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    Home » Recipes » Entrées

    Quinoa Stuffed Acorn Squash

    Published: Dec 15, 2020 · Modified: May 24, 2022 by Kristen Wood - This post may contain affiliate links.

    Skip to Recipe Pin Recipe

    Super flavorful and aromatic Stuffed Acorn Squash Boats filled with quinoa, chickpeas, apricots and the perfect blend of spices for one easy, healthy and delicious meal. From my cookbook: The Vegetarian Family Cookbook.

    stuffed acorn squash recipe in cast iron skillet
    Jump to:
    • Why You'll Love This Recipe
    • Frequently Asked Questions
    • More Squash Recipes You Will Love
    • đŸ“– Recipe

    Acorn squash is highly underrated! It is easy to cook, super nutritious, flavorful and can be enjoyed a variety of ways (have you ever tried smoked acorn squash?).

    This Quinoa Stuffed Acorn Squash from my cookbook The Vegetarian Family Cookbook, is one of my favorite ways to enjoy it! It is filled with rich, complex flavors that are salty, sweet and everything in between.

    Why You'll Love This Recipe

    • Easy to make.
    • Filled with rich and complex flavors.
    • Nutritious and filling.
    • Great as an entree or side dish.

    Frequently Asked Questions

    Can I use a different kind of squash?

    Yes! Butternut or delicata squash work beautifully here without any further changes to the recipe needed.

    Can I omit the cheese due to dietary concerns?

    Yes. This dish is just as tasty without cheese or with a plant-based cheese.

    quinoa stuffed acorn squash on green plates

    More Squash Recipes You Will Love

    Instant Pot Vegan Acorn Squash Chili (+ Stovetop Instructions)

    Vegan Instant Pot Butternut Squash Curry (+ Stovetop Instructions)

    Cheesy Butternut Squash Casserole (Gluten-Free, Vegan Option)

    đŸ“– Recipe

    acorn squash boats recipe

    Quinoa Stuffed Acorn Squash

    Super flavorful and aromatic Stuffed Acorn Squash Boats filled with quinoa, chickpeas, apricots and the perfect blend of spices for one easy, healthy and delicious meal. From "The Vegetarian Family Cookbook" by Kristen Wood.
    4.45 from 54 votes
    Print Pin Rate SaveSaved!
    Course: Entrées, Main Course, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Servings: 4
    Author: Kristen Wood

    Ingredients

    • 2 acorn squashes halved, and seeds scooped out with a spoon
    • 2 tablespoons olive oil
    • 1 teaspoon sea salt divided
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup quinoa uncooked and rinsed
    • 1 cup water
    • 1 15-ounce can chickpeas rinsed and drained
    • 1 cup shredded mozzarella cheese plus more for topping
    • 1/2 cup dried apricots chopped
    • 1/2 red onion chopped
    • 1/4 cup fresh parsley chopped
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon sea salt
    • 2 garlic cloves minced
    • 1 tablespoon honey
    • 1/4 cup panko bread crumbs gluten-free, if necessary
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    Instructions

    • Preheat the oven to 425°F.
    • Brush the 4 acorn squash halves with the olive oil and sprinkle with 1/2 teaspoon of salt and the pepper. Place cut-side down on a baking sheet.
    • Roast for 20 minutes or until fork-tender.
    • Meanwhile, in a small saucepan over high heat, combine the quinoa, water, and remaining 1/2 teaspoon of salt. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes or until the water has been absorbed.
    • In a large mixing bowl, combine the chickpeas, mozzarella, apricots, onion, parsley, lemon juice, oregano, smoked paprika, remaining 1/2 teaspoon salt, garlic, and honey. Stir well. Fold in the cooked quinoa.
    • Flip the acorn squash halves cut-side up using tongs. Generously fill each half with the quinoa mixture, packing it down and shaping it with a spoon. Sprinkle each squash half with panko bread crumbs. Return to the oven for 10 minutes or until the cheese has melted and the bread crumbs are beginning to brown.
    • Serve and enjoy!

    Notes

    Grab this delicious recipe and more in my cookbook "The Vegetarian Family Cookbook".
    Check out our November Produce Guide!
    You might also like: 23 Amazing Side Dishes for Stuffed Peppers.

    Nutrition

    Serving: 1squash half | Calories: 391kcal | Carbohydrates: 56g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1091mg | Potassium: 1118mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2005IU | Vitamin C: 30mg | Calcium: 253mg | Iron: 4mg

    Recommended Products

    Quinoa
    Apricots
    Chickpeas
    The Vegetarian Family Cookbook
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

    More Gluten Free Vegetarian Main Dishes

    • Pineapple Rice
    • Vegan White Chickpea Chili
    • Rasta Pasta
    • How to Make Vegan Hot Tamales
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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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