Quinoa Stuffed Acorn Squash

Acorn Squash Stuffed with Dried Fruit and Quinoa.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 3 acorn squash, cut down the middle and seeds removed
  • 6 tsp butter or coconut oil
  • 6 Tb maple syrup
  • 1 cup quinoa
  • salt
  • 1 large carrots, grated
  • 1/2 cup chopped pecans
  • 1/2 cup chopped dried cherries, or cranberries
  • 1/4 cup chopped shallot
  • 1/4 cup olive oil, or more as needed
  • 1 lemon, zest and juice
  • 1 teaspoon coriander
  • Pinch of cayenne
  • Pinch of cinnamon
  • Pinch black pepper
  • 1/2 cup chopped fresh parsley


  • Preheat oven to 400 degrees then cut in half and remove seeds from the acorn squash. Place squash cut side on a baking sheet. Pour about 1/2 cup of water on the baking sheet. Inside each squash half, put 1 tsp of butter and 1 Tb of maple syrup. Bake for about 1 hour or until squash is soft (test with a fork).
  • Meanwhile, put the quinoa in a small pot and add 2 cups water and a pinch of salt. Bring the water to a boil, then cover and simmer for about 20 minutes or until all the water is absorbed.
  • Put the cooked quinoa in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
  • Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice, and serve.
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