Acorn Squash Stuffed with Spiced Quinoa

How to Cook Acorn Squash

Though it might seem intimidating to break down and cook gourds like acorn squash, butternut squash and spaghetti squash, they’re actually relatively easy to cook! 

First, you’ll need a sharp knife and a non-slip surface like a kitchen towel or a wooden cutting board. Carefully cut the acorn squash in half through the stem — you’ll need to give it some elbow grease, so be careful the knife doesn’t slip. I like to gently rock the knife back and forth to work my way through the tough skin. 

Once the acorn squash is sliced open, scoop out the seeds in the center using a spoon or a melon baller. This part is easy and kind of satisfying! Discard the seed, then rub the inside with olive oil. In this recipe, I also drizzle a bit of maple syrup on the inside to bring out the sweetness, then sprinkle with salt before placing the squash halves cut side down on a foil-lined baking sheet.

Bake the acorn squash at 400 degrees for about 25-30 minutes depending on the size, or until a sharp knife can easily pierce the skin and it feels tender. That’s it! Super easy and so good! For this recipe, I fill each half with a mixture and bake them a bit longer, but you can also just slice or cube the pieces and toss into salads, or scoop out the flesh and make mashed acorn squash. By the way, acorn squash skin is edible, though I prefer not to eat it!

Fall Quinoa Salad

As far as filling goes for your stuffed acorn squash, there are endless options. I think grains like farro or rice work well here, but you could also use something like Israeli couscous or orzo if that’s what you have on hand. For this version, I fill the squash halves with a delicious spiced quinoa mixture that tastes like fall to me.

To make the mixture, cook quinoa as directed on packaging, with the addition of a stick of cinnamon and a bay leaf to the water — this is what will give it a spiced flavor. Once it’s done, discard the cinnamon stick and bay leaf and combine the cooked quinoa with sliced almonds and dried cranberries. To finish it all off and add some moisture and extra flavor, toss the mixture with a simple homemade maple vinaigrette.

This mixture goes so well with the tender, roasted squash, but it can also be eaten on its own (hot, cold or room temperature) as a side dish or salad!

Maple Vinaigrette

There are so many dressings and vinaigrettes on the market, some of which I really love. However, vinaigrette is SO easy to make at home using pantry ingredients that its totally worth whisking up and adding to your favorite recipes. 

To go along with the warm, fall flavors in this dish, I whip up a quick Maple Vinaigrette that takes seconds. Simply combine olive oil, apple cider vinegar, maple syrup and sea salt. Whisk vigorously until the mixture looks a bit opaque — that’s how you’ll know it’s ready. Use the vinaigrette to drizzle over the quinoa mixture and add a little moisture and a big pop of flavor to the whole dish! 

Other Acorn Squash Recipes

Has this recipe sparked an interest in other ways to use acorn squash? Take a look at these other fantastic recipes: 

• Roasted Acorn Squash & Pear Quinoa Salad – This one pan wonder is as easy to eat as it is to make! 
• Maple Roasted Acorn Squash & Ricotta Salad – Spicy arugula and maple-roasted acorn squash give this salad veggie-power, while spoonfuls of creamy ricotta cheese add richness. Toasted pine nuts lend some crunch and texture, and a drizzle of sweet and tangy vinaigrette ties it all together!
• Grilled Honey Acorn Squash- Not ready to pack up the grill tongs just yet? Keep the grilling going well into the fall season with this smoky acorn squash recipe!

Print Recipe

Acorn Squash Stuffed with Spiced Quinoa

Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Keyword: acorn squash, autumn, fall, healthy, quinoa, sheet pan dinner

Servings: 4 servings

Author: The Kitchen Prep

Equipment

• Baking sheet
• Medium sized pot

Ingredients

For Quinoa:

• 1 cup quinoa rinsed
• 1½ cups water
• 1 cinnamon stick
• 1 bay leaf
• ½ cup sliced almonds
• ⅓ cup dried cranberries unsweetened

For Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon pure maple syrup
• ½ teaspoon sea salt

For Squash:

• 2 acorn squash halved, seeds removed
• 1 tablespoon olive oil
• 2 teaspoons pure maple syrup
• ¼ teaspoon sea salt

Instructions

• Preheat oven to 400. Prepare a baking sheet by lining with foil.
• Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.
• Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

• Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}
• Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.
• Meanwhile, whisk together olive oil, cider vinegar, maple syrup and salt.
• In a large bowl combine cooked quinoa, toasted almonds and cranberries. Pour the vinaigrette mixture over the quinoa and toss to coat.
• Fill cooked acorn squash halves evenly with quinoa mixture.
• Return the filled halves to the oven and bake for about 10-12 minutes or until the top starts to become toasty.

Notes

• You can swap out almonds for your favorite nut! Pecans would work really well here, too.
• Raisins, chopped dates, dried apples or your favorite dried fruit would be a perfect stand-in for dried cranberries.

Original Post from October 2013:

After all the tooth-achingly sweet, deliciously cheesy, and glutenous recipes that I have been posting lately, I feel like I need to tell you that I haven’t completely fallen off the clean food wagon.

More often than not, you will find me happily enjoying healthy options {and usually posting them on my Instagram}, though — if it isn’t obvious — I really like sharing all the naughty things. They’re just a lot more fun to take pictures of for some reason.

Though I’ve definitely indulged in some enticing goodies lately, I’ve continued to try to “keep it clean” for the majority of the time, especially since my surgery is right around the corner. I’m keeping my fingers crossed that it will all go smoothly and that recovery will be quick so I can get into the full swing of cooking as the holidays approach.

Fall is such a foodie season with all the scrumptious and creative treats that come with Halloween, Thanksgiving and all the other holidays that take place during the last few months of the year. But, you don’t have to eat poorly in order to celebrate the flavors of fall.

In fact, this dish is packed with both nutritious ingredients and the essence of autumn.

Quinoa remains one of my go-to dishes for any time I need something healthy, versatile and tasty. I can’t even tell you how many different quinoa combinations I’ve come up with since I discovered it a few years ago. Every time I make it, I’m pleasantly pleased with the result.

This Acorn Squash Stuffed with Spiced Quinoa was no different. Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa. If you’ve never tried cinnamon in a savory dish, I urge you to try it out… it lends an amazing warmth and subtle sweetness that works so well in dishes where you might not expect it. The crunchy toasted almonds and sweet, chewy cranberries complete the flavor party.

I love that these make elegant individual servings that would work as an appetizer or side dish for a dinner party. {Sort of like these!)

What are some of your favorite healthy and festive fall recipes? I’d love to give some of them a try!