Stuffed Acorn Squash with Quinoa

Stuffed Acorn Squash with Quinoa
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 184.4
  • Total Fat: 4.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 279.0 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Stuffed Acorn Squash with Quinoa calories by ingredient

Number of Servings: 8


    3 Acorn Squash or 1 Butternut Squash
    1c Quinoa (1/2c Red & 1/2c Plain)
    1T Olive Oil
    2c 99% Fat Free Chicken broth or water
    Med. Vadalia/Sweet Onion, diced
    3 Stalks Celery, diced
    3Lg. Carrots, diced
    1c Kale (Chopped up)
    1c Cabbage (Chopped up)
    1" piece Fresh Ginger, grated
    3-4 Cloves Garlic, crushed & diced small
    1/4c Roasted Pine Nuts

    Can also add 1/4c raisins or cranberries


Cut the acorn squashes in half vertically and remove seeds.
Pre-heat oven to 375f, in a small casserole dish, pour 1" water in base, add the squash cut side down, pierce skin, cook in oven for 45 mins until tender.
Meanwhile cook the quinoa according to the directions on the bag or box (1cup uncooked quinoa = 2 cups liquid), use broth in the place of water. Let cool. In a pan, heat the olive oil, and cook the carrot, celery, and onion until carrots are done (yet firm), add the garlic, ginger, kale, and Cabbage, cook until the cabbage is cooked through. Season with a little salt and pepper. When squash is tender, carefully take out of baking dish, stuff with quinoa mixture, top with pine nuts. Pop back in oven for 15mins or until heated through.

Serving Size: 6-8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user TJOHNSON333.