Healthy plant-based comfort food at its finest! This cheezy apple cranberry quinoa stuffed squash is packed with sweet & savoury flavours and topped with an ooey, gooey, dairy-free cheeze. An easy and delicious vegan and gluten-free meal!
So we’re doing something today that we’ve never done here on Spoons – we’re stuffing a squash! And we’re doing it with all manner of delicious things.
I’ve actually been meaning to try my hand at squash stuffing for… ever?… but it was always an idea in the back of my head, and by the time it came to the front, it was the middle of spring and not exactly a prime time to share a stuffed squash recipe. Not that I have any qualms with eating things that don’t make seasonal sense (hi, ice cream in January), but Google Trends tells me that people tend to search for “stuffed squash” from the beginning of October to the end of November, so it’s basically now or never. And by never I mean this time next year.
So let’s stuff this squash.
Now I’m no expert when it comes to the art of stuffing, but from what I gather, the sky is basically the limit as far as your ingredients of choice go. I mean, I’d imagine that things like cereal, protein powder, or jelly beans don’t usually find their way into a squash, but if that’s the route you want to take then who am I to judge? I’ve eaten plenty of questionable combinations in my time… a lot of which were surprisingly delicious.
But for this particular recipe? We’re keeping things traditional and comforting with a mix of caramelized onions, apples, cranberries, quinoa, and cheezy Daiya Slices.
And, yes. That’s cheezy with a “z.”
Can I please just take a moment to say thank goodness for cheezy with a “z.”
Long-term readers might know that I try to avoid dairy because of how badly it aggravates my eczema, and while it can definitely be a pain in the butt at times, I honestly can’t complain because of the major improvements I’ve seen in my skin since going [mostly] dairy-free… especially with all the amazing dairy-free alternatives out there these days.
Enter Daiya, makers of delicious, plant-based dairy alternatives that are perfect for anyone who’s intolerant, allergic, vegan, or simply trying to cut back on dairy and eat better overall.
I was pretty jazzed when they reached out and asked me if I’d like to create a recipe using their cheezy Daiya Slices, and super curious to see how the Slices would compare to traditional cheese. How they tasted. If they melted. Whether or not they’d get all stretchy… You know, all the important stuff.
And the verdict isssss…
… wow.
These are really, really good. They taste and behave so much like cheese that I’d honestly have a tough time telling the two apart if I wasn’t the one putting the recipe together.
These Slices not only melt and stretch like the real stuff, but they taste super, duper cheesy and compliment the other flavours in this stuffed squash perfectly. Trust me – apples and cheese are a match made in heaven, and the caramelized onions and cranberries just take it to a whole new level of deliciousness. So if you’re a fan of the sweet & salty combo, I think you’ll really love this stuffed squash.
So much flavour, so much gooey-ness, and so much comfort in a deliciously healthy plant-based, gluten-free meal.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Cheezy Apple Cranberry Quinoa Stuffed Squash
- Total Time: 50 mins
- Yield: 4 servings 1x
Ingredients
- 2 medium-size acorn squash, halved lengthwise and seeded
- 2 tsp (10 ml) coconut oil
- 1 large onion, thinly sliced (~110 g)
- 1 medium-size apple, peeled, cored, and diced (~130 g)
- 1 cup (115 g) prepared quinoa
- ¼ cup (40 g) dried cranberries
- salt and pepper, to taste
- 4 Daiya Cheddar Style Slices
Instructions
- Preheat your oven to 400F (204C) and line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
- Place the squash halves, cut side down, on the baking sheet and bake for 30 – 40 minutes, or until the halves are tender and golden brown around the edges.
- While the squash roasts, prepare the stuffing. Melt the coconut oil in a large skillet over medium heat and add the onions once the oil is nice and hot. Decrease the heat and continue cooking until the onions have turned golden brown, about 20 minutes, stirring every few minutes to prevent burning. Add the diced apple and continue cooking until soft, about 5 minutes. Stir in the cooked quinoa, cranberries, and salt. Set aside.
- Once the squash is done, turn each piece cut side up on the baking sheet and fill it with stuffing. Top with one Daiya Slice (either whole or sliced) and return to the oven for about 10 minutes, or until the cheese has melted. Allow the squashes to cool a bit and serve warm.
- Prep Time: 10 mins
- Cook Time: 40 mins
*Disclosure: This is a sponsored conversation written by me on behalf of Daiya Foods, but all opinions and text are my own. Lots of love for showing love to the brands that help support Spoons!
Wow, what an excellent post. That’s what I was looking for. I would like to suggest that you continue sharing such types of information.
That was delicious! I added better to the Quinoa, didn’t cook the onions as long because I don’t like them that done, added Parmesan cheese to the inside mixture and added Monterey jack cheese on top because I didn’t have the other. I will definitely be making this again!! Thanks for sharing!!
I added butter not better 😄
Nailed it. Can I sub the cranberries for Swedish fish>
I was wondering what kind of cheese that was when I saw the first photo! It looks like it melts like a dream! I agree that apples and cheddar are a match made in heaven so I know it tastes amazing too. I’m excited to try it soon!
Quinoa and squash are one of my two favorite ingredients.
So it is a must try:-)
BTW – love the images!
I’ve had Daiya cheese in sandwiches at vegan restaurants and I was always surprised how much I liked it! This looks super good. Funny enough I’m actually making stuffed acorn squash tonight from Alton Brown’s recipe.
I love stuffed squash and this recipe looks delicious! I will have to add this to my “to-make” list 🙂
Stuffed squash is my thing lately! I can’t believe this year is the first time I’ve tried it. Acorn squash goes with sooo many things. LOVE the apple + cheeze combo 😀
I can’t believe I’ve never had acorn squash. I make other ones like crazy, but have never picked these up. I also like a lot of Daiya products so this may be my foray into the acorn world 🙂
Can I eat the filling and the cheezy goodness and leave the squash? I love that you made a savory recipe.
I would have never thought to add these flavors together but they look so good. Thanks for sharing!
Such a goooood idea to add cheese. It makes everything better!
I absolutely love how this looks and sounds! I wasn’t sure what to make for a Thanksgiving side dish to bring along and this may be the solution!
I’m tempted to make these for my contribution to my family’s Thanksgiving dinner. And fail to mention how good it was for them until after they have consumed it. Hmm…hmm…hmmm…. 🙂
I have made stuffed zucchini before. I was kind of clueless though and ate the ENTIRE thing including skin because I thought you were supposed to. That was a pretty unpleasant feeling…
This looks really good!
This is beautiful! I love you laid the cheese down in strips. Cheesy squash should be on every holiday menu!
YUM! Now I have to go roast my acorn squash. Stuffed squash is amazing and crazy addicting, this looks perfect 🙂