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SideChef
Recipes
Dairy-Free
Quinoa-Stuffed Acorn Squash
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13 INGREDIENTS • 7 STEPS • 1HR

Quinoa-Stuffed Acorn Squash

Recipe
4.7
3 ratings
This quinoa-stuffed acorn squash recipe because it's perfect for family gatherings and special occasions.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This quinoa-stuffed acorn squash recipe because it's perfect for family gatherings and special occasions.
1HR
Total Time
$2.77
Cost Per Serving
Ingredients
Servings
2
us / metric
Acorn Squash
2
Acorn Squash, halved, deseeded
Coconut Oil
1 Tbsp
Coconut Oil
Red Onion
1/2
Red Onion, finely chopped
Kale
1 cup
Kale, chopped
Quinoa
1 1/2 cups
Quinoa, cooked
equals 1/2 cup uncooked quinoa
Fresh Parsley
1 handful
Fresh Parsley, chopped
Currants
1 Tbsp
Currants
Pecans
4 Tbsp
Pecans
Ground Cinnamon
as needed

Sponsored

Simply Organic Cinnamon, Ground
Ground Allspice
as needed
Ground Allspice
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
757
Fat
30.9 g
Protein
21.1 g
Carbs
103.7 g
Love This Recipe?
Add to plan
logo
Quinoa-Stuffed Acorn Squash
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cut the Acorn Squash (2) in half and scoop out the seeds.
step 3
Place on greased or parchment lined baking sheet flesh side down. Bake for 45-50 minutes or until the squash is fork tender.
step 3 Place on greased or parchment lined baking sheet flesh side down. Bake for 45-50 minutes or until the squash is fork tender.
step 4
While squash is in the oven, melt Coconut Oil (1 Tbsp) in a pan and sauté Red Onion (1/2) until tender. Add Kale (1 cup) and cook for only 1-2 minutes. Remove from heat.
step 5
In a large bowl, combine the Quinoa (1 1/2 cups), sautéed Onions and Kale, Fresh Parsley (1 handful), Currants (1 Tbsp), Pecans (4 Tbsp), Simply Organic Cinnamon, Ground (as needed), and Ground Allspice (as needed). Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and season with Sea Salt (to taste), and Ground Black Pepper (to taste).
step 5 In a large bowl, combine the Quinoa (1 1/2 cups), sautéed Onions and Kale, Fresh Parsley (1 handful), Currants (1 Tbsp), Pecans (4 Tbsp), Simply Organic Cinnamon, Ground (as needed), and Ground Allspice (as needed). Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and season with Sea Salt (to taste), and Ground Black Pepper (to taste).
step 6
Once squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. You may have a little leftover, so have a spoon ready to enjoy it!
step 7
Serve immediately while it's still warm. Enjoy!
step 7 Serve immediately while it's still warm. Enjoy!
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Tags
Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Side Dish
Vegetables
Thanksgiving
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