Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2 people
  • 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!

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