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


Recipe Summary

20 mins
50 mins
1 hr 10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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

741 calories; protein 17.5g; carbohydrates 128.2g; fat 22.3g; sodium 101.4mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I altered the ingredients to make this a vegan meal but stuck to basic idea. I used vegan mozzarella cheese in place of ricotta and used about 1 cup. I used quinoa in place of rice because it has more moisture. I omitted half and half. it came out great and is very flavorful. It also presents nice and impresses company. Read More
Rating: 5 stars
This is delicious! I make it all the time now but don't bother to restuff the shells just put it in a bowl! Read More