Stuffed Acorn Squash Recipe


For the Acorn Squash:

  • 2 acorn squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Filling:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped kale or spinach
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Grated Parmesan cheese (optional, for topping)


For the Acorn Squash:

    1. Preheat your oven to 375°F (190°C).
    2. Cut the acorn squashes in half and scoop out the seeds and membranes.
    3. Brush the inside of each squash half with olive oil and season with salt and black pepper.
    4. Place the squash halves, cut side down, on a baking sheet and roast for about 30-35 minutes or until they are tender.

For the Filling:

    1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15-20 minutes or until the quinoa is cooked and liquid is absorbed.
    2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until they're soft and fragrant.
    3. Stir in chopped kale or spinach, dried cranberries, chopped pecans, dried thyme, cooked quinoa, salt, and black pepper. Sauté for an additional 2-3 minutes.

Assembling the Stuffed Acorn Squash:

  1. Fill each roasted squash half with the quinoa and vegetable mixture.
  2. If desired, sprinkle some grated Parmesan cheese on top.
  3. Return the stuffed squash to the oven and bake for an additional 10-15 minutes or until heated through.
  4. Serve your Stuffed Acorn Squash as a unique and flavorful side dish or a vegetarian main course.


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