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5.0 from 120 votes

Air Fryer Acorn Squash (Stuffed)

Acorn Squash with a delicious stuffing of quinoa, apples, cranberries and walnuts. It's a hearty, healthy fall meal or side dish, and using the air fryer makes it quick and easy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 356 kcal
Course: Side Dish , Main Course
Cuisine: North American

Ingredients

  • 2 acorn squash small
  • 1 cup quinoa cooked
  • 4 tablespoon olive oil
  • 1 small onion diced
  • 2 stalks celery diced
  • 2 small apples peeled, cored, & diced
  • ¼ cup dried cranberries
  • ¼ cup walnuts toasted, chopped
  • 1 lemon juice of
  • 2 cloves garlic minced
  • 2 tablespoon fresh sage chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Cut acorn squash in half horizontally (See notes on the easiest way to do this)
  2. Scoop out the seeds and stringy flesh from each squash half
  3. 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.
  4. 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.
  5. Stir in the apples and cook until just softening, about 1 minute
  6. Stir in the walnuts, cooking and stirring until the nuts are lightly toasted, about 2 minutes
  7. Add the quinoa, cranberries, lemon juice, and the remainder of the olive oil. Stir to combine.
  8. 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
  9. Serve hot

Notes

  • Acorn squash has a hard, thick skin which can make it difficult to cut .To make it easier, put the squash in the microwave on high for 2 to 3 minutes until the skin has softened slightly. You'll be able to easily cut through the acorn squash. (Use a sharp knife).
  • Remove a thin slice from the bottom of each squash half to make it level enough for the squash half to stand upright. (You'll need to remove the stem).
  • You can roast the squash seeds and use them just like pumpkin seeds. Just rinse them using a colander, dry on paper towels, and toss with a little bit of olive oil and your favorite seasonings. Put the seeds in a single layer in the air fryer basket and air fry 10-15 minutes at 350°, shaking the basket frequently.
  • If you want to add some sweetness to this recipe, brush a little maple syrup on the cut sides and hollow of the squash halves before air frying them.
  • The quinoa stuffing can be made ahead of time. Store it in an airtight container in the fridge until it's time to make air fryer acorn squash. Allow the stuffing to come to room temperature while the squash is air frying.
  • The stuffing will fill 4 acorn squash halves. I used fairly small squash, so I had leftover stuffing. If you have bigger squash, you may not have any stuffing leftover.
  • If you do have leftover stuffing, store it in an air tight container in the fridge for up to 5 days. The stuffing makes a great side dish on it's own, or you can use it to make stuffed peppers or zucchini.
  • Reheat the stuffing covered, in the microwave.
  • Acorn squash is perfect for this recipe, but you can easily substitute any type of edible squash. Delicata squash, butternut squash, kabocha squash, or even cute little sweet dumpling squash (which resembles a small pumpkin). All of them work with this flavorful stuffing and require similar cook times as acorn squash.

Nutrition Information

Serving 1g Calories 356kcal (18%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Sodium 611mg (25%) Potassium 1121mg (32%) Fiber 10g (40%) Sugar 18g (36%) Vitamin A 1084IU (22%) Vitamin C 49mg (54%) Calcium 142mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 356

% 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.