Acorn Squash Stuffed with Quinoa

Squash is a perfect plant-based food that is a delight to eat during the fall and winter months and this Acorn Squash Stuffed with Quinoa recipe is sure to hit the spot. I especially like quinoa as the stuffing because it cooks up so quickly.

However, it’s completely fine to use another type of whole grain if you prefer like brown rice, barley, farro, or even oat groats.

If you’re not a big fan of raisins or dried cherries, you could swap those for dried apricots or dates. Just make sure to read the labels to see if they’re low in added oils.

Preparing and Baking

Your first task is to cook the squash and it’s a rather easy process. Just preheat your oven to 350°. Then, poke a few holes through the skin and place it in the microwave for about 3-4 minutes. This will help soften and make it easier to cut.

Cut the squash in half and remove the seeds. Place face down on a baking sheet lined with parchment paper and bake for 30-45 minutes. Once it’s fork-tender, remove it from the oven.

In the meantime, cook the other ingredients separately. Start by sauteing onions in water instead of oil. Add the spices and when the squash is done cooking, it’ll be ready to stuff. You’ll also prepare your cooked quinoa.

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

After you’ve removed the acorn squash from the oven and it has cooled enough to handle, scoop out some squash, chop, and add to the seasoned onion. Continue by adding in the cooked quinoa, raisins, and nuts.

After you stuff the squash you’ll need to cover and bake it again. Cover the stuffed squash with foil and bake for up to 30 minutes or until heated thoroughly.

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 know how to select a ripe squash. I have included a video in this link that shows how to pick ripe squash. Because the exterior of acorn squash is so hard, you will need to be extra careful when cutting an acorn squash.

Here is a great video that shows you how to cut acorn squash, this will come in handy if you use it for other recipes that require slices.

The Acorn Squash Stuffed with Quinoa recipe is a perfect main dish for Thanksgiving but 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 in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mg) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe

3.83 from 17 votes

Acorn Squash Stuffed with Quinoa

Bountiful and delicious, this gourd is a great way to fill up without feeling like you overindulged. Show off this recipe for a dinner party. So simple, but it looks so elegant. Your body will thank you later.

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 4 people

1/21x2x3x

Equipment

• Cutting board

Ingredients

• 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
• 1/3 cup chopped walnuts
• 1/2 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/8 tsp ground cloves
• 1 tsp Ceylon cinnamon*

Cook ModePrevent your screen from going dark

Instructions

• 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 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.
• In a medium-sized skillet, 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.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts

Acorn Squash Stuffed with Quinoa

Amount per Serving

Calories

288

% Daily Value*

Fat

 

10.4

g

16

%

Saturated Fat

 

1.1

g

7

%

Cholesterol

 

0

mg

0

%

Sodium

 

11.7

mg

1

%

Carbohydrates

 

47.1

g

16

%

Fiber

 

6.5

g

27

%

Sugar

 

5.6

g

6

%

Protein

 

6.8

g

14

%

Vitamin A

 

150

IU

3

%

Vitamin C

 

33.8

mg

41

%

Calcium

 

110

mg

11

%

Iron

 

3.1

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

Tried this recipe?Tag @PlantBasedCooking on Intagram!