Pomegranate Cranberry Stuffed Squash

These literally tastes like fall and are absolutely delightful. They make an attractive piece to any thanksgiving table. Full of quinoa, amaranth, pomegranate and cranberries, spiced with nutmeg and cinnamon, this combination is so comforting.

Quinoa and amaranth are both pseudo-cereals that have a high ratio of protein and fibre. Not only that, they contain a ton of vitamins and minerals needed for everyday health. If you don't have amaranth feel free to just use quinoa.


4 acorn squash or mini pumpkins

2.5 cups of veg stock

1 tsp turmeric

3/4 cup of quinoa

3/4 cup of amaranth

2 tbsp of pumpkin puree

1/2 cup of cranberries

1/2 can of chickpeas

1/4 cup of chopped walnuts 1 clove of garlic

1/4 cup of onion

2 tbsp maple syrup

2 tbsp of oil

1/2 cup of pomegranate seeds

2 tsp of cinnamon

1 tsp of nutmeg



Alright, the amount of ingredients looks daunting, I assure you this is a simple recipe! First thing is to heat your oven to 375°. If you are using an acorn squash, cut the stem and the bottom off of the squash, then cut in half. If using a pumpkin, just cut the stem off the top. Place on a baking sheet, drizzle with oil and s+p. Bake for 35-40 mins.

While your squash are baking, cook your quinoa and amaranth in the same pot with the veggie stock and turmeric. The trick to cook quinoa and similar grains is to bring the liquid to a boil, then place the gain in, stir, cover, reduce heat to low and cook covered for 16 minutes. In a saucepan, heat up the chopped garlic and onions to a translucent colour. Once the grains are cooked, remove from heat and add in the cranberries to plump them up in the heat. Add in the garlic and onion, pumpkin, maple syrup, cinnamon, nutmeg, chickpeas, walnuts and s+p to taste. Once this is all combined, mix in the pomegranate seeds. Your squash should be cooked, now it's time to "gut" them and remove the seeds. Once done, fill them with your delicious filling. You can add the chopped off stems to the top for a cute effect. Delicious stuffed squash! Looking for more plant-based goodness to add to your thanksgiving table, check out my delicious Autumn Pasta Salad, Heirloom Carrots with a Cashew Lemon Sauce and 7 ingredient Pumpkin Spice Fudge!

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Emily Manuel, B.A, RHN, CYT

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