Autumn Quinoa Stuffed Acorn Squash

closeup of a roasted acorn squash half stuffed with quinoa, apples and cranberries in a white baking dish.

This autumn quinoa stuffed acorn squash filled with autumn spices, apples, cranberries, and walnuts makes a delicious breakfast topped with yogurt or beautiful side dish for fall meals. (vegan, gluten-free)




  1. Heat oven to 400°F.
  2. In a small bowl, mix spices together. Set aside.
  3. Cut acorn squash in half crosswise and scoop out seeds. Cut the very tip off of tops and bottoms of squash so that they have a flat surface to stand on. Place squash flesh side up in a square baking dish.
  4. Drizzle squash with 1 tbsp of the maple syrup and sprinkle with 1 tsp of the spice mix. Roast for 20 minutes.
  5. While squash is roasting, prepare the quinoa. Place quinoa and water in a small saucepan. Bring to a boil and then lower heat. Simmer, covered, 15 minutes. Remove from heat and stir in apple, walnuts, cranberries, remaining 2 tbsp of maple syrup, 1 tbsp of the remaining spice mix, and almond milk.
  6. Remove acorn squash from oven. Scoop quinoa mixture into each acorn squash hole.
  7. Return to the oven and continue to cook 20-25 minutes. Remove from oven and serve hot.


Keywords: quinoa stuffed acorn squash, vegan stuffed acorn squash

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