Stuffed Acorn Squash with Cranberry Quinoa

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There’s something magical about Nature’s bowls–and autumn provides a captivating bounty to choose from. Whether you’re planning a cozy, rustic weeknight meal or an eye-catching holiday dish, this beautiful Apple-Cranberry Quinoa Stuffed Acorn Squash is bursting with festive fall flavor and nourishment. Our ORGANIC INDIA Ceylon Cinnamon and Turmeric Formula add warm, comforting depth of flavor to the protein-packed stuffing, and solid wellness benefits, too.

For thousands of years, culinary staple Ceylon Cinnamon has been applied not just for its signature flavor, but for medicinal value as well. With its powerful antioxidant properties, Cinnamon is associated with supporting healthy blood sugar levels, digestion, immune health, and more. Our ORGANIC INDIA products are dependably Ceylon Cinnamon, known as the “true Cinnamon”, and considered superior to Cassia, the variety typically found in supermarkets. 

“Golden Root” Turmeric and its active component, Curcumin, are revered for their inflammatory-response properties, particularly with regard to supporting joint health. Turmeric has also been shown to offer a wealth of other benefits, including supporting cognitive, immune, and liver functions, skin health, minor pain management, and more. 

While prepping this stuffed squash takes a little planning, the active time is quite low effort. Feel free to swap millet or rice for the quinoa or add in a little cooked plant-based sausage or chickpeas to the filling. Whether you make it a marvelous main or sensational side, this hearty but not heavy dish delivers an abundance of cozy flavor. 

Stuffed Acorn Squash with Cranberry Quinoa

Serves 4

Ingredients:

• 2 acorn squash
• ½  Cup uncooked quinoa, rinsed 
• 1 cup low sodium vegetable broth (more as needed)
• ¼ Cup red onion, finely diced
• ⅓ Cup fresh cranberries, coarsely chopped
• ⅓ Cup raisins
• 1 small apple, peeled and chopped into small chunks
• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon
• ¼ Teaspoon ORGANIC INDIA Turmeric Formula
• 1 Teaspoon curry powder
• Sea salt and pepper to taste
• 1 Tablespoon olive or avocado oil, optional
• 1 Tablespoon maple syrup, optional
• Fresh parsley and sliced almonds for garnish, if desired 

Method: 

1. Preheat the oven to 400 F. 
2. Use a chef’s knife to cut squash in half, stem to root. You may need to cut a thin slice off the bottom to create a flat surface. Scoop out the seeds and pulpy middle.  Place in a baking dish, cut sides down. Pour in hot water, enough to fill the pan to about ¼ inch, and cover loosely with foil. Roast approximately 30 minutes, or until the squash is tender.
3. While the squash is cooking, prepare the filling: Place the quinoa in a small saucepan with the broth. Bring to a low boil, then reduce the heat to low, cover, and let simmer for approximately 15 minutes.
4. While the quinoa is simmering, add a small amount of water to coat a small skillet over medium heat. Add the onion, cranberries, apple, raisins, and spices and stir to evenly coat. Cook for a few minutes, until the apples soften, adding water or a little broth as needed. Add to the quinoa mixture and stir to combine, fluffing the quinoa as you do. Season to taste with salt and pepper as needed.
5. Turn the cooked squash halves so the cut sides face up. If desired, drizzle with a little oil and maple syrup and sprinkle with salt and pepper.  Spoon the stuffing mixture evenly between the halves. Return to the oven and bake for 10 -15 minutes. Serve sprinkled with parsley and almonds, if desired.

Keep the healthy comfort food coming with this Potato Leek Soup and Sweet Potato Casserole.