Spinach & Cranberry Stuffed Acorn Squash


Spinach & Cranberry Stuffed Acorn Squash


small acorn squash (sliced into 12 rings & de-seeded)
4 tablespoons
Earth Balance Vegan Butter (or sub regular)
1 tablespoon
Minced Garlic
2 tablespoons
thinly sliced leek (diced )
8 ounces
Portobello mushrooms (diced)
1⁄4 cup
Cooked Quinoa
1 tablespoon
Curry Powder
1⁄2 teaspoon
Sea Salt
1⁄4 cup
Dried Cranberries
5 ounces
Earthbound Farm Spinach & Butter lettuce mix (or sub all spinach)
1 tablespoon
extra virgin olive oil
1⁄4 cup
Coarsely Chopped Walnuts
2 tablespoons
extra virgin olive oil (to brush onto the squash rings)
2 tablespoons
Dark Amber Maple Syrup (to brush onto the squash rings)


  1. Slice acorn squash into rings and remove seeds. On a parchment lined baking sheet, place the rings out in a single layer.
  2. Preheat oven to 400 degrees.
  3. In a small bowl, combine olive oil and maple syrup, then set aside.
  4. In a large saute pan, melt the vegan butter. Then add in the garlic, leeks, mushrooms, quinoa, curry, and sea salt. Saute for approximately 5 minutes until mushrooms are soft. Put mushroom mixture into a large mixing bowl. Then, add 1 tbsp olive oil to the heated pan with the spinach. Saute for 5 minutes until the spinach is wilty, but not burned.
  5. Transfer the spinach to the mixing bowl with the mushroom mixture, and stir in the dried cranberries.
  6. Carefully spoon the mixture into each squash ring carefully. Then, top the centers with walnuts.
  7. Brush on the olive oil / maple syrup to the acorn squash ring / flesh. 
  8. Bake for 40 minutes. 
  9. Use a spatula to transfer rings to plates so the stuffing doesn't fall out.

Yields 8 Rings