Quinoa Stuffed Acorn Squash

Name: Quinoa Stuffed Acorn Squash
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 2 acorn squashes; 1 tablespoon olive oil; 1/2 cup quinoa; 1/2 cup dried cranberries; 1/2 cup Chopped Pecans; 1/2 cup feta cheese; 1/2 small red onion; 2 cloves garlic; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/8 teaspoon pepper; fresh parsley

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Servings
4
Calories
396 kcal
Course
Side Dish, Main Course

Quinoa Stuffed Acorn Squash

Christopher Espinosa

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Golden acorn squashes are halved, roasted, then packed with a flavorful, vibrant quinoa and cranberry pecan filling, garnished with feta and fresh herbs.

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Ingredients

Servings

2 acorn squashes
1 tablespoon olive oil
1/2 cup quinoa cooked
1/2 cup dried cranberries
1/2 cup Chopped Pecans
1/2 cup feta cheese crumbled
1/2 small red onion diced
2 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
fresh parsley chopped

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Instructions

Start by preheating the oven to 375°F. Prep a large baking sheet with parchment paper. Set aside. Cut the acorn squashes in half starting at the stem and ending at the bottom. Use a spoon to scoop out the middle of the squash where the seeds are.
Once clean, oil the inside of the squash with olive oil and season with salt and pepper. Place the squashes face down on the baking sheet and bake for 25-30 minutes.
While the squash roasts, add olive oil to a large skillet over medium heat. Once heated, saute the onion and garlic until soft and translucent. Add cumin, dried thyme and stir for about a minute. Remove from heat.
In a separate bowl, add the quinoa, dried cranberries, pecans, feta and the onion and garlic mixture. Add salt and pepper to taste then stir to combine.
Remove the roasted squash from the oven and gently flip them so the inside faces up. Evenly divide then spoon the quinoa mixture into the center of the squashes. Gently pack it in.
Put the squashes back in the oven and bake for 10-15 minutes or until the stuffing is somewhat crispy on top. Remove from the oven, allow it to cool for a few minutes. Garnish with fresh parsley, serve and enjoy!

Notes

Storage - You can store the leftover quinoa stuffed squash in the fridge for up to 4 days. You can store them in an airtight container, or wrap them tightly with plastic wrap. If you want to freeze the stuffed squash, assemble it how you would, but don’t bake it. Freeze the squash assembled, wrapped in foil. When you’re ready to eat, bake from frozen at 375°F for about an hour. This will last in the freezer for 2-3 months.
To make the squash ahead of time, roast the squash, and assemble the filling. Store the squash and filling in the fridge separately, then when you’re ready to eat, fill the squash then bake until warmed through.

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 53g (18%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 17mg (6%) Sodium 369mg (15%) Potassium 979mg (28%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 892IU (18%) Vitamin C 25mg (28%) Calcium 198mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	53g	18%
Protein	9g	18%
Fat	19g	29%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Cholesterol	17mg	6%
Sodium	369mg	15%
Potassium	979mg	21%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	892IU	18%
Vitamin C	25mg	28%
Calcium	198mg	20%
Iron	4mg	22%