This Acorn Squash Stuffed with Quinoa recipe has some flexibility.
If you’re not a big fan of raisins or cherries, you could swap those for dried apricots or dates. Just make sure to read the labels to make sure they are acceptable substitutions.
You could even use brown rice to stuff your squash and make the rice more savory with your spice selections.
Your first task is to cook the squash and it’s a rather easy process. Cook the other ingredients separately and when your squash is done, it will be ready to stuff. After you stuff them you’ll need to cover and bake again.
Have a look at a few more Quinoa inspired recipes:
- Quinoa Superfood Salad
- Creamy Mushroom Quinoa Soup
- Quinoa Salad with Spicy Peanut Dressing
- Mushroom Quinoa Pilaf
Not many people add acorn squash to their recurring menu. Maybe they think it’s too difficult to prepare or find in stores but it’s actually quite simple. Besides tasting delicious, they are loaded with benefits for your body.
If you’re new to cooking with acorn squash you may not be sure how to select a ripe squash. I have included a video that shows how to pick ripe squash. Additionally, because the exterior of an acorn squash is so hard, you will need to be extra careful.
Here is a great video that shows you how to cut an acorn squash, this will come in handy if you use it for other recipes that require slices. You don’t have to make the squash your “main dish,” it works perfectly nicely as an accompanying side dish too.
I'd love to hear your feedback in the comments below for this Acorn Squash Stuffed with Quinoa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
- Must be whole food plant-based, contain no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
Servings Serving Size | people 1/2 squash, 1/4 mixture |
- 2 acorn squash
- 1/2 cup quinoa cooked to package directions
- 1/8 cup water
- 1 large yellow onion chopped
- 1/2 cup raisins or dried cherries (no oil added, Trader Joe’s has these)
- 1/3 cup chopped walnuts
- 1/2 tsp ground ginger
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 tsp ground cinnamon
Ingredients
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- Preheat oven to 350°
- Poke the squash in a few places with a knife and microwave for 3-4 minutes to help soften for cutting.
- Then, cut the squash in half, remove seeds, and place on upside down on a parchment-lined (or lightly oil-sprayed) baking dish and bake for about 30-45 minutes, depending on size.
- Make sure squash is tender to the fork upon removal.
- Saute onion in 1/8 cup water until translucent and soft. Add spices.
- When the squash is soft and cool enough to handle, scoop out a little of it around the edges, rough chop, and add to the onion in the pan.
- Then add cooked quinoa, raisins, nuts and spices and mix to combine. Season with salt and pepper.
- Scoop mixture into the center of the squash and pile up.
- Cover with foil and bake for 30 minutes to heat through.
I love acorn squash and quinoa – but never thought to combine them till I saw this! Thank you!
I made this recipe today and I thought that it was very good. I didn’t understand why the squash had to be cooked twice though. The squash was cooked through after step 3 instructions.
Hey Janie, the squash is put back into the over to heat through as it may have cooled off while finishing the rest of the recipe. 20 minutes may to it depending on how hot your ingredients are.