Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash


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Ditch boring serving bowls and enjoy a walnut and quinoa dish stuffed baked acorn squash! This vegetarian recipe is packed with flavor and the drizzle of honey is a sweet finishing touch.

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Time needed

5 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 2 acorn squash (1 pound each)
  • ½ cup quinoa
  • ½ cup raw almonds
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 diced onion
  • 3 minced cloves garlic
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 tablespoon lemon juice
  • ½ cup chopped parsley leaves
  • 2 tablespoons chopped mint

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Cut the squash in half lengthwise and scoop out the squash seeds to begin. Brush the insides of the squash with ½ teaspoon of honey and place the squash cut side down onto a baking sheet already sprayed with cooking spray. Bake for 40 minutes at 375. While the squash is baking, cook the quinoa in a cup of water in a saucepan. Bring the pot to a boil, lower the heat and cover the pot. Cook for 15 minutes. Toast the almonds over medium-high heat for 5 minutes, stirring frequently. When the nuts cool down, chop them.
Next, heat the oil over medium high heat in the skillet and add the onion, cooking for 3 minutes. Add the garlic and stir in the spices after 30 seconds. Remove the skillet from heat and add the lemon juice. Stir the onion into the quinoa and then stir in the almonds, parsley, and mint. Season the quinoa with salt and pepper. Fill each half of squash with a quarter of the quinoa mixture. Drizzle with remaining honey and serve while warm.

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