Hiya!

One of my favorite things to do in the fall is shopping around local farmers markets. Although it’s not quite fall, the weather is starting to cool down, and I can’t hold in my excitement any longer! Last week, I stopped by the market building at our local fruit farm and picked up a few different produce items. One of those items was an acorn squash. I’m definitely not an expert on squash, but I do know that acorn squash makes a beautiful, fall-inspired dish. I’ve had it once before and loved the flavor, so why not get another and experiment?

This recipe is all I’ve ever wanted in a healthy fall dish. You’ve got protein, omega fatty acids, greens, fiber, and a whole lot of fall flavor. Originally, I had no plan for this dish, other than stuffing some acorn squash halves with some type of quinoa dish. I was messing around with different ingredients and flavors, and the result was absolutely perfect. The warm, sweet squash, paired with this stuffing-style quinoa was to die for. Don’t be surprised if you catch me eating this dish all season long! 😉

Not only is this dish beautiful, and packed with tons of nutrients and flavors, but it’s fairly simple to throw together! If you have half an hour or so to spare, I promise you can make this dish. It requires hardly any effort, minimal cooking skills, and simple ingredients that can be found in most grocery stores. I enjoy cooking with unique ingredients and fun superfoods, but I understand that these can be overwhelming, and even hard to find. However, I really love creating recipes that pack a nutritious punch, that anyone can make!

I really hope you enjoy this stunning, yet tasty fall dish!

Naturally,

Ari

Print Recipe

Quinoa Stuffed Acorn Squash

This stunning autumn dish is full of nutrients and flavor, yet it's simple enough for anyone to prepare!

Course

Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 1 Acorn Squash
• 1/2 cup Uncooked Quinoa
• 1/2 Small Onion
• 2-3 Celery Stalks
• 2-3 kale leaves
• 1/4 cup Chopped Walnuts
• 1/4 cup Dried Cranberries
• 3 tbsp. olive oil
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. Thyme

Course Main Dish Prep Time 20 minutes Cook Time 30 minutes Servings servings Ingredients 1 Acorn Squash 1/2 cup Uncooked Quinoa 1/2 Small Onion 2-3 Celery Stalks 2-3 kale leaves 1/4 cup Chopped Walnuts 1/4 cup Dried Cranberries 3 tbsp. olive oil 1/2 tsp. Salt 1/4 tsp. Black Pepper 1/4 tsp. Thyme

Instructions

1. Preheat your oven to 450 degrees. Cut your acorn squash in half and remove the seeds and "guts".
2. Lightly coat the inside of the acorn squash halves with 1 tbsp. of olive oil and a sprinkle of salt. Place on a baking sheet and bake for 30-45 minutes, or until the squash is soft, and slightly golden-brown.
3. Place on a baking sheet and bake for 30-45 minutes, or until the squash is soft, and slightly golden-brown.
4. Begin to prepare your quinoa by bringing 1/2 cup of quinoa to boil with 1 cup of water. Stir, reduce to a simmer, cover, and let cook for 15 minutes, or until the water is absorbed.
5. While your squash and quinoa are cooking, clean and chop your celery, onion, and de-stemmed kale leaves.
6. Heat 2 tbsp. of olive oil in a pan, and add your celery. Once the celery is soft (15-20 minutes), add the onion and kale leaves for a few minutes, until the onion becomes translucent, and the kale begins to wilt.
7. Season the cooked veggies with salt, pepper, and thyme. Mix well.
8. Add the seasoned veggie mixture, chopped walnuts, and dried cranberries to the cooked quinoa and stir to combine.
9. Scoop the quinoa mixture into the semi-cooled squash halves and serve. Feel free to garnish with chopped walnuts or dried cranberries. Enjoy!

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