Having unexpected guests for the holiday? Need something fast, easy, and nutritious? Try these cranberry stuffed squash! They’re very easy to prepare, simply slice, fill, bake, and serve. They make a wonderful, elegant presentation, too. Serve them with rice and baked beans for a complete meal.

Roasted Cranberry Stuffed Squash [Vegan, Gluten-Free]

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  • 3 small round squashes
  • 1 12-ounce bag of fresh cranberries
  • 1 cup raisins
  • 3 tablespoons date sugar or other minimally processed sugar
  • 1/4 cup orange juice
  • 2 tablespoons fresh, chopped parsley, plus more for garnish


  1. Preheat oven to 400° F.
  2. Slice the squashes horizontally and, if needed, slice a small bit off of each end so that the halves can stand up.
  3. Scrape out the seeds and save for roasting or discard.
  4. Mix the cranberries, raisins, sugar, parsley, and juice in a bowl.
  5. Fill each squash with the cranberry mixture (divided equally).
  6. Cover lightly with foil and bake for about 45 minutes until the squashes are tender.
  7. Garnish with some freshly chopped parsley. Serve.


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