Quinoa stuffed acorn squash with cranberries and feta

A hearty & healthy vegetarian and GF main for Thanksgiving! Squash is stuffed with a spiced kale and quinoa sauté with pepitas for crunch and feta for tang.

• 1 small acorn squash, cut in half, seeds scooped out
• 1-2 tablespoons extra-virgin olive oil (plus more for drizzling)
• ¼ cup finely chopped red onion
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ cup chopped uncooked kale (or greens of your choice)
• Splash of balsamic vinegar
• 1 cup cooked quinoa
• Drizzle of honey (optional, but I find it enhances the squash's sweetness)
• ¼ cup chopped scallions
• ¼ cup crumbled feta cheese (optional)
• ¼ cup dried currants
• ½ cup cilantro, chopped
• A few pinches of red pepper flakes
• ¼ cup toasted pumpkin seeds

1. Preheat the oven to 425 degrees. Drizzle the acorn squash halves with olive oil, salt & pepper. Place cut side down and roast for approximately 25 minutes. Flip them over and cook cut side up for approximately 10-20 more minutes, or until the flesh is tender and the outer edges are golden brown. I turned on my broiler during the last couple of minutes to get a nice golden edge.
2. Meanwhile, in a large skillet, heat a few tablespoons of olive oil. Add the chopped onion and a bit of salt and pepper and cook for a few minutes, until it starts to become translucent. Add the garlic, cumin & cinnamon and cook, stirring, until fragrant but not burning. Mix in the kale and cook for a few minutes, until the kale is wilted. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in scallions, feta, if using, currants, cilantro, and a pinch of red pepper flakes. Taste and adjust seasonings.
3. Scoop the filling into the cooked acorn squash, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and more honey.

Alternatively, you could fill the squashes with the stuffing halfway through their roasting time – top them with freshly grated parmesan or pecorino cheese and bake them until the cheese is bubbling. The filling can be made up to a day in advance. Store refrigerated in an airtight container. (Keep the pumpkin seeds separate so they stay crunchy.) When you’re ready to serve, reheat filling in a warm skillet with a little bit more olive oil. Top with the garnishes in step 3.

Stuffed Acorn Squash with Quinoa, Kale, and Cranberries — A healthy side dish, perfect for fall, pretty enough for any holiday.

I can’t tell you how much I love acorn squash. It’s like a rite of fall passage. The weather turns chilly, I’m baking acorn squash. Come Thanksgiving, I’m baking acorn squash. The red and green of this dish also makes it a candidate for Christmas dinner too.

By the way, I’ve always called this squash an acorn squash, but it’s also known as a winter squash, pepper squash, or Des Moines squash.

It’s indigenous to North America and was introduced to European settlers by Native Americans. Which is why I also love to serve it at Thanksgiving.

This dish is beautiful, delicious, and easy to prepare. Healthy, flavorful… with all the colors of the season.

RELATED: More 31 Daily Ideas for Thanksgiving and Christmas →

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Stuffed Acorn Squash with Quinoa, Kale, and Cranberries — A healthy side dish, perfect for fall, pretty enough for any holiday.

• 2 acorn squash, halved with seeds removed
• 1 teaspoon olive oil
• 3/4 cup quinoa
• (15-oz) can chicken broth
• 1 bunch kale, stems removed and chopped (about 6 cups)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh orange juice
• 1/3 cup dried cranberries
• grated Parmesan cheese or Feta

Preheat the oven to 425° and line a baking sheet with parchment. Place halved acorn squash, cut side up, on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake until the squash is tender, about 45 minutes. Remove from the oven and reduce temperature to 375°.

Meanwhile, bring the broth to a boil in a small saucepan. Add the quinoa, return to a boil, then reduce the heat, cover and simmer about 15 minutes. Remove from the heat and let sit, covered, for another 16 minutes. Fluff with a fork.

In a large nonstick skillet, add 1 teaspoon olive oil. Over medium heat, add the chopped kale and sauteed until wilted, 3-4 minutes. Then add the garlic, oregano, 1/2 teaspoon salt and black pepper. Cook an additional 30 seconds, stir in orange juice, cooked quinoa, and cranberries.

Stuff the quinoa mixture into the four acorn squashes. Return to the oven and bake at 375 degrees until hot, about 10 minutes. Sprinkle with cheese and serve.

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