Squash season is in full swing and we love experimenting with different varieties and adding them to our weekly rotation. This Quinoa Stuffed Acorn Squash is perfect all Fall long when you are craving something sweet and savory.
I love when different squash is in season. They are so versatile and can be enjoyed cooked as is, stuffed with various fillings, or baked inside casseroles. I love making stuffed squash especially when I feel like I haven’t been eating the best. Turn acorn squash into an edible bowl with this nutrient-packed recipe that’s vegetarian-friendly and perfect for when you’re craving a comforting meal. The filling can be prepped ahead of time for easy assembly.
Nutrition Tip: Quinoa has been eaten for thousands of years. Though some people think of it as a grain, it’s really a seed. Unlike most plant foods, it’s also a complete protein.
This particular stuffed acorn squash recipe is loaded with Fall flavors. Pears, maple syrup, persimmons, and gouda chees pairs together to create a mouthwatering dish that our whole family enjoyed. I actually made these for my lunch for the week, but you could make a salad to serve for a complete dinner for the family.
Key Ingredients for this Quinoa Stuffed Acorn Squash
What we love about Acorn Squash
If you have had acorn squash, you know that it has wonderful flavor! It is a great combo of both sweet and savory so can be used in various recipes. Acorn squash is rich in many anti-oxidants that can help protect against heart disease, certain cancers, and arthritis. It is also loaded with Vitamin A which is great for your vision health. Now that is just a few of the awesome benefits of eating acorn squash. So next time you are at the market or store, grab an acorn squash and give it a try!
How to prepare Acorn Squash
Start by rinsing under running water. Place the acorn squash on a cutting board and use a large, sharp knife to cut in half lengthwise. Scoop out seeds and excess fiber from the middle of squash.
For more on Acorn Squash, check out our Produce Tips Page
How to make this Quinoa Stuffed Acorn Squash
First wash and prep the acorn squash. Brush the insides with 1 tsp. olive oil and season with some salt and pepper. Then place on a baking sheet and bake for about 30-40 minutes, or until soft.
While the squash is baking, heat 1 tsp. olive oil in skillet over medium high heat. Then add in the celery, pear, persimmon, and onion. Cook for about 10 minutes, or until the onions are translucent.
Next add the cooked quinoa, maple syrup, and lemon juice to a sauce pan and stir for about 2-3 minutes.
Scoop the mixture into the baked acorn squash halves. Top with the gouda cheese and bake for an additional 7-10 minutes, or until the cheese melts. Enjoy hot!
Make sure to PIN IT!
Quinoa Stuffed Acorn Squash
- 2 acorn squash
- 2 teaspoons olive oil divided
- 2 stalks celery diced
- 1 pear peeled, diced
- 1 persimmon diced (if available)
- 1/2 sweet onion diced
- 2 cups cooked quinoa
- 1 tablespoon maple syrup
- 2 teaspoon lemon juice
- 1/2 cup shredded gouda cheese
- Preheat oven to 400F.
- Cut acorn squash in half lengthwise and scoop out seeds. Brush with 1 tsp. olive oil and season with salt and pepper. Place on baking sheet and bake 30-40 minutes, or until soft.
- While squash is baking, heat 1 tsp. olive oil in skillet over medium heat. Add celery, pear, persimmon and onion cook 10 minutes, or until onions are translucent.
- Add cooked quinoa, maple syrup and lemon juice to sauce pan and stir 2-3 minutes.
- Scoop mixture into baked acorn squash halves. Top with cheese and bake additional 7-10 minutes, or until cheese melts.