Stuffed Acorn Squash

Vegetarian, Dinner, Lunch, Savory, Fall


2 organic acorn squash, sliced in half lengthwise, seeds scooped out

½ C quinoa, rinsed

1 C water or broth

1 Tbsp. olive oil

½ organic yellow onion, minced

4 oz. organic button mushrooms, minced

4 cloves organic garlic, minced

2-3 C organic baby spinach or other greens

1 tsp. dried thyme

1 tsp. dried rosemary powder

¼ tsp. cinnamon

¼ tsp. nutmeg

Pinch red pepper flakes

1/3 C dried cranberries

½ C Organic Valley shredded parmesan cheese

Kosher salt & fresh cracked pepper


Step 1

Preheat oven to 400.

Step 2

Brush squash with olive and season with salt and pepper.

Step 3

Place cut side down and roast for 40 minutes to 1 hour or until tender. Check at the 30 minute mark, you should be able to pierce it with a fork easily.

Step 4

To cook your quinoa, add rinsed quinoa and water/broth to a saucepan. Bring to a boil over medium heat. Reduce heat to low. Cook for 15 minutes. Remove from heat and cover, allow to stand for 5 minutes. Fluff with a fork and set aside to cool.

Step 5

In a skillet, add your oil, and heat over medium heat. Once hot, add your onion and cook for 2-3 minutes. Next, add in your mushrooms and cook for another 2-3 minutes. Add in your garlic, cook for 30 seconds. Add in your spinach and cook until it wilts down. Season with salt and pepper. Next, add in your spices; thyme, rosemary, cinnamon, nutmeg, and red pepper flakes.

Step 6

Mix this into the quinoa until well incorporated. Mix in your dried cranberries as well.

Step 7

Fill your squash halves with the mixture and top with parmesan cheese.

Step 8

Place back in the 400 degree oven for 5-10 minutes, or you can stick it under the broiler until cheese melts.