Quinoa Stuffed Acorn Squash

May 22, 2022

Quinoa Stuffed Acorn Squash (Recipe)


For the squash:

✅ 2 large acorn squash

✅ 1 TBSP extra virgin olive oil (I use Kasadrinos **FREE Bottle**)

✅ salt and pepper

For the filling:

✅ 1 TBSP extra virgin olive oil
✅ ½ small yellow onion, diced

✅ ¾ cup quinoa

✅ 1½ cups water (or low sodium vegetable broth)

✅ ¼ tsp. kosher salt

✅ ⅛th tsp. black pepper, to taste

✅ 3 cups loosely packed chopped kale leaves (or chard, or beet greens)

✅ ¾ cup roasted and skinned hazelnuts, roughly chopped*

✅ ¼-1/2 cup dried cranberries, to taste


For the squash:

1️⃣ Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle. Scoop out the seeds. Place the squash cut-side up on a rimmed baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.

For the filling:

2️⃣ While the squash is roasting, prepare the filling. In a large skillet, heat 1 TBSP olive oil. Add the onion, and cook for about five minutes, or until softened and translucent. Add the kale (or chard, or beet greens) and let cook for another minute or two, or until slightly wilted.

3️⃣ Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.

4️⃣ When the squash have finished roasting, stir the hazelnuts and cranberries into the filling and spoon into the center of each squash. (If you have any extra filling, it can be stored in a small container and is great as is, or over a salad.)

5️⃣ Return the squash to the oven for another 5-10 minutes. Serve hot.


Servings : 4
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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