Quinoa & Apple Stuffed Acorn Squash is the perfect plant-based Fall recipe that will always impress as a main or side dish. It is the perfect mix of sweet and savory with apples, pecans, quinoa, and creamy acorn squash.
Quinoa & Apple Stuffed Acorn Squash
I love winter squash because they are all so versatile. You can add all kinds of sweet and savory flavors with butternut, kabocha, acorn squash, etc. You can really get creative and have some fun with all of the fall/winter squashes. Make sure you scroll to the bottom of this post to get more ideas for how to use winter squash!
For this recipe, I went with a sweet and savory combo. Acorn squash has a hint of natural sweetness on its own, so I thought it would be perfect to pair with the sweetness of apples and maple syrup. Then we round it out with protein-packed quinoa and crunchy pecans. It is what Fall dreams are made of!
I love serving stuffed acorn squash to family and friends because not only is it delicious, it looks fancy and makes it look like you are super creative. I hope you love acorn squash as much as I do, now go stuff it with delicious things!
Ingredients You’ll Need
A few simple ingredients brings this delicious Fall dish together in no time! Pairing big flavors lets us use less, but pack a big punch.
- acorn squash
- red apple
- extra virgin olive oil
- pure maple syrup
- coconut oil
- pinch of salt & pepper
Looking for more fall/winter squash recipes?
- Stuffed Butternut Squash with Quinoa, Sausage & Cranberries
- Stuffed Acorn Squash with Wild Rice & Kale
- Breakfast Baked Acorn Squash
- Quinoa & Sausage Stuffed Acorn Squash
- Maple Roasted Butternut Squash
- Warm Kale, Butternut & Quinoa Salad
Quinoa & Apple Stuffed Acorn Squash
- 2 medium sized acorn squash
- 1/2 cup uncooked quinoa
- 1 large red apple , chopped
- 1/2 cup chopped pecans
- 2-3 tbsp pure maple syurp
- 1-2 tbsp extra virgin olive oil
- 2 tsp coconut oil
- pinch of salt
- Preheat the oven to 400 degrees. Prep the acorn squash by cutting them in half lengthwise. Use a good, sharp knife for this because they can be hard to cut.
- Once you cut them in half, scoop out the seeds with a spoon. Drizzle the cut side of each piece of acorn with about a tsp of olive oil, then season them with a pinch of salt. Lay them face down on a lined baking sheet and roast for 30-35 minutes. You should be able to pierce a knife all the way through the flesh easily when they are done.
- While the squash is cooking, prepare the quinoa. Rinse the quinoa in a fine mesh strainer with cold water. Combine the quinoa, 1 cup of water, and a small pinch of salt in a medium sized pot over high heat. Cover and bring to a boil, once boiling, turn the heat down to low and let simmer for 15-20 minutes, until all liquid is absorbed.When the quinoa is done, fluff with a fork and transfer to a large bowl so it has a chance to cool down.
- Prepare the apples while the quinoa is cooling. Preheat a large skillet over medium heat, and add the coconut oil to melt. Add the chopped apple and saute for 3-4 minutes, until they just start to turn lightly brown. Next, add in the chopped pecans and maple syrup. Stir frequently to make sure the pecans don’t burn, and let it cook for another 2 minutes. Add the apple mixture to the quinoa and stir it all together.
- When the squash is done cooking, remove from the oven and use tongs or a spatula to turn them over so the inside can cool a bit. Once the squash is cool enough to handle, spoon the quinoa mixture into the center of each piece of squash and serve.