Stuffed Acorn Squash with Maple Cinnamon Vinaigrette

I made this stuffed acorn squash recipe a few years ago and make it frequently just because it makes great leftovers and can really accompany anything as a side dish or main meal – you pick! It’s very versatile.

It could also be a Thanksgiving side dish – because why not!

I also use this vinaigrette on a lot of things – a spinach and strawberry salad, any other bitter greens – I do love cinnamon 🙂

gluten free thanksgiving

Stuffed Acorn Squash with a Maple Cinnamon Vinaigrette

Serves 4 – 8 (depending if it’s a main meal or what it’s being served with)

Ingredients:
Acorn squash

2 acorn squash
1-2 tsp butter, melted
1 tsp maple syrup

Filling*

1 cup quinoa, cooked according to directions (or 2 cups leftover cooked quinoa)
1 tsp extra virgin olive oil
½ red onion, chopped small
2 cups chopped kale, stems removed
1/4 cup dried cranberries
2 tbsp goats cheese, crumbled

Dressing

3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1-2 tsp maple syrup
½ tsp cinnamon
pinch sea salt

Directions

  1. Preheat oven to 400F
  2. Cut acorn squash in half lengthwise, remove seeds and place flesh side down on a baking dish with 1 cm water. Bake for 30 minutes.
  3. Cook quinoa in water according to the directions on the package – approx. 8 minutes (if not using leftover quinoa)
  4. After 30 minutes – remove the water from the acorn squash dish in the oven and turn it so it’s flesh side up (carefully using oven mitts as it will be hot). Melt the butter and mix with 1 tsp maple syrup. Brush each squash half with the mixture. Return to oven and bake face up for another 20 minutes – until it’s soft enough for a fork to poke through.
  5. Heat a medium size skillet with 1 tsp extra virgin olive oil and sauté the chopped red onion and kale until soft.
  6. Once quinoa is cooked – add kale and onion mixture along with dried cranberries.
  7. Mix the dressing in a bowl and add slowly to the quinoa mix to ensure not too wet.
  8. Divide quinoa filling evenly into each half of the acorn squash once the squash is cooked. Crumble goats cheese on top and add some extra cinnamon sprinkle of desired. Serve warm or cold.

*Quinoa mix can be made the day before and the dish can be served warm or cold.

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!


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