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5 from 1 vote

Quinoa Stuffed Acorn Squash

A healthy vegetarian dish for winter
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2 servings
Author: Gaby


  • 1 acorn squash
  • 1 tbsp butter
  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • 1 small yellow onion chopped
  • 6 scallions sliced on a bias
  • 2 cloves garlic chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup shredded hard goat cheese
  • 1 tbsp fresh lemon juice


  • Preheat oven to 400 degrees F.
  • Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 2 pieces on a baking sheet. Divide the butter in half and place each pad of butter in the center of the squash. Season with salt and pepper. Add 1 cup of water to the bottom of the baking dish so the bottom of the squash doesn't burn. Place the squash in the oven and let it roast for 60 - 70 minutes.
  • Remove squash from the oven once the insides of the squash is fork tender.
  • In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add the garlic and saute for 1 minute more. Add the scallions and stir until just together. Remove skillet from heat.
  • Season the onion mixture with salt and pepper. Add the cooked quinoa, shredded Parmesan cheese and lemon juice. Toss together and adjust seasoning as needed.
  • Place half of the quinoa mixture in each of the squash cavities. Sprinkle the shredded hard goat cheese on top. Place the squash back into the oven for about 5 minutes, just until the goat cheese cheese slightly melts.
  • Remove from oven and serve immediately.


Serving: 2g