Quinoa-Stuffed Healthy Acorn Squash Recipe

Makes 8 servings

1 – 2lb acorn squash or 2 1lb acorn squash
1 tablespoon maple syrup
½ cup quinoa (uncooked)
1/3 cup chopped almonds
1 tablespoon olive oil
1 medium onion, diced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon fresh lemon juice
1/3 cup dried cranberries
¼ cup fresh parsley, chopped
salt and pepper to taste

Heat oven to 375 F. Line a baking sheet with foil or parchment paper. Cut the squash in half down the center and clean out the seeds. Brush the inside of the squash with maple syrup and roast for 40 minutes or until tender.

While the squash is roasting, rinse quinoa in a fine meshed sieve. Heat quinoa and 1 cup of water in a small saucepan and bring to a boil. Cover and simmer until water is absorbed – about 10 minutes.

In a large saucepan, heat olive oil. Add onion and cook until softened (about 3 minutes). Add almonds to toast for about 2 minutes. Remover the pan from heat and add cook quinoa, onion, garlic, cumin, cinnamon, ginger, lemon juice, dried cranberries, and parsley. Taste and adjust the seasonings with salt and pepper.

When acorn squash is ready, stuff with quinoa mixture. Serve immediately or store separately for later consumption.

One serving is 140 calories, 4.6 g fat, 0.5 g saturated fat, 23.3 g carbohydrates, 2.5 g sugar, 3.5 g protein, 3.6 g fiber, 7 mg sodium, 4 SmartPts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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