Quinoa Stuffed Acorn Squash

Quinoa-stuffed acorn squash is a simple, seasonal showstopper! Thick slices of acorn squash, a warm quinoa pilaf with kale and chickpeas, all roasted together. It’s naturally gluten-free, easy to scale for guests, and very customizable to your taste.  Below is a tested, step-by-step guide.

Looking for a fabulous new way to do stuffing, or enjoy some squash, veggie and quinoa goodness? You’ll have to make this quinoa stuffed  acorn squash rings! If you love squash, you need to try our Roasted Acorn Squash.

What is Quinoa-Stuffed Acorn Squash?

This side dish, which is perfect for Thanksgiving and all Fall entertaining is made of roasted acorn squash rings filled with a quinoa-based stuffing.

The filling commonly includes aromatics, use your favorites or what you have on hand. Commonly us onions, shallots or garlic, some veggies (kale or mushrooms), nuts of your choice, dried fruit like cranberries and more. You can make it vegetarian or incude a type of meat if you like.

Similarly, add cheese or skip it if it’s not for you. The sky’s the limit!  The squash is cut up, loaded with quinoa stuffing and roasted until tender.

Why You’ll Love It

• SO delicious! You won’t believe how tasty this recipe is, and the more you customize it, the more you’ll love it!
• Seasonal-it feels festive on Thanksgiving and just a very hearty weekday Fall side dish or light dinner.
• Hearty and Nutritious! Quinoa adds plant protein and fiber while the squash offers vitamins. We also add kale, chickpeas and make it a really filling meal. You can add sausage if you’d like it not to be vegetarian.
• Customizable: You can add on or remove any ingredient and make it to your taste!
• Make ahead and Scalable: Perfect for entertaining , meal prep and hosting!

Ingredients You’ll Need

1. Start with the quinoa mixtue. You can use pre-cooked quinoa if you’ve got some in the fridge (check out how to cook quinoa for tips and perfect results). Or you can cook the quinoa together with the sweet potato.
2. Begin by sautéing onion, bell peppers and then add in the sweet potatoes and quinoa (uncooked) with a little bit of water, lower the heat and cover the pot for about 20 mins until everything is tender and cooked.
3. Then, turn off the heat and add in some fresh kale and cooked chickpeas (or canned, drained chickpeas), some Parmesan cheese (skip if you’re vegan), seasoning, fresh oregano and that’s it!

1. I love acorn squash as a base for this recipe because when sliced horizontally, they look like flowered rings. Not to mention they’re so buttery sweet, rich and just perfect balance to the hearty quinoa stuffing.
2. If you’ve got small pumpkins or a butternut squash, they would work fabulously too! When sliced into 1/8th inch thick, the squash doesn’t need to be pricked or peeled at all.

1. Just toss the rings with some olive oil, salt and pepper. Place the cut-side down on a baking sheet.
2. Then pile on your quinoa stuffing along the sides and the center on top of the squash. Even if the slices are hollow like the acorn squash rings, the stuffing will stick onto the squash—don’t worry!

1. Roast for 10-15 minutes until the squash is fork tender!

I mean, who could possibly turn down a slice of these gorgeous stuffing loaded squash rings?

Serve them as they are or drizzled with some homemade Tahini Sauce. 

Simple, made with fresh seasonal ingredients, your favorite vegetables and so easy to pull up.

Tips for Success

1. Cut the squash in uniform rings so that they cook evenly.
2. If you’d like to stuff the halves, cut the squash into half. Take each squash half and roast it with this guide Roasted Acorn Squash. Then proceed to stuff it and roast it again briefly for 10 minutes with the stuffing.
3. The squash should be tender enough to scoop but hold shape to cradle the filling. Avoid over cooking it. (
4. When cooking quinoa, follow the How To Cook Quinoa guide.
5. If using nuts, toast them first.
6. Add some dried fruit like cranberries with this mix.
7. You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
8. Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
9. Leave out the parmesan to make the recipe vegan and add some nutritional yeast instead!

Variations

• Fall: dried cranberries, toasted pecans, parsley, lemon zest, and maple glaze.
• Dinner Meal: sweet Italian sausage, sautéed mushrooms, curly kale, and Cheese.
• Mediterranean: Use dill, feta cheese, pomegranate seeds and mint.

How long should acorn squash bake before stuffing?

Since we are slicing them into thin slices, we roast them with the stuffing here all together. However to stuff the halves, roast them at 400 degrees F for 25-30 minutes cut side down. They will have softened enough, then flip them and fill them.

Can I make quinoa-stuffed squash ahead?

Yes! It’s a great make ahead meal option. Roast and have the ready dish covered and refrigerated for up to 48 hours. To reheat, place in a preheated 350°F oven for 15-20 minutes (from chilled) until warmed through. To Freeze: wrap the cooked stuffed squash and freeze for up to 3 months. To reheat, similarly in a preheated 350 degrees oven for 30-40 minutes (covered) if from frozen. If thawed, then reheat for 15-20 minutes.

Is quinoa healthy?

Yes! We love quinoa for it’s protein-rich, nutrient dense, gluten-free, and light texture.

What can I use instead of quinoa?

Farro, wild rice, freekeh, millet, or bulgur all work as alternatives, even rice. You just need to have them pre-cooked first and each requires a different method and liquid ratio.

How do I keep the filling from getting soggy?

Use fluffy, well cooked quinoa (not over cooked!).  Make sure your add ons like kale or sweet potatoes are drained and don’t add any excess liquids.

Can I make this vegan?

Absolutely yes! Skip any cheese or meat protein! Compensate that with tempeh, mushrooms, and chickpeas. Top with pepitas or toasted nuts for savory crunch.

Squash Recipes

Roasted Butternut Squash
Butternut Squash Casserole
Honeynut Squash
Butternut Squash Lasagna
Roasted Acorn Squash
Butternut Squash Soup Recipe
Quinoa Sweet Potato Lentil Soup

5 from 6 votes

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Quinoa Kale Stuffing With Squash Rings

These pretty acorn squash rings topped with a vegetarian Quinoa Kale Stuffing are just about the prettiest Thanksgiving side dish you can imagine! The recipe is totally customizable and can be made vegan by leaving out the cheese. 

Course Appetizer, side

Cuisine American

Keyword baked acorn squash rings, quinoa stuffing with kale and chickpeas, vegetarian quinoa stuffing

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10

Calories 119 kcal

Author Mahy

Ingredients

• 1 acorn squash washed and thinly sliced horizontally into 1/8th inch thick slices, seeds removed
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon olive oil

For the Quinoa Stuffing:

• 1 teaspoon olive oil
• 2 small shallots thinly sliced
• 1/3 cup diced sweet bell pepper
• 1 sweet potato peeled and diced into 1/2 inch cubes
• 2/3 cup uncooked quinoa or 1 1/4 cup of cooked quinoa (check how to cook quinoa post)
• 1 cup sliced fresh kale
• 2/3 cups chickpeas (canned then drained, or cooked)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh oregano minced (or 1 teaspoon of dried oregano)
• 1/4 cup grated Parmesan cheese (skip if vegan)

Instructions

1. Preheat the oven to 425 degrees.
2. Prepare the stuffing by sautéing the shallots and bell peppers with the olive oil in a show skillet over medium heat.
3. Add int he sweet potatoes and quinoa (if uncooked, otherwise if using cooked quinoa, add it in later).
4. Toss the mixture together and add in 1 cup of warm water if using raw quinoa, and if using cooked quinoa, add just 1/2 cup of warm water to the sweet potato mixture.
5. When the water starts to bubble, lower the heat to low and cover the pot for about 15 mins until sweet potatoes are tender and quinoa is cooked (if using raw).

6. Uncover the pot and make sure no more water is remaining at the bottom of the pan. If you find some water, keep the lid uncovered and let the mixture continue to cook on low for another 2 mins until the water has evaporated. At that point add in the quinoa and toss for a few seconds.

7. When the quinoa sweet potato mixture is ready, add in the kale, parmesan cheese, chickpeas, seasoning and oregano. Toss well and set aside.
8. Toss the squash rings with salt, pepper and olive oil and place them on a parchment lined baking sheet.
9. Top each squash ring with about half a cup of the quinoa stuffing. Place stuffing in the centre and to the sides of the rings leaving a little bit of border.
10. Place the baking sheet in the oven and bake for 15-18 mins until the squash is fork tender.

Recipe Notes

• Tips for Success

  1. Cut the squash in uniform rings so that they cook evenly.
  2. If you'd like to stuff the halves, cut the squash into half. Take each squash half and roast it with this guide Roasted Acorn Squash. Then proceed to stuff it and roast it again briefly for 10 minutes with the stuffing.
  3. The squash should be tender enough to scoop but hold shape to cradle the filling. Avoid over cooking it. (
  4. When cooking quinoa, follow the How To Cook Quinoa guide.
  5. If using nuts, toast them first.
  6. Add some dried fruit like cranberries with this mix.
  7. You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
  8. Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
  9. Leave out the parmesan to make the recipe vegan and add some nutritional yeast instead!

  Variations

  • Fall: dried cranberries, toasted pecans, parsley, lemon zest, and maple glaze.
  • Dinner Meal: sweet Italian sausage, sautéed mushrooms, curly kale, and Cheese.
  • Mediterranean: Use dill, feta cheese, pomegranate seeds and mint.

  How long should acorn squash bake before stuffing?

  Since we are slicing them into thin slices, we roast them with the stuffing here all together. However to stuff the halves, roast them at 400 degrees F for 25-30 minutes cut side down. They will have softened enough, then flip them and fill them. 

  Can I make quinoa-stuffed squash ahead?

  Yes! It's a great make ahead meal option. Roast and have the ready dish covered and refrigerated for up to 48 hours. To reheat, place in a preheated 350°F oven for 15-20 minutes (from chilled) until warmed through. To Freeze: wrap the cooked stuffed squash and freeze for up to 3 months. To reheat, similarly in a preheated 350 degrees oven for 30-40 minutes (covered) if from frozen. If thawed, then reheat for 15-20 minutes. 

  Is quinoa healthy?

  Yes! We love quinoa for it's protein-rich, nutrient dense, gluten-free, and light texture. 

  What can I use instead of quinoa?

  Farro, wild rice, freekeh, millet, or bulgur all work as alternatives, even rice. You just need to have them pre-cooked first and each requires a different method and liquid ratio. 

  How do I keep the filling from getting soggy?

  Use fluffy, well cooked quinoa (not over cooked!).  Make sure your add ons like kale or sweet potatoes are drained and don't add any excess liquids.

  Can I make this vegan?

  Absolutely yes! Skip any cheese or meat protein! Compensate that with tempeh, mushrooms, and chickpeas. Top with pepitas or toasted nuts for savory crunch.

Nutrition Facts

Quinoa Kale Stuffing With Squash Rings

Amount Per Serving (1 serving)

Calories 119 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 2mg1%

Sodium 112mg5%

Potassium 332mg9%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 2850IU57%

Vitamin C 19.6mg24%

Calcium 67mg7%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Acorn Squash Roasted Butternut Squash Honeynut Squash Butternut Squash Lasagna