Quinoa-Stuffed Acorn Squash


Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
2 servings


  • 1 large acorn squash, halved and seeded

  • 1 ½ cups water

  • 1 cup quinoa

  • ¼ cup chopped prunes

  • ¼ cup chopped raisins

  • ¼ cup chopped dried apricots

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1 tablespoon olive oil, or to taste

  • salt to taste

  • ¼ cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.

  2. Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.

  3. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.

  4. Drizzle olive oil over quinoa mixture and add salt; mix well.

  5. Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Cook's Note:

Substitute walnuts for the pecans if desired.

Nutrition Facts (per serving)

741 Calories
22g Fat
128g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 741
% Daily Value *
Total Fat 22g 29%
Saturated Fat 3g 13%
Sodium 101mg 4%
Total Carbohydrate 128g 47%
Dietary Fiber 15g 55%
Total Sugars 37g
Protein 18g
Vitamin C 35mg 175%
Calcium 187mg 14%
Iron 8mg 43%
Potassium 2089mg 44%

* 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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