Description

Savor the flavors of Quinoa, Apple & Sage Stuffed Acorn Squash, a nutritious and hearty vegetarian dish that combines nutty quinoa, sweet crisp apples, and fragrant sage inside roasted acorn squash halves. This cozy fall-inspired recipe offers a beautiful presentation and a perfect balance of protein, fiber, and vitamins, making it ideal for family dinners or seasonal gatherings.

Ingredients

Scale

Main Ingredients

2 medium acorn squash
1 cup quinoa, rinsed
2 cups vegetable broth
1 medium apple (preferably crisp variety), diced
1 small onion, finely chopped
2 cloves garlic, minced
8–10 fresh sage leaves, chopped
2 tablespoons olive oil, divided
Salt and pepper to taste

Optional Ingredients

1/4 cup nuts (pecans or walnuts), chopped
Dried cranberries or raisins, to taste
Shredded mozzarella, feta, or goat cheese (for cheesy variation)

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Instructions

Prepare the Squash: Carefully halve the acorn squash and scoop out the seeds. Brush each half with olive oil and place cut-side down on a baking sheet. Roast them in a preheated oven at 400°F (200°C) for 30-40 minutes until the flesh is tender and caramelized.
Cook the Quinoa: While the squash roasts, rinse quinoa thoroughly under cold water. Cook it in vegetable broth according to package instructions, generally about 15 minutes, until fluffy and all liquid is absorbed.
Sauté the Aromatics and Apples: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until soft and fragrant. Add diced apple and chopped sage leaves. Cook for a few more minutes until the apples soften slightly and flavors meld.
Combine the Filling: In a large bowl, mix the cooked quinoa with the sautéed onion, garlic, apple, and sage. Season with salt and pepper. Stir in any optional nuts or dried fruits if using, ensuring even distribution.
Stuff and Bake: Fill each roasted acorn squash half evenly with the quinoa mixture, pressing gently to pack it in. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes to meld flavors and heat through.

Notes

Choose similarly sized acorn squash halves for even roasting.
Rinse quinoa well before cooking to remove bitterness.
Use fresh sage for optimal flavor; dried sage may be overpowering.
Keep apples slightly firm for texture contrast; avoid overcooking.
Press stuffing gently into squash shells to prevent falling out when serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed acorn squash half
Calories: 320
Sugar: 8g
Sodium: 220mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg