Quinoa Stuffed Acorn Squash Recipe

By December 14, 2017January 19th, 2022No Comments

Quinoa Stuffed Acorn Squash

As the weather turns colder you’re probably starting to crave heartier meals, but how do you feel satisfied without loading up on calories? Squash is a great seasonal option right now, and acorn squash is the nutritional winner when it comes to gourds. It offers more folate, calcium, magnesium and potassium than varieties like butternut, hubbard, and spaghetti. One squash also has 80% of your Vitamin C intake for the day, and 30% of your Vitamin A intake, these are especially important as we enter the Winter months and flu season. This makes a great side dish, but can also hold its own as a main. After all, quinoa is a complete source of protein, meaning it has all the essential amino acids you need from your diet. So curl up and enjoy on a cold day!

Yield: 4 servings

Total Time: 60 Minutes

Prep Time: 30 Minutes

Cook Time: 30 Minutes


• 2 acorn squash

• 1/2 cup uncooked quinoa

• 1 cup water

• 1/4 cup raisins

• 1/4 cup chopped red pepper

• 1/4 cup chopped red onion

• 1/4 cup almonds, whole

• 3/4 cup chopped kale

• 1 tbsp lemon juice

• 1/2 tbsp olive oil

• 1/4 tsp parsley

• red pepper flakes

Stuffed Acorn Squash pic


1. Bring the water to a boil and stir in quinoa, reduce heat to low and cook covered for 10-15 minutes, stirring occasionally.

2. Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise and scoop out the seeds in the middle. Place face up on a baking sheet and bake for about 30 minutes until tops start to brown. You can lightly rub oil on the squash if desired, but it’s not necessary.

3. Meanwhile, while squash is baking, in a large pan combine red pepper, and red onion and brown slightly (about 5 minutes). Add in the kale and cook for an additional 5-10 minutes, until kale starts to wilt.

4. Crush the almonds into small pieces and add to the pan, along with the raisins. When quinoa has finished cooking, add that to the pan.

5. Allow squash to cool once finished baking. Add between 1/2 cup-1 cup of the quinoa mixture to each half of the acorn squash. Serve and enjoy!

Note: This quinoa mixture can also hold its own as a salad, so feel free to serve leftovers on their own!