Air Fryer Acorn Squash (Stuffed)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
356 kcal
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Course
Side Dish, Main Course
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Cuisine
North American
Air Fryer Acorn Squash (Stuffed)
Description
The Air Fryer Acorn Squash (Stuffed) recipe centers on halved acorn squash that is softened in an air fryer until tender. Its cavity is filled with a hearty quinoa stuffing made from sautéed onion, celery, garlic, fresh sage, thyme, diced apples, toasted walnuts, and dried cranberries, all brightened with lemon juice and olive oil. The stuffed squash is then placed back into the air fryer briefly to meld the flavors and warm the filling. The resulting dish offers a balance of the squash’s naturally sweet, creamy flesh and the nutty, slightly tart stuffing with fresh herb undertones. This combination creates a textured, flavorful vegetarian dish that can be served as a main or side.
To prepare the squash easily, softening it in the microwave before cutting helps avoid difficulty slicing its tough skin. The quinoa stuffing can be made ahead, allowing for quick assembly. Leftover stuffing keeps well refrigerated and can be repurposed for dishes like stuffed peppers or zucchini.
You can customize this recipe by brushing maple syrup on the cut squash for added sweetness or roasting the reserved seeds as a snack. Other edible squash varieties, such as delicata or butternut, can be used as a substitute with similar results, making this recipe flexible throughout squash seasons.
Ingredients
- 2 acorn squash small
- 1 cup quinoa cooked
- 4 tablespoon olive oil
- 1 onion diced, small
- 2 celery diced, stalks
- 2 apple peeled, cored, & diced, small
- ¼ cup dried cranberries
- ¼ cup walnuts toasted, chopped
- 1 lemon juice of
- 2 garlic minced, cloves
- 2 tablespoon sage chopped, fresh
- 1 tablespoon thyme fresh leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cut acorn squash in half horizontally (See notes on the easiest way to do this)
- Scoop out the seeds and stringy flesh from each squash half
- Lightly brush cut sides with a little olive oil and place cut sides down in the basket of an air fryer. Cook at 400° 15 minutes or until fork tender.
- While the squash is cooking, heat 2 tablespoon of the olive oil in a large skillet over medium high heat. Add the onion, celery, sage, thyme and garlic and cook until softened, about 3 minutes.
- Stir in the apples and cook until just softening, about 1 minute
- Stir in the walnuts, cooking and stirring until the nuts are lightly toasted, about 2 minutes
- Add the quinoa, cranberries, lemon juice, and the remainder of the olive oil. Stir to combine.
- With a spoon fill the squash cavities with the quinoa mixture, packing it into the hollow and mounding over the tops. Place the stuffed squash halves into the air fryer basket. Air fry at 400° for 5 minutes
- Serve hot
Notes
- Microwaving the acorn squash for 2-3 minutes softens the skin, making it easier and safer to cut with a sharp knife.
- Removing a thin slice from the bottom of each squash half helps them stand upright for easier stuffing and cooking.
- Reserve and clean the squash seeds to roast separately; toss with oil and seasonings, then air fry at 350° for 10-15 minutes, shaking occasionally.
- Maple syrup can be brushed on the squash halves before air frying for a touch of sweetness.
- Prepare the quinoa stuffing in advance and store it refrigerated until ready to use; allow it to reach room temperature before stuffing.
- Leftover stuffing keeps fresh up to 5 days refrigerated and works well in other dishes like stuffed peppers or zucchini.
- Substitute acorn squash with delicata, butternut, kabocha, or sweet dumpling squash; adjust cooking times slightly if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 611mg | 25% |
| Potassium | 1121mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 18g | 36% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 49mg | 54% |
| Calcium | 142mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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