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Quinoa-Stuffed Acorn Squash

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A beautiful and delicious vegetarian stuffed acorn squash recipe with a cheesy quinoa filling that develops a crispy top in the oven. Perfect for holiday dinners or weeknight meals.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon fine sea salt, divided
  • ½ cup quinoa, rinsed
  • 1 cup water
  • ¼ cup dried cranberries
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • ¾ cup grated Parmesan cheese
  • ½ cup crumbled goat cheese or feta

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half and scoop out seeds.
  2. Brush the inside of each squash half with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt.
  3. Place squash cut side down on a baking sheet and roast for 40-50 minutes until tender.
  4. While squash roasts, bring water to a boil in a saucepan. Add quinoa and ¼ teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  5. Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork.
  6. In a large bowl, combine cooked quinoa, dried cranberries, pepitas, green onion, parsley, garlic, lemon juice, Parmesan, and goat cheese. Mix well.
  7. Turn roasted squash cut side up and fill each half with quinoa mixture.
  8. Return stuffed squash to oven and bake for an additional 10 minutes until cheese is melted and top is slightly crispy.
  9. Garnish with remaining parsley before serving.

Notes

You can add chickpeas for extra protein or omit cheeses to make this dish vegan. Leftover quinoa mixture makes a great salad on its own.

Nutrition

Find it online: https://www.receipster.com/quinoa-stuffed-acorn-squash/

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