Delicious Quinoa Stuffed Acorn Squash Recipe

Name: Quinoa Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 2 acorn squash (medium-sized); 1 cup quinoa (rinsed); 2 cups low-sodium vegetable broth; 1 red bell pepper (diced); 1 yellow onion (diced); 3 cloves garlic (minced); 2 cups fresh baby spinach; 1 tsp cumin; 1 tsp paprika; 2 tbsp extra virgin olive oil; Salt and pepper to taste

Recipe By:

Lily Hartwell

Posted:

April 26, 2025

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Imagine walking into your kitchen and being greeted by the warm aroma of roasted acorn squash mingling with spices that tickle your nose and make your stomach rumble. That’s the magic of Quinoa Stuffed Acorn Squash! This dish is not just a feast for the eyes but a symphony of flavors waiting to dance on your palate.

On a chilly autumn evening, when leaves crunch underfoot and pumpkins reign supreme, there’s nothing better than cozying up with this delightful dish. Picture it—a golden acorn squash, tender yet slightly caramelized at the edges, cradling a fluffy quinoa filling that bursts with herbs and spices. Your taste buds will thank you as you dive into this seasonal treat!

Why You'll Love This Recipe

This Quinoa Stuffed Acorn Squash is incredibly easy to prepare, making it perfect for busy weeknights or special gatherings.
Its rich flavor profile brings together nutty quinoa and sweet squash beautifully.
Visually stunning with vibrant colors, it will impress anyone at your dinner table.
Plus, it’s versatile enough for various dietary preferences—perfect for vegetarians or those looking for wholesome meals.

When I first made this dish for my family, their delighted faces inspired me to make it a weekly tradition.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Acorn Squash: Look for firm squashes with a deep green color; they should feel heavy for their size.
Quinoa: Rinse well before cooking to remove bitterness; choose either white or tri-color quinoa for visual appeal.
Vegetable Broth: Use low-sodium broth to keep flavors balanced while allowing the other ingredients to shine.
Bell Peppers: Fresh, vibrant peppers add color and sweetness; pick red or yellow varieties for extra flavor.
Onion: A yellow onion works best here; sauté until translucent for maximum flavor infusion.
Garlic: Fresh garlic adds depth; use minced cloves instead of pre-packaged options whenever possible.
Spinach: Fresh baby spinach wilts perfectly into the filling; opt for organic if available.
Cumin and Paprika: These spices enhance earthiness; adjust amounts based on personal taste preferences.
Olive Oil: Use extra virgin olive oil for drizzling over before roasting; it adds richness.
Salt and Pepper: Essential for seasoning—don’t hold back!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Oven and Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds using a spoon.

Roast the Squash: Place cut-side down on a baking sheet lined with parchment paper. Roast in preheated oven until tender—about 25-30 minutes.

Cook The Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed—around 15 minutes.

Sauté Vegetables: In a skillet over medium heat, drizzle olive oil. Add diced onion and bell pepper; cook until softened—about 5 minutes. Stir in minced garlic until fragrant.

Add Spinach and Spices: Toss in fresh spinach along with cumin and paprika. Stir until spinach wilts down completely—this should take about 2-3 minutes.

Mix Filling: Combine cooked quinoa with sautéed veggies in a large bowl. Season generously with salt and pepper before mixing thoroughly.

Stuff the Squash: Remove roasted squash from oven and fill each half generously with quinoa mixture. Drizzle lightly with olive oil before placing back in oven.

Bake Again: Return stuffed squash to oven for another 15-20 minutes until everything is heated through nicely—the smell will be irresistible!

Enjoy this delightful meal as is or pair it with your favorite side salad!

You Must Know

Quinoa adds a nutty flavor and a healthy twist to your acorn squash.
The texture contrasts beautifully, creating a delightful bite.
Don’t skip the seasoning; it’s essential for elevating the dish!

Perfecting the Cooking Process

Start by roasting the acorn squash until tender, then prepare the quinoa while it cools. This method ensures everything is hot and ready at once.

Add Your Touch

Feel free to swap quinoa with farro or add feta cheese for a creamy twist. Chopped nuts can also enhance crunchiness and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through.

Chef's Helpful Tips

Using fresh herbs will amplify flavors immensely; don’t shy away from basil or parsley!
Always rinse quinoa before cooking to remove bitterness and ensure fluffy grains.
A sprinkle of lemon zest before serving brightens up this dish wonderfully, making it irresistible.

Cooking this dish reminds me of my first Thanksgiving dinner as a newlywed. I tried impressing everyone with my culinary skills, but let’s just say the turkey was more of an experiment than a feast. Thankfully, these quinoa stuffed acorn squashes stole the show, and everyone asked for seconds!

FAQ

Can I use other types of squash?

Yes, but make sure they’re similar in size and texture to acorn squash.

Is quinoa stuffed acorn squash gluten-free?

Absolutely! Quinoa is naturally gluten-free, making this dish safe for gluten-sensitive friends.

How do I know when acorn squash is fully cooked?

When it feels tender when pierced with a fork, it’s ready to go!

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