Gingery Quinoa-Stuffed Acorn Squash


This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.

Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hrs 25 mins
2 servings


  • 1 acorn squash, halved and seeded

  • cup quinoa

  • 1 ⅓ cups water

  • 1 ½ teaspoons butter

  • salt and pepper to taste

  • 1 tablespoon extra-virgin olive oil

  • ½ large onion, chopped

  • ½ green bell pepper, chopped

  • 2 stalks celery, chopped

  • 1 apple, diced

  • 3 cloves garlic, minced

  • 1 (2 inch) piece fresh ginger, minced

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • 1 dash crushed red pepper flakes

  • ½ cup shredded mozzarella cheese


  1. Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.

  2. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.

  3. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.

  4. When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.

Nutrition Facts (per serving)

574 Calories
19g Fat
89g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 574
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 32%
Cholesterol 26mg 9%
Sodium 249mg 11%
Total Carbohydrate 89g 32%
Dietary Fiber 12g 43%
Total Sugars 23g
Protein 19g
Vitamin C 61mg 304%
Calcium 390mg 30%
Iron 5mg 28%
Potassium 1560mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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