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.

Acorn squash is highly underrated! It is easy to cook, super nutritious, flavorful and can be enjoyed a variety of ways.


acorn squashes olive oil sea salt black pepper quinoa water chickpeas mozzarella cheese dried apricots red onion parsley lemon juice dried oregano smoked paprika sea salt cloves honey panko bread crumbs

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. Sprinkle each squash half with panko bread crumbs.


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