Stuffed Acorn Squash with quinoa, cranberries, kale, and feta

Perfect — Stuffed Acorn Squash with quinoa, cranberries, kale, and feta is a cozy, nutritious, and colourful October dish.

Stuffed Acorn Squash with Quinoa, Cranberries, Kale & Feta

Time Overview

• Preparation: 20 minutes

• Cooking: 45 minutes

• Total: 1 hour 5 minutes

• Servings: 4

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Equipment Needed

• Baking sheet

• Sharp knife & spoon (for scooping squash)

• Medium saucepan (for quinoa)

• Large skillet or sauté pan (for filling)

• Mixing bowl

• Measuring cups & spoons

• Aluminum foil or parchment paper

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Ingredients

For the Squash:

• 2 medium acorn squash, halved and seeds removed

• 2 tbsp olive oil

• Salt & pepper, to taste

For the Filling:

• 1 cup quinoa, rinsed

• 2 cups vegetable broth (or water)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups kale, chopped (stems removed)

• ½ cup dried cranberries

• ½ cup crumbled feta cheese

• ¼ cup chopped walnuts or pecans (optional, for crunch)

• ½ tsp dried thyme or sage

• Salt & pepper, to taste

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Preparation

1. Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper or foil.

3. Brush the cut sides of the squash with olive oil and season with salt and pepper.

4. Place cut side down on the baking sheet.

5. Roast for 30–35 minutes, until tender and golden around the edges.

2. Cook the Quinoa

1. While the squash roasts, combine quinoa and broth in a saucepan.

2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.

3. Remove from heat and fluff with a fork.

3. Prepare the Filling

1. In a large skillet, heat olive oil over medium heat.

2. Add onion and sauté until translucent (about 5 minutes).

3. Stir in garlic and cook for 1 minute more.

4. Add chopped kale and cook until wilted (about 3–4 minutes).

5. Stir in cooked quinoa, cranberries, feta, nuts (if using), thyme, and a pinch of salt and pepper.

6. Taste and adjust seasoning as needed.

4. Assemble

1. Turn roasted squash halves cut side up.

2. Spoon the quinoa mixture into each cavity, pressing lightly to pack.

3. Return to the oven for 10 minutes to warm through.

5. Serve

• Drizzle with a little olive oil or balsamic glaze if desired.

• Serve warm as a main dish or hearty side.

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Nutritional Information (Per Serving)

(Based on 4 servings; may vary slightly by ingredients used)

• Calories: ~380 kcal

• Protein: 11 g

• Carbohydrates: 52 g

• Fat: 14 g

• Fiber: 8 g

• Sugar: 14 g

• Sodium: 380 mg

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Tips & Variations

• Add chickpeas or tofu for extra protein.

• Swap feta for goat cheese or vegan cheese if desired.

• Drizzle with maple syrup or pomegranate molasses for a sweet touch.

• Leftovers keep well in the fridge for up to 3 days; reheat in the oven.