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Quinoa Stuffed Acorn Squash | Christmas | Jessica Lauren DeBry

Quinoa Stuffed Acorn Squash

  • Author: Jessica Lauren DeBry



  • 2 medium-sized acorn squash (or you can use any other winter squash, like butternut or pumpkin)
  • 4 teaspoons coconut oil
  • sea salt
  • 1 cup uncooked quinoa
  • 1 teaspoon sea salt
  • 1/3 cup cranberries (dried or fresh)
  • 1/3 cup chopped pecans
  • 1/3 cup chopped green onions
  • 1 tablespoon olive oil


  1. Preheat oven to 400 degrees. Meanwhile, cut the acorn squash in half and scoop out the seeds. Massage each half with 1 tsp coconut oil and season with sea salt. Place on a large baking sheet and bake for 60-75 minutes.
  2. While squash is baking, prepare quinoa. In a medium pot, combine 1 cup quinoa with 2 cups water and 1 tsp sea salt. Cover and heat on high until boiling, then reduce heat to medium and simmer for 20 minutes or until all water is absorbed.
  3. When quinoa is done, add cranberries, pecans, green onions and olive oil. Stir to combine. Taste and add salt or fresh ground pepper if necessary. Set aside.
  4. After the acorn squash has roasted, remove from the oven and let sit for 10 minutes. Scoop quinoa salad into the center cavity of the squash. Serve immediately.