Quinoa Stuffed Acorn Squash Recipe

An elegant autumn and wintertime dish, Stuffed Acorn Squash with Quinoa, Pears, and Pecans is a delightful light meal.


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


Roast Acorn Squash: Heat the oven to 375°F. Remove the tip and tail of each acorn squash and cut lengthwise.

Step 1

Remove the seeds and guts from each half. Apply a tablespoon of olive oil to each half to lightly coat the flesh. 

Step 2

One or two tablespoons of honey in the center of each acorn squash half. Season squash with kosher salt and cinnamon.

Step 3

Roast the acorn squash cut-side up on a baking sheet for 45–50 minutes until fork-tender.

Step 4

Make Quinoa Stuffing: Quinoa should be rinsed and soaked in a small pot for 10 minutes.

Step 5

Pour 1.5 cups of water into the pot after draining the quinoa. After boiling, lower the heat to medium-low, cover the pot, and simmer the quinoa for 15 minutes to absorb all the water.

Step 6

Mix orange zest, juice, olive oil, cinnamon, and salt in a small bowl. Add orange dressing to cooked quinoa in a large bowl.

Step 7

Mix the remaining ingredients in the bowl. Put quinoa in each acorn squash and serve!

Step 8

See Also

See Also

Easy Vegetable Soup Recipe