Cranberry & Pistachio & Quinoa Stuffed Squash

Mouth watering yet?! I’m excited to share the ultimate healthy comfort-food dish for the holidays with you!! And if you have vegetarians or vegans coming to your holiday party, I’ve got you covered! Although, this is a crowd pleaser regardless of diet preference. Plus, it’s pretty darn nice to look at 😉 The savory sweetness of the squash, the crunch of the quinoa and pistachios, and tartness of the cranberries create a combination to die for.


Grocery List

  • 6 Whole Acorn Squash
  • About 3 TBSP Olive Oil
  • Sea salt and black pepper
  • 1/2 cup dry Red Quinoa
  • 1/2 cup dry White Quinoa
  • 2 Cups of Vegetable Broth
  • 2 TBSP Sage
  • 1 TBSP Thyme
  • One 8 oz. mixed package of Baby Bella & Crimini mushrooms (coarsely chopped) OR 4 oz. baby bella & 4 oz. portobella mushrooms
  • 1/4 cup Sherry Cooking Wine
  • 3/4 Cup Reduced Sugar Dried Craisins
  • 1/2 Cup Pistachios (de-shelled)
  • Fresh Cranberries


  1. Preheat oven to 450 degrees
  2. Trim off the each end of the squash (sometimes microwaving for a couple minute before helps with cutting the squash)
  3. Stand the squash upright and halve lengthwise
  4. Scoop out the pulp and the seeds, discard
  5. Brush each squash half with about 1 tsp olive oil, sprinkle with sea salt and black pepper
  6. Arrange cut sides down on a parchment paper covered baking sheet
  7. Roast the squash until tender (test with a fork) and the edges are golden brown, appx. 30-35 minutes
  8. While the squash roasts, in a medium saucepan add quinoa and vegetable broth
  9. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes
  10. Place the sage and thyme in a food processor until minced
  11. When the quinoa continues cooking, heat 2 tsp of olive oil in a large sauté pan
  12. Add mushrooms, sage, thyme and sherry wine to sauté pan
  13. Cook until mushrooms are softened
  14. Remove pan from heat
  15. Add the quinoa, craisins,  pistachios, and a sprinkle of fresh cranberries
  16. Remove cooked squash from oven and flip over so cut side is up
  17. Fill the roasted squash halves with about 1/2 cup of stuffing and bake again for another 10 minutes
  18. Top with fresh cranberries for decor, salt and pepper to taste, and serve while warm!

**If you aren’t a fan of squash, the stuffing can be a great dish all on it’s own!


**I must say the stuffing is even better day two, so don’t be shy about digging into the leftovers (if there are any!)

Bon Appetite!!!

xo <3


52 thoughts on “Cranberry & Pistachio & Quinoa Stuffed Squash

    1. Thank ya, dear!! It’s not every day I make something this pretty, so my phone storage is definitely being used up by a bunch of squash, lol.

    1. Thank you, Anna!!!! That is one of the biggest compliments someone could give me!!! I’m new to the cooking game, but it is definitely a lot of fun!

  1. Mack where do you come up with these delicious sounding/looking recipes?! They’re so unique! I literally love all your suggestions because Andrew is such a health freak and everything you post is right up his ally! I sense a cookbook in your very near future 🙂

    xo, JJ

    1. GIRRRRRL. I’m seriously blushing over here. I always say this- but this just made my day! A cookbook would be a dream, maybe one day farrrr away! You are the sweetest in the worlddd. I usually just spend a ton of time on Pinterest until I’m inspired to invent something with a conglomeration of different recipes- if that makes sense? Haha. I’m so glad Andrew would enjoy these! If you guys get around to making anything let me know how you like it 🙂 Hope you two have a wonderful thanksgiving, JJ. xoxo

  2. Definitely interested in this one! I am a big fan of the protein to sugar ratio–I think it’s important we limit our sugar intake and focus on macros like protein (especially athletes like myself)! 7.5g of fiber per serving is awesome too!!

    1. YESSS. I am so the same. I don’t like to eat too much with any added sugar, just get them naturally through fruit and veggies. Protein is especially huge. I am an advocate of it big time!!! I think it’s importance isn’t stressed enough in general nutrition. I highly think focusing on a macronutrient based diet is going to help your body regulate itself in the best way! I know you already know this, I’m just rambling and agreeing!! Thanks for commenting !

    1. Yayyyyy!!!!!!! Let me know (if you have the chance), how you like it!!! Have such a great Thanksgiving, Samantha! And I can’t wait to see what YOU cook up!!! xoxo

  3. OMG! You were right, I LOVE this recipe! The pictures just look divine! Great job on this delicious and mouth-watering recipe, Mack! This will be a hit for Thanksgiving!

  4. I love stuffed squash. I will eat a half of one for dinner and it is so yummy! And you can literally stuff it with anything. I usually make mine vegetarian but I have seen recipes for ground beef or sausage. So yummy! <3

    1. Yessss! It’s amazing how filling they are, but yet so nutritious and delicious! Before I was vegetarian I loved stuffing them with sausage, now I use a vegetarian substitute and it is still so good! Glad you liked <3 Have such a great week ahead!!! xox

      1. It is! Truly one of those decadently delicious dinners that you are sure is horrible for you but isn’t! Ooo I never thought of using a vegetarian substitute. I will have to try that next time! Thanks beauty! I hope you have a great week as well! <3

    1. Aw, yayyy! Thanks so much, Ju Lyn! This is one of my go-to holiday dishes for sure- I make a big batch and then eat it for dinner the whole week long 🙂 Thanks for the sweet words!

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