Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa

By Danielle Dolin

by Danielle Dolin

This Christmas, indulge in the joy of festive flavors with a plant-based masterpiece that is not only delicious but also nourishing. Our Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa is a nutrient-packed dish that captures the essence of the holiday season. Elevate your Christmas celebration with this vegan delight that celebrates the abundance of wholesome ingredients.


For the Stuffed Acorn Squash:

  • 4 acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Wild Rice Stuffing:

  • 1 cup wild rice, cooked according to package instructions
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup mushrooms, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the Cranberry-Walnut Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Place the halved acorn squash on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
  3. Roast the acorn squash in the preheated oven for 30-40 minutes, or until the squash is tender and slightly caramelized.
  4. While the squash is roasting, prepare the Wild Rice Stuffing. In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, celery, carrot, and mushrooms. Sauté until the vegetables are softened.
  5. Add cooked wild rice, dried cranberries, chopped pecans, dried sage, dried thyme, salt, and black pepper to the skillet. Mix well and cook for an additional 5-7 minutes.
  6. For the Cranberry-Walnut Quinoa, in a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to simmer, cover, and cook for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  7. In a bowl, combine cooked quinoa, dried cranberries, chopped walnuts, fresh parsley, balsamic vinegar, salt, and black pepper. Mix well.
  8. Once the acorn squash is done roasting, fill each cavity with the Wild Rice Stuffing and serve on a platter.
  9. Surround the stuffed acorn squash with generous portions of the Cranberry-Walnut Quinoa.
  10. Serve this Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa as a show-stopping centerpiece for your plant-based Christmas celebration.

Celebrate the magic of Christmas with a vibrant and nutrient-packed vegan feast. Our Vegan Stuffed Acorn Squash with Wild Rice and Cranberry-Walnut Quinoa is a delicious combination of flavors and textures that will satisfy your taste buds while keeping your holiday celebration plant-based and wholesome. Gather your loved ones around the table, share the joy of the season, and indulge in a Christmas meal that is both hearty and heartwarming.

Danielle Dolin is a prolific writer and serves as the Managing Editor at the Christian News Journal. A dedicated mother of four daughters, she calls Southern Arizona home. Danielle’s passion for journalism extends beyond her professional role; she imparts her knowledge to homeschool students as a dedicated teacher. In her cherished moments of respite, you can find her engrossed in the pages of books or engaged in the world of video games. Her multifaceted life is a testament to her commitment to family, education, and her unwavering love for storytelling.

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