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Healthy Balance

Stuffed Acorn Squash

a plate of stuffed acorn squash

Are you looking for a vegan option for your Thanksgiving spread? This stuffed acorn squash is a delicious alternative for the non-meat eaters on your guest list.

Stuffed with quinoa, apples, walnuts, and cranberries, this roasted acorn squash delivers all the flavors of fall in an impressive, nutritious entrée.

Servings: 6

Nutrition Facts

  • Calories: 293
  • Fat: 10g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 57mg
  • Carbohydrates: 49g
  • Fiber: 7g
  • Protein: 6g



  1. Preheat oven to 375°.
  2. Lightly coat 2 baking sheets with nonstick cooking spray.
  3. Cut each acorn squash in half crosswise and scoop out seeds and strings.
  4. Lightly brush 1 tablespoon of the olive oil on the cut side of the acorn squash halves.
  5. Arrange squash halves, cut side down, on baking sheets, and bake for 30 to 40 minutes.
  6. Remove the squash from the oven and turn over. Set aside.
  7. In a small bowl, combine flaxseed meal and water and stir. Let rest for 5 minutes to thicken.
  8. In a saucepan, cook the quinoa according to package instructions. Set aside.
  9. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion, celery, apple, and walnuts for 10 minutes, or until the onions are softened.
  10. Add the maple syrup, dried cranberries, pepitas, parsley, sage, thyme, walnuts, salt, and black pepper and stir to combine. Remove from heat and transfer to a large bowl.
  11. Add the cooked quinoa and stir to combine.
  12. Add the flax mixture and gently stir until combined.
  13. Spoon stuffing mixture into each squash half.
  14. Arrange on a prepared baking sheet and cover each squash with foil.
  15. Bake for 20 minutes, or until the squash is soft and just golden.

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