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Home » Gluten free » Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

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November 9, 2015 By Sara 13 Comments

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This Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing is a crowd favorite, it is also Vegan and Gluten Free!

Ok you guys, are you ready for another squash recipe? I mean really it is November, the month of me consuming squash and pumpkin everything! 🙂 This Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing is really easy to make. It’s Vegan and Gluten Free so everyone can enjoy this at the Thanksgiving table this year.

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

I don’t know about you, but ever since I went Gluten Free about 2 years ago it’s been really hard to try and explain why I can’t eat anything with Gluten in it at family get togethers. I feel like the oddball. It’s not because I’m dieting or anything. But if I consume Gluten, then I have digestive issues. This is not something that I really want to bring up while everyone’s at the dinner table. I hear ‘Hey Sara why don’t you try this piece of pie that I made’, and me thinking well let me tell you what will happen to my digestive system if I eat that piece of pie…that leaves me to politely turn someone down and potentially end up offending them. It’s hard, because I haven’t always been Gluten Free, so I think people just don’t get it.

I don’t have celiac disease, but I do have a Gluten sensitivity. I found this out a few years ago, when I wasn’t feeling all that great. I was always having stomach problems even though I ate fairly healthy. So I went on a 3 week cleanse. It was pretty strict, no caffeine (except Green Tea), Gluten, sugar, or starchy foods like potatoes. I could only have fresh juices, smoothies, chicken, fish, rice, and veggies. At first it was super hard, but let me tell you, after the 1st week I felt amazing! For the first time in years I had energy, and wasn’t feeling bloated like I had a basketball in my stomach.

When you come off of a cleanse, you have to slowly introduce foods that you took away back into your diet one at a time to see how your body reacts. Well I started to add in bread and Glutenous things and guess what, I started feeling sick and bloated again. Dairy also did the same thing for me. I haven’t totally cut out Dairy from my diet, but it is very limited.

Acorn Squash

Ok, so let’s get back to this Squash recipe!

Roasted Acorn Squash

I love Acorn Squash. I originally made this recipe when I first started my blog, but the pictures were horrible. You see when I first started this blog a year and a half ago, I didn’t have a ‘real’ Camera and was using my iPhone to take pictures with. Yikes! Ok lesson learned, I was finally able to save up for a ‘real’ Camera, one that didn’t break the bank. So since then I’ve been updating some of my old posts.

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

When I originally made this stuffed Squash recipe, I only used mushrooms and onions for the stuffing. I decided to spruce it up a bit and make it festive for Thanksgiving. 🙂

I love Quinoa, so I decided hey why not use a Quinoa filler for this! Then I got to thinking ok I need something a little festive for this time of year, digging through my cupboards I found some dried Cranberries that I usually have on hand for putting in salads. Then I was thinking ok I need some sort of a nutty flavor, I couldn’t decide between the sliced almonds or the walnuts I had on hand…ok walnuts it is! You could certainly substitute with almonds though.

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

If you want more of an in depth step by step on how I made this stuffing, please check out my blog post on the Cranberry Walnut Quinoa Stuffing. This is my new favorite go to stuffing recipe! Seriously you can eat it as a side dish by itself, or use it as a stuffing like I did with this Acorn Squash! It’s so versatile, I love it!

The stuffing recipe makes a big batch, so it’s perfect for feeding a crowd. Or you can do what I did, make the whole batch of stuffing, and then mix it up in different dishes through out the week. (Hint Hint: more stuffed recipes to come so stay tuned!) 🙂

Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

If you try this let me know what you think by leaving a comment below, it’s super helpful to me and other readers!

Cheers!

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Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

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This Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing is a crowd favorite, it is also Vegan and Gluten Free!

  • Author: Tastefulventure
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main dish
  • Cuisine: Vegetarian, Gluten Free

Ingredients

Units Scale
  • 3 medium acorn squash
  • 3 tablespoons olive oil
  • 1/2 cup white Quinoa
  • 1/2 cup red Quinoa
  • 2 cups Vegetable Broth
  • 1/2 Sweet Onion chopped
  • 1/2 Red Pepper chopped
  • 2 cloves minced Garlic
  • 1 8oz package Baby Bella Mushrooms chopped
  • 3/4 cup chopped Walnuts
  • 3/4 cup dried Cranberries
  • 2 Tbs ground Sage
  • 1 Tbs dried Thyme
  • Pinch of Red Pepper Flakes
  • Sea Salt and Pepper to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. Trim off each end of the squash.
  3. Stand the squash upright and halve lengthwise.
  4. Scoop out the pulp and the seeds and discard.
  5. Brush each squash half with 1 Tbs olive oil, and then sprinkle with sea salt and black pepper.
  6. Arrange cut sides down on a parchment paper covered baking sheet.
  7. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
  8. While the squash roasts,
  9. In medium saucepan add Quinoa and Vegetable Broth.
  10. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes.
  11. While the Quinoa is cooking prepare the rest.
  12. In large saute pan over medium heat add 2 Tbs Olive Oil, Onion, Red Pepper, and Garlic.
  13. Saute 5-8 minutes until softened.
  14. Add Mushrooms, Sage, Thyme, Red Pepper Flakes, Salt, and Pepper.
  15. Sauce 5 minutes longer until mushrooms are softened. Remove from heat.
  16. Add in Quinoa, Walnuts, and Cranberries.
  17. Remove cooked squash from oven and flip over so cut side is up.
  18. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
  19. Enjoy!

Keywords: Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing, roasted acorn squash, roasted acorn squash with quinoa stuffing, gluten free, side dish, vegetarian

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Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing
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Filed Under: Gluten free, Main Course, Most Popular Recipes, Side dishes Tagged With: Acorn Squash, baby bella mushrooms, black pepper, cranberry, garlic, gluten free, gluten free recipes, healthy recipes, mushrooms, Olive Oil, red pepper flakes, Roasted Acorn Squash, Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing, sage, sea salt, stuffing, sweet onion, tastefulventure, thyme, vegetarian, vegetarian recipes, veggie recipes, walnut

Reader Interactions

Comments

  1. Mackenzie

    November 17, 2016 at 10:28 pm

    We are doing a friendsgiving this weekend and I am definitely making this!

    Reply
    • Sara

      November 18, 2016 at 9:17 am

      That sounds like a great get together!

      Reply
  2. Carol

    September 13, 2017 at 3:43 pm

    Can this recipe be frozen ?

    Reply
    • Sara

      September 13, 2017 at 6:33 pm

      Hi Carol, I will provide instructions and tips on dishes that I have frozen myself but unfortunately, I do not freeze all of my recipes so I cannot always answer this question. Please use your best judgment for freezing and reheating.

      Reply
  3. Sue

    October 11, 2018 at 9:03 am

    TO MUCH THYME! I cut the measurement in half , I still thought it was much. Aside from
    That I like the recipes.

    Reply
    • Sara

      October 11, 2018 at 10:28 am

      That’s the beauty of recipes, you can always change the seasonings to your liking. Glad you liked it!

      Reply
  4. Katharine Cody

    November 17, 2019 at 10:09 am

    Soo yummy! Been making this a bunch; it’s been a great dish even for my non-vegetarian friends! PSA: also delicious with a little goat cheese on top!

    Reply
    • Sara

      November 18, 2019 at 9:13 am

      So glad you liked it Katharine!

      Reply
  5. Deanna Crews

    November 21, 2019 at 11:20 am

    What would you suggest using in place of the mushrooms? I am allergic so I can’t have them in my stuffing but an 8oz package would create quite a void if just left out of the recipe.

    Reply

Trackbacks

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    November 11, 2015 at 8:07 am

    […] found my love for Acorn Squash, and Butternut Squash a little over a year ago. I know, I know, what can I say…I’m a […]

    Reply
  2. Cranberry Walnut Quinoa Stuffing - Tastefulventure says:
    November 20, 2015 at 9:04 am

    […] actually kind of stumbled upon making this recipe one day. I had an old Roasted Acorn Squash recipe that I wanted to redo from my earlier blogging days. If anyone goes back in the archives of […]

    Reply
  3. Cranberry Walnut Quinoa Stuffed Pork Chops - Tastefulventure says:
    January 3, 2016 at 3:44 pm

    […] this past week super easy! Basically I made this big batch of stuffing, then used it to stuff some Roasted Acorn Squash, which is now my new favorite squash recipe! And then of course using it to stuff these pork chops […]

    Reply
  4. 2nd Saturday Market – 2/13/16 – Yoga Mats & Cowboy Hats says:
    February 13, 2016 at 6:07 pm

    […] Cranberry Quinoa Walnut stuffed Squash by Tasteful Venture (vegan) […]

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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