Baked Quinoa-Stuffed Acorn Squash

This is my first time making acorn squash and it was sooo delicious and flavourful. A perfect festive meal for Thanksgiving or Christmas or when it’s a cozy chilly night. Just be careful when you’re cutting the squash in half. I found it a bit tricky so just go slow so you don’t accidentally hurt yourself.

Baked Quinoa-Stuffed Acorn Squash
  • 1 acorn squash, halved and seeded*
  • 1 tsp extra virgin olive oil
  • 1 green onion/scallion, chopped
  • ¼ of a green + red bell pepper, finely chopped
  • 1 garlic clove, minced
  • ½ tsp ground cumin
  • ¼ tsp ground ginger or ½ tsp fresh minced ginger
  • ⅓ cup cooked quinoa (if you can find red quinoa, it'll make the finished dish more festive and vibrant)
  • optional: vegetable stock (for cooking the quinoa - you can just use water if you don't have any stock)
  • ½ cup cooked chickpeas
  • 1 tbsp lemon juice
  • pinch of sea salt
  • for drizzling/sprinkling on top after baking: pure maple syrup, raisins/dried cranberries and pinenuts
*You can save the squash seeds and clean them off, season them with garlic powder, cayenne, sea salt, onion powder, honey, a bit of olive oil...etc and then place them on a baking sheet with some parchment paper and bake them at 400F for around 10 minutes or until crunchy. It makes for a healthy snack.
  1. Preheat oven to 400F
  2. Place parchment paper on a baking sheet. Lightly coat it with some extra virgin olive oil. Place the two acorn halves flat-side down on the sheet. Bake for 40 minutes or until tender.
  3. While the acorn squash is baking, you can prepare the quinoa mixture. Cook the quinoa (cook in low-sodium vegetable stock for more flavor).
  4. Heat a non-stick skillet with 1 tsp of olive oil over medium-low heat and add in the green onion, green and red pepper, garlic, ginger and cumin and cooking for a couple of minutes. Stir occasionally do that everything gets cooked evenly.
  5. Add in the cooked quinoa, chickpeas and lemon juice and cook for a few more minutes, stirring occasionally. Remove from heat and set aside.
  6. Once the squash has finished baking, carefully flip them over and place on a large plate. Scoop the quinoa mixture into each half of the squash and drizzle with maple syrup and sprinkle raisins/dried cranberries and pinenuts on top.

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