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acorn squash boats recipe
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4.43 from 49 votes

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.
Prep Time5 mins
Cook Time35 mins
Course: Entrées, Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 391kcal
Author: Kristen Wood


  • Quinoa
  • Apricots
  • Chickpeas
  • The Vegetarian Family Cookbook


  • 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".
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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