Quinoa Stuffed Roasted Acorn Squash Recipe – A Healthy, Fall Meal (2024)

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I’ve created a new favorite fall recipe! This quinoa stuffed roasted acorn squash recipe is so delicious and super easy to make. Although it takes 40 minutes to roast the squash, the prep time for this yummy dish is short.

Why I Love Acorn Squash

Acorn squash provides a lot of nutrition in a delicious package. We all need more magnesium and potassium in our diet and acorn squash is a great source of both. In addition, acorn squash contains lots of vitamins A and B6.

Acorn squash tastes similar to pumpkin or butternut squash but is slightly sweeter and a little nuttier. Its mild flavor pleases palates of all ages, so my kiddos eat it without complaint.

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How to Choose An Acorn Squash

The texture of acorn squash is stringier than butternut, but it is still easy to eat. The stringiness isn’t apparent when you eat it.To avoid an acorn squash that is too stringy, chose one with dull skin.

The acorn squash should have some orange color to the skin, but too much orange indicates that the squash is overripe. Over-ripeness can cause stringiness.

Acorn squash that is shiny was probably picked before it was ripe and won’t be as flavorful.

How to Prepare An Acorn Squash

How you prepare an acorn squash depends on the recipe you’re using. Acorn squash can be served in roasted halves like in the recipe I’m sharing today. Acorn squash can be cubed, sliced into wedges or rounds, or mashed for soup or a potato alternative.

No matter the recipe always start by rinsing and drying the acorn squash. Next, carefully cut the acorn squash in half and scoop out the seeds. (You can save them for roasting later if you want.)

If you’re roasting the acorn squash in halves, wedges, or rounds it’s nice to have a large baking sheet and a silicone pan liner for even roasting and easy clean up.

I use these:

Click image for more information.

I hope your family enjoys this roasted acorn squash dish as much as mine does!

Quinoa-Stuffed Roasted Acorn Squash Recipe

See below for a printable version of this recipe.

Ingredients
4 acorn squashes
1 1/2 cups of sprouted quinoa
3 cups of water
1/2 cup of butter (softened)
3 TBS of maple syrup
2 tsp ground cinnamon (divided)
2 tsp salt (divided)

Instructions:
For the Roasted Acorn Squash:
Preheat oven to 400 degrees F.
Cut each squash in half lengthwise and place on a large baking sheet, flesh side up.
Spread softened butter over the flesh side of the squash.
Drizzle the maple syrup over the squash halves.
Sprinkle with 1 tsp of salt.
Sprinkle with 1 tsp of ground cinnamon.
Cook for 40 minutes, or until soft

For the quinoa:
Rinse the quinoa.
Place the quinoa, 1 tsp salt and water in a pot.
Stir together.
Heat over high heat until the water comes to a boil.
Reduce heat to very low and put a lid on the pot.
Cook, without stirring or removing the lid, for 15 minutes.
When the quinoa is done, stir in remaining 1 tsp of ground cinnamon.

To complete the dish:
Spoon the quinoa into the squash halves and serve.

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