Added pomegranate seeds on top
Quinoa-Stuffed Acorn Squash
A vibrant twist on stuffed squash, this dish transforms halved acorn squash into a flavorful vessel filled with nutty quinoa, dried fruit, veggies, and warming spices. It’s satisfying, seasonal, and naturally gluten-free—perfect as a show-stopping side or meatless main.
Ingredients
Ingredients
- 2 acorn squash
- 1 apple
- 2 stalks celery
- 1/2 cup dried cranberries
- 1 sage
- 1 small onion
- 1 tbsp maple syrup
- 2/3 cup quinoa
- to taste salt & freshly ground black pepper
- to taste salt and pepper
- 3 tbsp olive oil
- 1/2 cup nuts
- 1 1/3 cup vegetable broth or water
- feta
- lemon juice
- garlic
Instructions
- Roast squash halves
- Cook quinoa
- Sauté onions apples celery salt pepper garlic
- Add all remaining mix ins to sauté pan
- Take squash out, stuff with quinoa mix, add feta on top
- Bake for ~10 mins (broil at end to make top crispy)
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