Stuffed Acorn Squash

Makes 3-6 servings


  • 3 acorn squash
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 large Apple
  • 1 celery stalk
  • 1/2 cup raisins
  • 8 oz mushrooms diced
  • 1 onion diced
  • 3 cloves of garlic
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp cinnamon


  • Preheat oven to 425 degrees F
  • Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Now cut each squash horizontally in half. Scoop out the membranes and seeds just like you would when pumpkin carving then toss out.
  • Place the squash on a lined baking sheet, cut-side up. Brush the inside with olive oil and roast the squash for about 35-45 minutes, or until tender (test with a fork).

While the squash is baking:

  • Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20.
  • In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
  • Add the mushrooms, raisins, garlic, sage, thyme and cinnamon. Sauté about 7-9 minutes, or until mushrooms are tender.
  • Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
  • When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

My notes on this recipe:

This is such a perfect fall dinner. The flavor is amazing. The acorn squash is such a delight when stuffed with goodies. You could easily add sausage or your favorite fall ingredients- really so much you can do with this! Enjoy!

2 Comments Add yours

  1. This looks really good, a nice use of quinoa.


    1. Thanks! I hope you enjoy it.

      Liked by 1 person

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