Apple Cranberry Stuffed Corn Squash

There’s something magical about Nature’s bowls–and autumn provides a captivating bounty to choose from. Whether you’re planning a cozy, rustic weeknight meal or an eye-catching holiday dish, this beautiful Apple-Cranberry Quinoa Stuffed Acorn Squash is bursting with festive fall flavor and nourishment. Ceylon Cinnamon and Turmeric Formula add warm, comforting depth of flavor to the protein-packed stuffing, as well as solid nutrition in their own right.

For thousands of years, culinary staple Ceylon Cinnamon has been applied not just for its signature flavor, but for medicinal value as well. With its powerful antioxidant properties, Cinnamon is associated with supporting healthy blood sugar levels, digestion, immune health, and more. Ceylon Cinnamon, known as the “true Cinnamon”, and considered superior to Cassia, the variety typically found in supermarkets.

“Golden Root” Turmeric and its active component, Curcumin, are revered for their inflammatory-response properties, particularly with regard to supporting joint health. Turmeric has also been shown to offer a wealth of other benefits, including supporting cognitive, immune, and liver functions, skin health, minor pain management, and more.

One thing I love the most about stuffed squashes and other vegatbles is how naturally alluring they are. While prep may take a little planning, the active time is generally low effort, with presentation being awfully fuss-free, too. You can’t beat Mother Nature when it comes to beauty, after all. What better cooking companion could we ask for? And with that in mind, we have every reason to let go a little more. Let pure flavors shine, and allow yourself time to breathe and be and enjoy them. That’s what I’m trying to remind myself to do. What better time to consciously alleviate stress than the holidays, despite the irony of every stressful list detracting from the experience? It’s a work-in-progress, anyway, but it is progress. :)

Both squash and stuffing are a veritable canvas to play with. Make this dish a main meal or a glorious, hearty side. Feel free to swap millet or rice for the quinoa or add in a little cooked plant-based sausage or chickpeas to the filling. Whatever you do and however you serve it, this hearty but not heavy dish delivers an abundance of cozy flavor. xo

Use code HAPPYAPPLE for 15% off Organic India Turmeric Formular, Ceylon Cinnamon, and other products!

Apple Cranberry Quinoa Stuffed Acorn Squash

Yield: 4

Author: Wendy McMillan

Make this dish a main meal or a glorious, hearty side. Feel free to swap millet or rice for the quinoa or add in a little cooked plant-based sausage or chickpeas to the filling. Whatever you do and however you serve it, this hearty but not heavy dish delivers an abundance of cozy flavor.

Ingredients

2 acorn squash
½ Cup uncooked quinoa, rinsed
1 cup low sodium vegetable broth (more as needed)
¼ Cup red onion, finely diced
⅓ Cup fresh cranberries, coarsely chopped
⅓ Cup raisins
1 small apple, peeled and chopped into small chunks
1 Teaspoon Ceylon Cinnamon
¼ Teaspoon ground Turmeric (or, I love Organic India Turmeric Formula)
1 Teaspoon curry powder
Sea salt and pepper to taste
1 Tablespoon olive or avocado oil, optional
1 Tablespoon maple syrup, optional
Fresh parsley and sliced almonds for garnish, if desired

Instructions

Preheat the oven to 400 F.
Use a chef’s knife to cut squash in half, stem to root. You may need to cut a thin slice off the bottom to create a flat surface. Scoop out the seeds and pulpy middle. Place in a baking dish, cut sides down. Pour in hot water, enough to fill the pan to about ¼ inch, and cover loosely with foil. Roast approximately 30 minutes, or until the squash is tender.
While the squash is cooking, prepare the filling: Place the quinoa in a small saucepan with the broth. Bring to a low boil, then reduce the heat to low, cover, and let simmer for approximately 15 minutes.
While the quinoa is simmering, add a small amount of water to coat a small skillet over medium heat. Add the onion, cranberries, apple, raisins, and spices and stir to evenly coat. Cook for a few minutes, until the apples soften, adding water or a little broth as needed. Add to the quinoa mixture and stir to combine, fluffing the quinoa as you do. Season to taste with salt and pepper as needed.
Turn the cooked squash halves so the cut sides face up. If desired, drizzle with a little oil and maple syrup and sprinkle with salt and pepper. Spoon the stuffing mixture evenly between the halves. Return to the oven and bake for 10 -15 minutes. Serve sprinkled with parsley and almonds, if desired.

Notes

Our family especially loves this with a little Field Roast Plantbased sausage mixed into the stuffing--just two links is perfect!

Nutrition Facts

Calories

280

Fat

5 g

Sat. Fat

1 g

Carbs

58 g

Fiber

8 g

Net carbs

50 g

Sugar

8 g

Protein

6 g

Sodium

61 mg

Cholesterol

0 mg