Autumn Recipes/ Lunch & Dinner/ Sides & Snacks

Cranberry Pomegranate Stuffed Acorn Squash

If you are looking for a really healthy dish to prepare for thanksgiving or anytime in the fall, this one is definitely the dish for you.  Wow talk about comfort food, just looking at these squash bowls satisfy me.  You really get a strong flavor of pumpkin when you scoop out a bite, which I thought I was going to dislike, but with the cranberry pomegranate filling we are going to make, it is perfect together.  These are great as a side meal or appetizer, but for me I can eat one for dinner and it will fill me up for the remainder of the night.

I cannot take credit for making these amazing looking squash bowls, my Aunty Pia made them for thanksgiving.  Although I was too stuffed to try any that night (so I never go to taste the freshly out-of-the-oven flavor), they still warm up great as leftovers in the toaster oven.  My breakfast for the next few days:)



Cranberry Pomegranate Stuffed Acorn Squash

Print Recipe
Serves: 12 Cooking Time: 1 Hour


  • 6 - Acorn Squash
  • 12oz Bag - Fresh Cranberries
  • 1 Cup - Pomegranate seeds (1 pomegranate should make this amount)
  • 3 Tbsp - Coconut Sugar (or Brown Sugar)
  • Sea Salt to taste
  • Cayenne Pepper to taste
  • 1/2 Tbsp - Pumpkin Spice mix (cinnamon, ginger, clove, nutmeg)
  • 1 tsp - Vanilla Extract
  • 1/2 Cup - Coconut Oil (melted)
  • Optional - Shredded Coconut (to garnish)



Preheat your oven to 400F.


Cut all of your acorn squashes in half and spoon out the stringy seed filled inside. Toss the 'guts' in the trash.


In a mixing bowl, mix together your cranberries, pomegranate seeds, sugar, salt, cayenne pepper, pumpkin spices, vanilla extract and most of your coconut oil (leaving extra to coat on the flesh of the insides before baking).


Spoon in your mixture into each squash bowl evenly.


With the remainder of your coconut oil, coat the exposed flesh of the squash with a thin layer of oil.


Place your squash bowls onto your largest baking try and add 1/4" water on the bottom of the pan to prevent the pan from burning.


Bake for 60 minutes (check the softness of the squash's flesh at 45 minutes).


When the squash are soft and easy to poke through a fork, take out and turn off heat. Enjoy!


Wrap them individually in foil to keep them as leftovers. Reheat in the toaster oven for 10 minutes at 400F.

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