Quinoa-Stuffed Acorn Squash

Yes, I am clearly on a squash kick. I love how local and available winter squash is these days. It’s so fresh and tasty! This recipe is no exception, super easy and very versatile. I got the idea from this Google-search result. Enjoy!



1 acorn squash, halved lengthwise and seeded

1 T butter

1 c quinoa

2 c water or vegetable broth (to cook quinoa)

1 T olive oil (for sautéing)

1/2 onion, finely chopped

4 cloves garlic, minced

1/2 c mushrooms, chopped

2 carrots, chopped

2 stalks celery, chopped

1 T parsley, chopped

1 T fresh lemon juice

1/2 c crumbled feta cheese

salt & pepper to taste

1. Preheat oven to 375 degrees F.

2. Place squash cut-side up on a baking sheet and place 1/2 T butter into each half. Sprinkle with salt and paper and bake for 45 minutes, or until tender.

3. Meanwhile, cook quinoa with water or vegetable broth according to directions.

4. Use olive oil to sauté onion, garlic, mushrooms, carrots and celery about 10 minutes until slightly brown.

5. Add sautéed vegetables to quinoa and season with parsley, lemon juice and salt and pepper, to taste.

6. Once squash halves have cooled, spoon quinoa mixture into each half. There will be leftovers. Top with feta, serve warm.

The squash I used was on a small side, it still took 45 minutes to cook, but I served more of the “stuffing” on the side (there are still leftovers). You can sub all kinds of cool stuff as well. If you follow the link to the recipe I emulated, they used a couple different items, and the recipe they revised also has different ingredients. Be creative, use what you have in the house! And let me know how it goes.