each squash with quinoa. Top the filling with pecans. Bake for an additional 10 minutes.

Step 6

While the squash is baking again, make the goat cheese or feta drizzle: Add feta or goat cheese crumbles, orange zest and orange juice to a blender and blend until smooth and creamy. Drizzle evenly over each squash half. Garnish with fresh thyme leaves, a drizzle of honey (or hot honey) and extra salt and pepper. Serves 4, 1 squash half each.