It’s beginning to look a lot like fall! And that means it is time to make cozy comfort foods like Quinoa Stuffed Acorn Squash, foods with cinnamon and nutmeg, pumpkin lattes, pumpkin pies, and really any roasted squash. My husband I both agree that fall is our favorite time of year as it feels calm. Sounds of rustling leaves and a fresh breeze passing through the air gives this season its peaceful presence. And after a busy summer, I am ready for the calm.
My son and I visited an organic farm this week to check what seasonal foods are available. And acorn squash was there. I hesitated to buy it as I have never cooked with it before. Life gets more interesting when you try new things, so we decided to bring this nutty flavorful vegetable home. We whip up an easy quinoa mixture for inside the squash, drizzled it with honey then roasted the flavors together. I wanted to add punch with a strong cheese and only had Blue Cheese but I would suggest Feta or Goat instead.
After baking your squash, cut out the seeds then drizzle with honey. After you stuff it, drizzle more honey then bake as shown (to caramelize).
- 2 acorn squash (1-1/4 to 1-1/2 lb. each)
- 2 tbsp olive oil
- 4 tbsp honey
- ½ cup chopped cashew nuts or walnuts
- 2 tbsp lemon juice
- 2 cups water
- 1 cup quinoa
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp thinly sliced green onion
- ⅓ cup Feta Cheese or Goat Cheese
- 1 cup frozen spinach
- ½ tsp dry thyme
- Preheat the oven to 400°F.
- Cover the acorn squash in olive oil. Place in a baking dish, cover with foil and bake for 30-35 minutes, until the flesh is easily pierced with a fork.
- Meanwhile, cook quinoa with water according to directions. Place nuts in a frying pan on stove top and toast for about 5 minutes, or until lightly browned.
- In another bowl mix olive oil, lemon, salt and pepper.
- When quinoa is finished add your lemon dressing, green onion, spinach, cheese, thyme and toasted nuts. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
- When squash is finished baking, let cool. Cut in half and scoop out seeds. Drizzle each half with ½ tbsp of honey. Stuff each half with quinoa mixture. Drizzle remaining ½ tbsp of honey each over each acorn. Bake 20 minutes.
This looks delicious! I'm trying it! 🙂
Am thinking about trying this – has anyone else tried it that would like to comment?
What are the two cups of water for?
For cooking the quinoa. Then add other ingredients once quinoa is cooked.
I made this today and really enjoyed it. I could – and did – eat the stuffing all on its own. I used walnuts and goat cheese from the options above. The only thing I did differently from the recipe was halving and seeding the squash before roasting; I knew I wasn't going to be patient enough to let the squash cool so I could cut and seed it. Everything turned out great!
So glad you left a comment about what you did and how much you enjoyed it! Thank you. I ate the stuffing by itself too… its addicting!
How many calories does this have?