Quinoa Stuffed Acorn Squash

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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
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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)

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.
4.50 from 62 votes
Print Pin Rate
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


  • 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


  • 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!


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.


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
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4.50 from 62 votes (57 ratings without comment)

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    1. Hi, Becky! Thank you for visiting. Yes! This can be prepared ahead of time by doing everything except that last ten minutes of cook time. It can be kept in the refrigerator in this state for around 48 hours or can also be stored in the freezer for a few months beforehand.

  1. 5 stars
    I really love acorn squash so this was such a great way to turn it into a main dish! So yummy!

  2. 5 stars
    Wow this was amazing! The apricot addition added a nice subtle sweet and tangy flavor. So excited to try y th is recipe again!

  3. 5 stars
    I love quinoa and it made a scrumptious stuffing for acorn squash! The aromatics, herbs and spices paired with the dried apricots really took this to a wonderfully unexpected flavor profile. And I was so pleased to have the protein and heartiness of the chickpeas. We loved it! Thanks for sharing the recipe.

  4. 5 stars
    This was wonderful! So many flavors and textures in one dish. I love that you added apricot here. That sweetness was just lovely. Thanks for the recipe!