Scrumptiously Stuffed Acorn Squash

by Judy Griffin on November 22, 2015


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Serves 4


  • 2 acorn squash
  • 1 cup of chopped walnuts
  • 1 ½ cup of fresh cranberries
  • ¼ cup Maple Syrup (Grade B or A)
  • ½ cup freshly squeezed orange juice
  • 2 tsp coconut oil, melted
  • 3 tsp cinnamon


  1. Pre-heat oven to 400 degrees and bake for 35-45 minutes until it’s soft.
  2. Cut each squash in half and remove seeds.
  3. Place in a baking dish open side up.
  4. Brush each half with coconut oil and sprinkle with cinnamon.
  5. Mix walnuts, maple syrup, cranberries, orange juice, 2 tsp of cinnamon together and add filling to each squash.
  6. Sprinkle cinnamon on top

 *You can also add quinoa, buckwheat or brown rice.

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