Cranberry Quinoa Stuffed Acorn Squash

Fall flavors abound in this stuffed acorn squash. Our seasonal Taste the Seasons Cranberry Sauce mix add tartness from the dried cranberries, a touch of sweetness, and warm spices. The quinoa and pecans provide nutty flavors. Wild rice may be substituted for the quinoa.


1/3 cup quinoa, rinsed

2/3 cup water

2 medium acorn squash, cut in half, remove seeds

2 tablespoons butter

2 tablespoons onion, chopped

1/4 cup celery, chopped

1 package Taste the Seasons Cranberry Sauce mix

1/4 cup pecans, chopped

1/2 teaspoon salt

1/4 teaspoon pepper


In a small saucepan, combine quinoa and water; bring to a boil. Cover and reduce heat; simmer 15-20 minutes until water is absorbed. Set aside.

In a medium skillet, melt butter. Brush with butter the cut tops and insides of the acorn squash halves. Place cut-side up on a baking sheet. Roast in a preheated 400°F oven for 25 minutes.

Add onion and celery to the skillet with remaining butter and sauté until softened. Add the Cranberry Sauce mix, pecans, salt and pepper and briefly cook on low heat. Remove from heat; stir in the cooked quinoa.

Scoop the quinoa mixture into the roasted squash halves. Return to oven and continue roasting until the squash is fork tender and the filling is heated through, about 20-25 minutes.

Note: Wild rice may be substituted for the quinoa. Cook according to package directions to yield 1 cup cooked rice.

Makes 4 servings