Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

So I had all the intentions in the world to post this two thursdays ago, but last minute plans were made with my dad that evening instead! Right after I made the recipe, I had a couple photoshoot to photograph, then got ready in 10 minutes in time to leave and meet my dad for supper at the whiskey pub! Then my dad, stepmom, brother and I played pool all night. I even got a free drink because the bar was testing out new drinks for their menu and wanted our opinion on it. We got to keep it after we tried it – it was more my kind of drink than anyone else’s cause it was definitely a girly drink that was served in some kind of fishbowl cup with a handle. It was sweet and definitely meant for a group of drunk girls. Not my typical gin and tonic, but hey, all free liquor tastes good. Last week slipped away from me too, there’s just so much going on and I hate squishing my posts into a small time frame and rushing it. I like to take my time to perfect the recipe, edit my photos and write my posts. Otherwise, I’m not putting my best out there, and I’m not happy with it! There was also a million birthdays to celebrate last week. Brett, his two sister’s and our roommate’s birthday were all at the beginning of this month. We had multiple family dinners and parties to attend, so we were definitely busy running around putting together meals and gifts for everyone.

Since the last time I posted, I attended a cooking class  where we made fresh pasta from scratch! I’ve never done that before so I was excited. It was also amazing to see pasta cook in 3 minutes instead of 7 or 8. I can’t say I’ll ever cook pasta again cause I’m not sure I’ll ever own one of those machines the pasta dough squeezes through to make the thin sheets. So I can perhaps say it was a once-in-a-lifetime experience! Not many people would care about making pasta, but I’d easily say it was something on my bucket list. I guess people like me who love to cook have silly dreams. But that’s okay, at least I’m accomplishing them!

I feel like people see my recipes as complicated and time-consuming – and yes, maybe compared to going to a restaurant and ordering an appetizer it may be more time-consuming – but honestly this squash is so easy. You don’t even need to spend all your time in the kitchen. Throw the squash in the oven and go do chores while it bakes. While your quinoa is cooking, cut up and prep all the other ingredients, then just throw it all together! Maybe the cook time is a while, but you aren’t standing there watching it bake! You can go watch tv, fold some clothes, feed the baby, etc. Just make sure you have a loud timer on so you don’t forget about it! But I’m sure you won’t forget about it, you’ll be thinking of the deliciousness that awaits you. 🙂

Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2
  • Yield: 2 stuffed squash halves


  • 1 acorn squash
  • 1 lemon
  • 1 tbsp. red wine vinegar
  • 1/2 c dried cranberries
  • 1/8 c diced red onion
  • 1/4 c chopped apple
  • 1/4 c sliced green onion
  • 1/4 c shaved or grated carrot
  • 1/2 c cooked quinoa
  • 1 can coconut milk


  1. Preheat oven to 400°F.
  2. Cut your squash in half, scoop out the stringy bits and seeds and set on a cooking sheet lined with parchment paper open flesh side up. drizzle with olive oil and season with salt.
  3. Bake in the oven for 40 minutes.
  4. While that's baking, cook your quinoa according to package directions.
  5. When your quinoa is cooked, mix in the carrot, apple (squeeze fresh lemon on the apple to keep from browning), red onion, green onion and 1/4 cup dried cranberries.
  6. Measure 1/4 cup of the coconut cream at the top of the can.
  7. Pour that, and 2 tbsp of the liquid coconut water underneath into a blender. Add the other 1/4 cup cranberries, the red wine vinegar and a squeeze of fresh lemon. Blend until smooth.
  8. When the squash is done baking, remove from oven and stuff the middle with your quinoa mixture. Drizzle with the cranberry vinaigrette. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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