Description
A vibrant twist on stuffed squash, this dish transforms halved acorn squash into a flavorful vessel filled with nutty quinoa, dried fruit, veggies, and warming spices. It’s satisfying, seasonal, and naturally gluten-free—perfect as a show-stopping side or meatless main.
Ingredients
For the Squash (4 halves)
2 medium acorn squash, halved and seeded
2 tbsp olive oil
Salt & freshly ground black pepper
For the Filling
2/3 cup uncooked quinoa (any variety), rinsed
1 ⅓ cup vegetable broth or water
1 tbsp olive oil
1 small onion, diced
2 stalks celery, diced
1 apple, chopped (or pear/ persimmon)
1/2 cup dried cranberries (or cherries)
½ cup chopped nuts (pecans, pepitas, or walnuts)
Optional: 1/2 cup crumbled feta or goat cheese
1 tbsp maple syrup or a squeeze of lemon juice
Salt and pepper to taste
Fresh herbs (parsley or sage) for garnish
Instructions
Roast the Squash
Preheat oven to 400°F (200°C). Brush cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 35–45 minutes.
Cook the Quinoa
While the squash roasts, bring quinoa and broth or water to a boil. Simmer covered over low heat for 12–15 minutes until absorbed. Remove from heat and let stand for 5 minutes, then fluff.
Prepare the Filling
In a skillet, heat olive oil and sauté onion, celery, and apple until soft (around 5–7 minutes). Stir in cranberries, nuts, and cooked quinoa. Add maple syrup or lemon juice, seasoning with salt and pepper. Add cheese if using.
Stuff and Finish
Fill each roasted squash half with the quinoa mixture. If using cheese, sprinkle on top. Return to the oven for 10 minutes to heat through and melt. For a crispy top, broil briefly at the end.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400 / Half
- Fat: 10-15g / Half
- Carbohydrates: 60g / Half
- Protein: 12-15g / Half