• 1
  • 2
    small acorn squashes, halved horizontally, seeds removed
  • olive oil
  • Salt and pepper
  • Stuffing:
  • 1
    olive oil
  • 12
    medium sized onion, finely diced
  • 1
    clove of garlic, minced
  • 14
    dried thyme
  • 14
    dried sage
  • 1 34
    low sodium vegetable broth
  • 13
    dried sweetened cranberries
  • 14
    toasted sliced almonds
  • Parsley, for garnish

Nutrition Facts

Serving Size: 410g
Serves: 4
Amount Per Serving
Calories: 390
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 700mg 30%
Total Carbohydrate: 69g 25%
Dietary Fiber: 8g 29%
Sugars: 14g 28%
Protein: 7g 14%


  1. Preheat oven to 350F. Coat cut sides of the acorn squash lightly with olive oil, season with salt and pepper. Roast cut side down for about 30-40 minutes, or until tender.
  2. While squash roasts, heat olive oil in a medium sized sauce pan, over medium heat. Add onions and sauté for 4-5 minutes, until pieces are slightly browned. Add the garlic, herbs, and rice, sauté for 1 minute.
  3. Add the dried cranberries and the vegetable stock and bring to a boil over high heat. Once boiling reduces heat to low, cover and simmer for 32 minutes.
  4. Remove pan from heat, keep covered, and steam for 10 minutes.
  5. Once squash is tender remove from the oven and flip over. Divide quinoa evenly amongst the 4 squash.
  6. Garnish with toasted sliced almonds and parsley sprigs. Enjoy!