Quinoa Stuffed Acorn Squash Recipe

This autumnal recipe elevates simple acorn squash to a delicious and healthy main course. Sweet and savory quinoa stuffing, bursting with warm spices like cumin and cinnamon, is nestled inside tender roasted squash halves. A perfect fall or Thanksgiving side dish or vegetarian main course! Easily customizable to your preferences – add or omit nuts, herbs, and sweeteners to suit your taste.

Prep Time 20 mins

Cook Time 50 mins

Calories 372.7 kcal

Protein 16g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Quinoa Stuffed Acorn Squash

Cooking Spray
2 medium acorn squash
1 tablespoon honey (or sugar-free alternative)
1 cup quinoa
Natural Almonds
Olive Oil
1/2 cup chopped onion
Garlic Cloves
Ground Cumin
Ground Cinnamon
Ground Ginger
Fresh Lemon Juice
Dried Apricot
Fresh Parsley Leaves
Fresh Mint Leaves
Salt & Freshly Ground Black Pepper

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How to Make Quinoa Stuffed Acorn Squash

Preheat oven to 375°F (190°C).
Cut two medium acorn squash in half lengthwise. Scoop out seeds and stringy pulp. Brush the cut side of each squash half with 1/2 teaspoon of honey (or sugar-free alternative).
Place squash halves, cut side down, on a baking sheet sprayed with cooking spray. Bake for 40 minutes, or until tender.
Meanwhile, rinse 1 cup quinoa under cold water. Combine quinoa and 1 cup water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until all water is absorbed.
While quinoa cooks, toast 1/2 cup slivered almonds in a dry skillet over medium-high heat for 3-5 minutes, stirring frequently. Let cool, then roughly chop.
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1/2 cup chopped onion and cook until softened and slightly browned, about 3 minutes.
Add 2 cloves minced garlic and cook for 30 seconds. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
Remove from heat and stir in 2 tablespoons lemon juice.
Combine cooked quinoa, onion mixture, 1/4 cup chopped dried apricots, 1 tablespoon dried parsley, and (optional) 1 tablespoon chopped fresh mint. Season generously with salt and pepper.
Stir in the toasted almonds.
Spoon the quinoa mixture into the baked acorn squash halves. Drizzle each with 1 teaspoon of honey (or sugar-free alternative).
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

64g

Fat

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Side Dishes Vegetables Kosher Vegetarian Grains Dietary Pasta Rice And Grains Squash

Frequently Asked Questions

How long does it take to make Quinoa Stuffed Acorn Squash?

Quinoa Stuffed Acorn Squash takes about 70 minutes from start to finish — roughly 20 minutes to prepare and 50 minutes to cook.

How many calories are in Quinoa Stuffed Acorn Squash?

Quinoa Stuffed Acorn Squash has approximately 372.7 calories per serving, with about 16 g protein, 19 g carbohydrates and 22 g fat.

What ingredients do I need for Quinoa Stuffed Acorn Squash?

The key ingredients for Quinoa Stuffed Acorn Squash are Cooking Spray, Acorn Squash, Honey, Quinoa, Natural Almonds, Olive Oil. See the full list with measurements above.