Stuffed Acorn Squash

Stuffed Acorn Squash

  • By Cate Whittington
  • /
  • January 2018 - Vol. 4 No. 1
  • /

“Bowls” are in–rice and other grains, topped with veggies and a protein, are having their day in the culinary sun. This month’s recipe is for a squash dish formed from its own organic bowl. The large cavity of acorn squash, plentiful during the winter months, begs to be filled. I have stuffed it with apples and cinnamon for a sweet accompaniment to ham, and no doubt you have had success with other delectable fillings for this and other squash.  The recipe that follows is adapted from Rebecca Katz’s book, The Cancer-Fighting Kitchen. I like to serve this dish during the winter months as it offers a delicious way to use highly nutritious, seasonal ingredients. Pure comfort food on a cold winter night. And it is truly as easy as one, two, three.


2 acorn squash

1 Tablespoon olive oil

1 Tablespoon maple syrup

1/4  teaspoon sea salt

1/4 teaspoon ground allspice

1/4 teaspoon ginger

1/4 teaspoon ground cinnamon

Pinch of red pepper flakes



1 cup quinoa, rinsed well under cold running water

1 Tablespoon olive oil

2 shallots, finely diced

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups vegetable broth

1/4 teaspoon sea salt

2 cloves garlic, minced

1/2 cup dried cranberries or raisins

6 cups steamed and chopped Swiss chard or kale, in bite-sized pieces



Preheat oven to 350ºF and line a sheet pan with parchment paper.


Cut each squash in half and scoop out the seeds and strings. Cut pointy ends off the squash so that they will stand when filled.

Mix the olive oil, maple syrup, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl; then spread the spice mixture over the inside of the squash. Place squash, top side down, on the prepared pan and roast for about 45 minutes, until soft.


While the squash is roasting, make the filling: Heat olive oil in pan, add shallots, cumin and coriander, and sauté until soft. Stir in the quinoa, broth, and salt. Cover and bring to a boil; then reduce the heat and simmer for 15-20 minutes, until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.


While the quinoa is cooking, heat olive oil in large sauté pan over medium heat. Add garlic, red pepper flakes and cranberries/raisins. Add chard/kale and sauté until greens are tender. Remove from heat and add a squeeze of lemon juice.

Assemble the dish by spooning the quinoa mixture into the squash and topping with a scoop of greens. These are large servings and may easily be divided to use as a side dish, if desired.

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