Quinoa Stuffed Acorn Squash

Lisa Kotler
by Lisa Kotler
4 servings
1 hr 10 min

This is my meatless Monday idea or if you’re looking to stuff something other than a turkey for a festive meal, here is an idea that is plant based. This is my awesome Stuffed Quinoa Acorn Squash. They looked prettier in person, but tasted yummy regardless. I used dried cranberries because that’s all I had on hand, but you could definitely use fresh cranberries, just add them to the skillet when you soften the onions. Next time I may try Farro or Wheat Berry for a change from quinoa. Any of the above would work. This recipe is very versatile.

Quinoa Stuffed Acorn Squash
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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  • ¾ cup dry quinoa
  • 1 ½ cups vegetable broth, low sodium
  • 2 acorn squash (medium-sized)
  • 2 tablespoons olive oil + more for brushing acorn flesh
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup toasted pumpkin seeds
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon cinnamon
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  • Fresh cracked pepper , to taste
  • 2 tablespoons maple syrup
  • Parsley for garnish

* Preheat oven to 425 degrees F
* Poke holes in the squash and microwave on high for 4 minutes to soften.
* Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
* Place the squash on a parchment lined sheet pan, cut side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 30 minutes, or until tender (test with a fork).
* Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
* In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onions and garlic until softened.
* Pour the quinoa into a bowl, add the onions and the rest of the ingredients and 1-2 Tbsp of oil if needed. Combine well and taste for seasoning, add more as needed.
* When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Remove from oven and garnish with some parsley.
* This recipe is very versatile, so feel free to add your favorite ingredients.
Lisa Kotler
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