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Stuffed Acorn Squash with Quinoa, Pears, and Pecans
5 from 36 votes

Stuffed Acorn Squash with Quinoa, Pears, and Pecans

Roasted acorn squash halves filled with a quinoa stuffing of chopped pear, dried cranberries, pecans, and goat cheese make a hearty vegetarian main or side. The squash is coated with oil, honey, sea salt, and cinnamon before roasting until tender. The quinoa is cooked and mixed with fresh orange juice, zest, and warming cinnamon for a subtly sweet, citrusy flavor that complements the fall ingredients. This dish balances creamy, fruity, and nutty notes and can be served as a comforting autumn meal.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 Servings
Calories: 406 kcal
Course: Main Course
Cuisine: American

Ingredients

Roasted Acorn Squash:
  • 2 acorn squash halved
  • 4 Tbsp avocado oil or olive oil
  • 4 Tbsp honey
  • 1 tsp salt to taste, sea salt
  • 2 tsp ground cinnamon
Quinoa stuffing:
  • ¾ cup quinoa uncooked
  • orange zest of 1
  • ¼ cup orange juice 1/2 orange, juiced, fresh
  • 3 Tbsp olive oil or avocado oil
  • ¼ tsp ground cinnamon
  • ½ tsp salt sea salt
  • 1 large pear or apple, chopped, ripe
  • ½ cup dried cranberries
  • 1/3 cup pecans chopped
  • 4 ounces goat cheese crumbled*

Instructions

Roast the Acorn Squash:
    Cup of Yum
  1. Preheat the oven to 375 degrees F. Cut the tip and tail off of each acorn squash, and them length-wise.
  2. Scoop the seeds and innards out of each half. Drizzle each half with about a tablespoon of olive oil, so that all of the flesh is lightly coated. Pour a tablespoon or two of honey into the center of each acorn squash half. Sprinkle kosher salt and cinnamon over the squash.
  3. Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork.
Make the Quinoa Stuffing:
  1. Rinse the quinoa well and soak it in a small pot for about 10 minutes.
  2. Drain the quinoa and add 1.5 cups of water to the pot. Bring the quinoa to a full boil, then reduce the heat to medium-low, cover the pot, and allow the quinoa to simmer until all of the water is absorbed, about 15 minutes.
  3. In a small bowl, whisk together the orange zest, orange juice, olive oil, cinnamon, and salt.
  4. Once the quinoa is finished cooking, transfer the cooked quinoa to a large bowl and pour the orange dressing over it.
  5. Add the remaining ingredients to the mixing bowl and mix everything together well.
  6. Scoop desired amount of quinoa stuffing into each acorn squash and serve!

Notes

  • Omitting the goat cheese makes this recipe dairy-free, vegan, and paleo-friendly.
  • Feta cheese can be used instead of goat cheese for a different cheese flavor.

Nutrition Information

Serving 1of 4 Calories 406kcal (20%) Carbohydrates 66g (22%) Protein 8g (16%) Fat 14g (22%) Fiber 7g (28%) Sugar 18g (36%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 406

% Daily Value*

Serving 1of 4
Calories 406kcal 20%
Carbohydrates 66g 22%
Protein 8g 16%
Fat 14g 22%
Fiber 7g 28%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.