Stuffed Acorn Squash

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Stuffed Acorn Squash

Festive, warm, and colorful, this sweet and savory Stuffed Acorn Squash recipe is easy to make, filling, and is perfect for the upcoming holiday months and cooler season.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegetarian

Keyword: stuffed acorn squash recipe, stuffed squash recipes, vegetarian stuffed acorn squash

Servings:

Calories: 328kcal

Author: Kristina Tipps

Equipment

Ingredients

2 medium acorn squash
2 tablespoon extra virgin olive oil
½ cup dry quinoa plus 1 cup water
1 small onion diced
3 cloves garlic minced
½ cup pepitas
½ cup dried cranberries

Instructions

Preheat the oven to 400℉. Using a large, sharp knife, cut both acorn squash in half from stem to bottom. Remove the seeds.
Using a basting brush, lightly spread half of the olive oil over the cut side of the squash. Place cut side down on a baking sheet and bake for about 30 minutes, or until you can easily stick a toothpick through the top of the squash.
While the squash is baking, bring one cup of water and the quinoa to a boil over high heat. Cover and simmer until all water has absorbed.
In a small frying pan, heat the remaining olive oil over medium heat and saute the onion and garlic until translucent. Remove from the heat and add the pepitas to the hot pan. Let rest for 5 minutes.
Combine the cooked quinoa, onion, garlic, pepitas, and cranberries. Mix well.
Fill the cooked squash with the quinoa mixture. Top with a sprinkle of parmesan cheese and green onions or other herbs such as parsley or oregano.

Notes

Storing: Let the stuffed squash cool completely, then wrap tightly in plastic wrap or foil. Store in the fridge for up to 4 days.

Freezing: Let the stuffed squash cool completely. Then wrap tightly in plastic wrap or foil and put in a freezer safe storage container or bag. When ready to enjoy, thaw overnight in the fridge. Reheat at 350 degrees Fahrenheit for 20-25 minutes.

Nutrition