Sweet Basil Quinoa Stuffed Squash

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Be thankful for the fresh, autumn flavors of acorn squash stuffed with quinoa and cranberries, seasoned with a delectable dash of basil. This side dish is perfectly suited for the Thanksgiving Day table and also makes for delicious leftovers.

iStock_000016006904_Large-stuffed squash

Serves 4

2 large acorn squash, halved lengthwise, seeds removed
1 cup uncooked quinoa
1 Tbsp. extra virgin olive oil
2 tsp. dried basil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup dried cranberries
1/3 cup chopped pecans


  1. Preheat oven to 450 degrees F. Arrange squash on a baking sheet skin side up; roast for 45
    minutes or until tender.
  2. Meanwhile, cook quinoa according to package directions.
  3. Remove quinoa from heat, stir in olive oil, basil, sea salt, pepper, dried cranberries and
    pecans; gently toss to combine.
  4. Remove squash from the oven; gently flip each squash half over and stuff with the quinoa
  5. Serve warm.