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Sunday, February 26th, 2012

Stuffed Acorn Squash Recipe

Sunday, February 26th, 2012

Acorn Squash with Quinoa and Greens

I’m having such a wonderful time here in Iowa. I just love midwest people, so kind and down to earth. Even though I’m not from here, it always feels like coming home to me ūüôā

I made this dish right before I left Austin and it was absolutely divine! It would be super yummy and soul warming on a cold day!

I had this lovely little¬†acorn¬†squash on my counter for probably 3 months. I just didn’t know what to do with it! I decided to wing it and make a stuffed squash that would be clean yet hearty. I’m glad I did because it was AMAAAAZING!

You’ll need:

  • 1 acorn squash
  • 1/2 cup red or white quinoa – I used red
  • mixed greens – I used kale and broccoli greens from the farmer’s market
  • 1-2 Tbs Lemon Vinaigrette
  • sea salt to taste
  • fresh cracked pepper to taste
  • cojita cheese or any cheese you like, feta would be really lovely too.

Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds.

Then lay your squash face down on a baking sheet lined with foil. Place on the middle oven rack and bake for 20-30 mins or until soft. The time will vary depending on the size of your squash.

While your squash is cooking you can prepare the stuffing. Quinoa cooks just like rice so if you have a rice cooker you may use that or you can use a medium size pot with lid. I used a 2 quart pot with lid.

Add 1 1/2 cups water, 1/2 cup quinoa, and a little sea salt to your pot. Bring water to a boil, cover with a tight fitting lid, and turn the heat down to med-high. Cook for 15 minutes or until all the water has been absorbed into the grains. Remove your pot from heat and allow to sit five minutes with the lid on.

Next, add your greens, vinaigrette, salt and pepper to taste. Put it right in the pot and stir with a wooden spoon to mix well; the heat from the cooked quinoa will wilt the greens nicely.

Remove cooked squash from the oven and scoop the quinoa and greens right into the shells. Top with cheese and serve!

Mmmm, I’ll have to make this again very soon!! So delicious, very easy, and really, really good!!

If you can’t find quinoa in your local area, you can purchase through¬† ‚Äď use my discount code¬†WAG472 to get $5 OFF your first order + free shipping on orders of $20 or more!!

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13 Responses to “Stuffed Acorn Squash Recipe”

  1. Anonymous February 26, 2012 at 10:49 am #

    Looks AMAZING. I love quinoa! I had no idea there was red quinoa! My family makes a really great quinoa chocolate cake. If you’ve never had one, check it out. They are amazing!

  2. Anonymous February 26, 2012 at 12:42 pm #

    I can’t wait to try this!

  3. Kibby February 27, 2012 at 9:30 am #

    Linda, this is synchronicity! I too, have had an acorn squash sitting on my counter for 3 months! I was looking at it last night saying “I’ve got to do something with you tomorrow!” I open emails this morning and here is your article about what to do with an acorn squash. I LOVE YA! ūüôā Making this tonight.

    So glad you are having a blast in Iowa! XOXO

  4. Jada February 27, 2012 at 10:59 am #

    I love all of your smoothie recipes, but I absolutely cannot stand banana. Whenever I make them I can’t get past the banana taste. Is there another fruit that could be a good alternative?

  5. Anonymous February 27, 2012 at 1:39 pm #

    yumyumy, thanks for sharing!

  6. yadsia@shopcookmake February 27, 2012 at 2:34 pm #

    I recently started experimenting with squash. This is a nice recipe to try.

  7. LizAshlee February 29, 2012 at 6:45 am #

    This dish looks so simple and divine…perfectly satisfying!

  8. Anonymous March 1, 2012 at 5:45 pm #

    What are broccoli greens? Are they the leaves on Chinese broccoli?

    • Linda March 2, 2012 at 9:34 am #

      I think they are just the baby leaves on the actual broccoli plant. They sell them at the local farmer’s mkt. They taste a like a cross between collard greens and cabbage…

  9. Kibby March 2, 2012 at 6:38 pm #

    I made this tonight – it was DELICIOUS! I had swiss chard and spinach for the greens and some goat/sheep feta instead. Wonderful! It was so filling, I couldn’t eat it all. Yea, more for tomorrow for lunch. Thanks for the recipe. Keep them coming! XOXO

  10. Linda March 2, 2012 at 6:40 pm #

    so glad you liked it!! xo

  11. Terry March 10, 2012 at 8:25 pm #

    Made these tonight finally!! Absolutely delicious – used Newman’s Honey Lime dressing instead of the lemon (ran out of time) and baby kale – will definitely make this one again and again! Thank you for sharing this recipe!

    • Linda March 11, 2012 at 11:46 am #

      yay, Terry, so glad you liked it!!