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No Waste Stuffed Acorn Squash. Amazing!


  • 4 Acorn Squash
  • 4 cups Quinoa Cooked
  • 2 tbsp Lemon Juice
  • 1/2 cup parsley chopped
  • 2 tbsp sage fresh and minced
  • 3 tsp Cumin dried
  • 8 oz mushrooms diced
  • 2 tbsp EVOO plus extra for brushing
  • 1/2 yellow onion
  • 1 green Apple
  • 4 stalks Celery
  • 4 cloves garlic
  • 1/3 cup Cranberries dried
  • 1/2 cup Pine Nuts toasted
  • Salt and Pepper


  • Preheat oven to 400 degrees Fahrenheit.
  • Cut tops off acorn squash, scoop out seeds and set aside (don't throw away).
  • Place the squash in an oven-proof dish with the cut side up.
  • Brush insides with EVOO and sprinkle salt and pepper.
  • Roast for about 40 minutes, or until squash is tender.  
  • In a large pan, heat 2 tbsp EVOO over medium heat. Saute onion, celery, apples, and garlic.
  • Add in lemon juice, parsley, sage, cumin, mushrooms, cranberries, salt, and pepper.
  • Stir in pine nuts.
  • Remove from heat and add cooked quinoa. Mix thoroughly.
  • In a small pan, add a few drops of EVOO and squash seeds.
  • Sprinkle on salt and pepper, and brown.
  • Remove from heat.
  • Once squash is tender, fill with quinoa mixture.
  • Place in oven and bake another 10-15 minutes or until the top layer of quinoa is browned.
  • Remove from oven and top with browned seeds.
Tried this recipe?Let us know how it was!