Squash season is in full swing and we love experimenting with different varieties and adding them to our weekly rotation. Turn acorn squash into an edible bowl with this nutrient-packed recipe that’s vegetarian-friendly and perfect for when you’re craving a comforting meal. Prep the filling ahead of time for easy assembly.

Quinoa Stuffed Acorn Squash

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Tags
    • Recipe CategoryVegetarian
Servings 4 Prep Time 10minutes
Cook Time 60minutes
Servings 4 Prep Time 10minutes
Cook Time 60minutes
Squash season is in full swing and we love experimenting with different varieties and adding them to our weekly rotation. Turn acorn squash into an edible bowl with this nutrient-packed recipe that's vegetarian-friendly and perfect for when you're craving a comforting meal. Prep the filling ahead of time for easy assembly.
Ingredients
  • 2 acorn squash
  • 1 pear, peeled, diced
  • 1 persimmon, diced (if available) 
  • 1/2 RealSweet® sweet onion, diced
  • 2 stalks celery, diced 
  • 1 Tbsp. maple syrup
  • 2 tsp lemon juice
  • 2 cups cooked quinoa
  • 1/2 cup shredded gouda cheese
  • salt & pepper to taste
Directions
  1. Slice acorn squash and scoop out seeds and pulp. 
  2. Brush squash with olive oil and season with salt and pepper.
  3. Bake on baking sheet on 400 for 30 - 40 minutes or until you can puncture with a fork.
  4. While squash is baking, combine diced pear, celery and onion with olive oil and in sauce pan and sautee until celery is translucent - 10 minutes
  5. Add cooked quinoa, lemon juice and maple syrup to sauce pan and stir for 2-3 minutes.
  6. Scoop mixture into baked acorn squash.
  7. Add grated Gouda to top and bake for 7-10 minutes longer on 400
Nutritional Value
Calories 164 Fat 7g Protein 7g Carbohydrates 20g Fiber 2g Sodium 143mg Cholesterol 14mg Sugar 1g Calcium 60% DV Iron 5% DV
Tags
    • Recipe CategoryVegetarian
Servings 4 Prep Time 10minutes
Cook Time 60minutes
Servings 4 Prep Time 10minutes
Cook Time 60minutes
Squash season is in full swing and we love experimenting with different varieties and adding them to our weekly rotation. Turn acorn squash into an edible bowl with this nutrient-packed recipe that's vegetarian-friendly and perfect for when you're craving a comforting meal. Prep the filling ahead of time for easy assembly.
Ingredients
  • 2 acorn squash
  • 1 pear, peeled, diced
  • 1 persimmon, diced (if available) 
  • 1/2 RealSweet® sweet onion, diced
  • 2 stalks celery, diced 
  • 1 Tbsp. maple syrup
  • 2 tsp lemon juice
  • 2 cups cooked quinoa
  • 1/2 cup shredded gouda cheese
  • salt & pepper to taste
Directions
  1. Slice acorn squash and scoop out seeds and pulp. 
  2. Brush squash with olive oil and season with salt and pepper.
  3. Bake on baking sheet on 400 for 30 - 40 minutes or until you can puncture with a fork.
  4. While squash is baking, combine diced pear, celery and onion with olive oil and in sauce pan and sautee until celery is translucent - 10 minutes
  5. Add cooked quinoa, lemon juice and maple syrup to sauce pan and stir for 2-3 minutes.
  6. Scoop mixture into baked acorn squash.
  7. Add grated Gouda to top and bake for 7-10 minutes longer on 400
Nutritional Value
Calories 164 Fat 7g Protein 7g Carbohydrates 20g Fiber 2g Sodium 143mg Cholesterol 14mg Sugar 1g Calcium 60% DV Iron 5% DV

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