Quinoa Stuffed Acorn Squash
Updated Feb 15, 2021, Published Oct 09, 2013
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Quinoa Stuffed Acorn Squash
Ingredients
- 1 medium to large acorn squash
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 1¼ cups gluten-free vegetable broth
- 2/3 cup quinoa
- 3 to 4 shiitake mushrooms, cleaned, stems removed, and chopped
- 4 cherry tomatoes, halved
- ½ cup peas
- 1 medium carrot, chopped
- ¼ white onion, diced
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400ºF.
- Cut squash in half lengthwise and scrape out the seeds and strings.
- Rub olive oil on exterior and interior of squash.
- Season with salt and pepper lightly.
- Place on a baking sheet, cut side up, and bake for 60 minutes or until lightly brown and easily pierced with a fork.
- Combine the vegetable broth, quinoa, ½ teaspoon salt, and ¼ teaspoon pepper in a pot and bring to a boil.
- Stir in the remaining ingredients and bring back to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for 16-18 minutes or until all the broth is absorbed into the quinoa.
- When squash and pilaf are finished, stuff squash with pilaf and return to the oven. Broil for 3 minutes or until the top is lightly browned.
Nutrition
Calories: 360kcalCarbohydrates: 72gProtein: 12gFat: 3gSodium: 624mgPotassium: 1347mgFiber: 10gSugar: 6gVitamin A: 6640IUVitamin C: 49.7mgCalcium: 122mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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