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Fresh Fruit|Lunch|Side Dishes|Vegetarian

Savory Cranberry Stuffed Acorn Squash



  • 2 acorn squash
  • 1 yellow onion, chopped
  • 1 cup celery, chopped
  • 1 cup quinoa
  • 1 cup fresh cranberries
  • 2 teaspoons each fresh rosemary, thyme, and sage, chopped
  • 2 cups vegetable broth
  • ½ cup chopped pecans
  • ½ cup crumbled feta cheese
  • Olive oil, as needed
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F. Cut acorn squash in half (either lengthwise or crosswise, whichever is easiest depending on the shape of your squash; it’s also helpful to cut a sliver off the bottom so the squash sits flat), and scoop out seeds with a spoon. Place the squash, cut side up, on a baking sheet and drizzle lightly with olive oil. Bake for 25 minutes, until fork tender.
  • Meanwhile, heat a drizzle of olive oil in a pot or sauté pan that has a fitted lid. Add the onion and celery and sauté for about 5 minutes, until just tender. Add the quinoa, cranberries, herbs, and vegetable broth. Cover, bring to a boil over high heat, then reduce heat to low and cook until the quinoa is cooked through and has absorbed all the liquid, about 15-20 minutes. Stir in the pecans.
  • Spoon the quinoa mixture into the center of the squash halves (you might have extra, depending on the size of your squash) and sprinkle with feta cheese. Bake for another 5-10 minutes, until the cheese is slightly browned and everything is heated through.


  • The Cranberry Marketing Committee and Anne Mauney, MPH, RD of FANNEtastic Food
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