Veggie Quinoa Stuffed Acorn Squash

Photo Credit: Rudi Riet

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  • 1 large acorn squash
  • 1 large acorn squash
  • 1 cup cooked quinoa
  • 1 cup frozen peas & carrots
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons diced yellow onion
  • 1/4 cup vegetable broth
  • 1 / 2  teaspoon sea salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons grated parmesan cheese (optional)
  • 1/2 cup frozen corn
  • 1 small red bell pepper, diced

Veggie Quinoa Stuffed Acorn Squash

1. Preheat the oven to 375°.  Lightly grease a shallow baking dish and set aside. Cut the squash in half cross-wise and remove the seeds. Brush the squash with the olive oil, sprinkle with salt & pepper, and place cut-side down in the baking dish. Bake for about 35 minutes, until tender.
2. While the squash is baking, heat the remaining 2 tablespoons of olive oil in a medium skillet. Add the garlic and onion, and saute for about 1-2 minutes, until they become fragrant and the onion becomes slightly translucent. Add the diced pepper and cook for about 1 minute, then add the rest of the veggies. Cook for another minute or so, just enough to start thawing out the frozen veggies.  Add the quinoa and the broth and mix together until well combined.
3. When the squash is finished baking, remove from oven and carefully turn the squash halves over. Stuff with a generous amount of the quinoa & vegetable mixture, sprinkle with a bit of parmesan cheese, and return to the oven for about 5 minutes.  Remove from heat.

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