Quinoa Stuffed Acorn Squash is a cozy, nutrient-packed dish that feels like autumn on a plate. The tender, caramelized squash cradles a hearty filling of fluffy quinoa, toasted nuts, and sweet dried cranberries. Each bite offers a delightful mix of creamy, crunchy, and chewy textures, perfectly balanced with warm spices like cinnamon and nutmeg. Ready in just under an hour, it’s a wholesome meal that’s as satisfying as it is beautiful.
This recipe is a celebration of seasonal flavors, blending earthy squash with the nutty richness of quinoa. A hint of maple syrup adds a subtle sweetness, while fresh herbs bring a bright, aromatic finish. Whether you’re serving it as a main or side, it’s a dish that’s sure to impress with its vibrant colors and comforting taste. Perfect for weeknights or special gatherings, it’s a recipe you’ll want to make again and again.
What You’ll Need?
- 1 small acorn squash, cut in half, seeds scooped out
- 1-2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ¼ cup finely chopped red onion
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ cup chopped uncooked kale (or greens of your choice)
- Splash of balsamic vinegar
- 1 cup cooked quinoa
- Drizzle of honey (optional, but enhances sweetness)
- ¼ cup chopped scallions
- ¼ cup crumbled feta cheese (optional)
- ¼ cup dried currants
- ½ cup cilantro, chopped
- A few pinches of red pepper flakes
- ¼ cup toasted pumpkin seeds
How to Make It
- Preheat the oven to 425°F. Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place them cut side down on a baking sheet and roast for 25 minutes.
- Flip the squash cut side up and roast for another 10-20 minutes, or until the flesh is tender and the edges are golden brown. For extra browning, turn on the broiler for the last 2 minutes.
- While the squash roasts, heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, salt, and pepper, and cook for 2-3 minutes, until translucent.
- Add the garlic, cumin, and cinnamon, and cook for 1 minute, stirring constantly to avoid burning.
- Mix in the kale and cook for 2-3 minutes, until wilted. Turn off the heat and add a splash of balsamic vinegar, the cooked quinoa, and a drizzle of honey. Toss to combine.
- Stir in the scallions, feta (if using), currants, cilantro, and a pinch of red pepper flakes. Taste and adjust seasonings as needed.
- Scoop the quinoa mixture into the roasted squash halves. Top with toasted pumpkin seeds, additional feta (if desired), and a drizzle of olive oil and honey.
- Serve warm and enjoy!
Serving Suggestions to Elevate Your Dish
Pair your Quinoa Stuffed Acorn Squash with a simple side salad dressed with lemon vinaigrette for a light, refreshing complement. For a heartier meal, serve alongside roasted chicken or grilled tofu. A dollop of Greek yogurt or a sprinkle of toasted nuts can add extra texture and flavor.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed squash in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. For a quicker option, microwave on medium power for 1-2 minutes, but be mindful the texture may soften slightly.
Recipe Variations to Try
Swap out the quinoa for cooked farro or brown rice for a different grain base. Substitute kale with spinach or Swiss chard, and replace currants with dried cranberries or chopped apricots for a twist. For a vegan version, omit the feta or use a plant-based alternative.
Time-Saving Tips for Busy Cooks
Cook the quinoa ahead of time and store it in the fridge to cut down on prep. Use pre-chopped kale or greens to save time. If you’re short on oven space, roast the squash in advance and reheat it briefly before stuffing.
Equipment Guidance for Perfect Results
A sharp chef’s knife is essential for cutting the acorn squash cleanly. Use a sturdy baking sheet lined with parchment paper for easy cleanup. A large skillet with a lid is ideal for sautéing the filling ingredients evenly.
Quinoa Stuffed Acorn Squash
Ingredients
- 1 small acorn squash, cut in half, seeds scooped out
- 1-2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ¼ cup finely chopped red onion
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ cup chopped uncooked kale (or greens of your choice)
- Splash of balsamic vinegar
- 1 cup cooked quinoa
- Drizzle of honey (optional, but I find it enhances the squash’s sweetness)
- ¼ cup chopped scallions
- ¼ cup crumbled feta cheese (optional)
- ¼ cup dried currants
- ½ cup cilantro, chopped
- A few pinches red pepper flakes
- ¼ cup toasted pumpkin seeds
Instructions
- Preheat the oven to 425 degrees. Drizzle the acorn squash halves with olive oil, salt & pepper. Place cut side down and roast for approximately 25 minutes. Flip them over and cook cut side up for approximately 10-20 more minutes, or until the flesh is tender and the outer edges are golden brown. I turned on my broiler during the last couple of minutes to get a nice golden edge.
- Meanwhile, in a large skillet, heat a few tablespoons of olive oil. Add the chopped onion and a bit of salt and pepper and cook for a few minutes, until it starts to become translucent. Add the garlic, cumin & cinnamon and cook, stirring, until fragrant but not burning. Mix in the kale and cook for a few minutes, until the kale is wilted. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss.
- Next, mix in scallions, feta, if using, currants, cilantro, and a pinch of red pepper flakes. Taste and adjust seasonings. Scoop the filling into the cooked acorn squash, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and more honey.