Quinoa Stuffed Acorn Squash

More fall flavors! I’ve been using a lot of sweet potatoes, so I decided to try a different orange vegetable. For these stuffed squash, I decided to use acorn squash. They make a perfect serving portion, and they are self-contained, since the squash forms the bowl. These look super fancy and complicated, but they’re quite easy to prepare. One note though, acorn squash is definitely less sweet than sweet potato, so if you prefer your squash sweeter, you may want to sprinkle a little brown sugar or maple syrup on these before roasting them. Here’s my recipe!

Quinoa Stuffed Acorn Squash


2 acorn squash

4 tsp olive oil

4 tbsp maple syrup (optional)

1 cup uncooked quinoa

1 tsp Italian seasoning

1/2 yellow onion, chopped

2 tbsp olive oil

12 oz baby spinach leaves

3/4 cup dried cranberries

1 tbsp cinnamon

3 tbsp apple cider vinegar

2oz  goat cheese

1/2 cup almonds, chopped


Preheat the oven to 425˚F. Halve the acorn squash and scoop out the seeds with a spoon. Spread 1 teaspoon of olive oil in each half, coating the surface of the squash. If desired, drizzle 1 tablespoon of maple syrup on each half as well. Bake for about 45 minutes, until the squash is easily pierced with a fork. At the same time, toss the onions in olive oil and spread on a baking sheet. Bake until golden brown, about 25-30 minutes.

While the squash and onions are roasting, cook the quinoa according to package directions. Add the Italian seasoning to the quinoa as it cooks. When all the water is almost absorbed, add the spinach and allow to wilt while the quinoa finishes cooking. Stir in the roasted onions and dried cranberries. Add the cinnamon and apple cider vinegar and stir to combine.

Once the acorn squash are done roasting, divide the quinoa filling evenly between each squash half. Sprinkle goat cheese and chopped almonds on top. Serve warm. Enjoy!




Grab a spoon and dig in!


2 thoughts on “Quinoa Stuffed Acorn Squash

  1. […] Quinoa Stuffed Acorn Squash (dinewithdeja.wordpress.com) […]

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