Stuffed Acorn Squash

Oct 13, 2025
2 min read

Squash is in season during the fall! This vibrant vegetable not only adds a splash of color to your table but also offers a wealth of nutritional benefits. However, a lot of people don't know how to get creative with it, often sticking to the same old methods of preparation. This is a missed opportunity, as squash can be incredibly versatile, lending itself to a variety of culinary techniques and flavor profiles.

This recipe is not only delicious but also easy to prepare, making it a perfect choice for both novice cooks and seasoned chefs alike. With just a few simple ingredients and steps, you can transform this humble vegetable into a delightful meal that will impress your family and friends.

So, let’s dive into the wonderful world of squash and discover how to make the most of this seasonal gem!

Stuffed Acorn Squash

Ingredients

4 servings

2 acorn squash, halved + seeds removed

2 tbsp olive oil

Salt + pepper

1 cup quinoa, cooked

2 cups kale, chopped

½ cup dried cranberries

½ cup walnuts, toasted and chopped

1 tsp dried thyme

Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C).
Carefully cut the squash in half lengthwise. Use a brush to evenly coat the cut sides of the squash halves with olive oil. Then, sprinkle salt and pepper generously over the surface to enhance the flavor. Place the squash cut-side down on a baking sheet and roast in the preheated oven for 30–35 minutes, or until the flesh is tender.
While the squash is roasting, prepare the quinoa by following the instructions provided on the package.
In a skillet over medium heat, add a small amount of oil and sauté the kale. Cook until the kale is wilted and tender, which should take about 3–5 minutes. Stir occasionally to ensure even cooking.
Mix cooked quinoa, sautéed kale, dried cranberries, chopped walnuts, and fresh thyme thoroughly until all ingredients are well incorporated.
Once the squash is done roasting, carefully flip the halves over so that the cut sides are facing up. Generously fill each squash half with the quinoa mixture. Serve warm and enjoy your delicious, nutritious dish!