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Danone Danacol Fall Main Squash and Quinoa

Recipe for the Heart: Acorn Squash with Quinoa Stuffing

Sue Riedl

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Healthy eating:

Trained chef and food journalist

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Fall means that there’s a lot of squash out there. Which is good news for comfort food—that’s heart healthy. Acorn squash contains good amounts of vitamins A and C, potassium, and fiber. Easy to prepare, this dish also presents well for entertaining.

Acorn Squash with Quinoa Stuffing

Prep Time: 15 minutes Cook Time: 40 minutes

Serves 4


  • For the Squash
  • 2 acorn squash
  • 2 tsp (10 ml) olive oil
  • Pinch salt
  • Pinch pepper

Quinoa Filling

  • ½ cup (125 ml) quinoa
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, diced
  • 1 celery stalk, thinly chopped
  • 1 small Granny Smith apple, peeled and cut into a large dice
  • 2 tbsp (30 ml) shaved almonds
  • 6-7 fresh sage leaves, chopped
  • ½ tsp (2 ml) ground nutmeg
  • ½ tsp (2 ml) salt
  • ¼ tsp (1 ml) fresh ground pepper


  1. Preheat oven to 400°F (200°C).
  2. Cut the two squash in half and scoop out the seeds with a spoon. Rub with the olive oil and sprinkle with a pinch of salt and pepper.
  3.  Put the squash on a cookie sheet, open side up and bake in a preheated oven at 400°F (200°C) for 30 minutes or until soft.
  4. While squash is baking, put a small pot of water on the stove and bring to a boil. Rinse the quinoa under running water to remove the bitter tasting saponins then add to the pot and cook until soft to the bite (10-12 minutes). Drain and set aside.
  5. In a large skillet over medium-high heat add the olive oil and onions. Saute until softening and then add the celery, apple, almonds, sage and nutmeg. Sautee until all ingredients have softened (5-7 minutes). Add salt and pepper. Take off the heat.
  6. Once squash are done, add the quinoa to the pan and bring heat down to low. Stir to quickly mix and warm all the ingredients.
  7. Scoop quinoa mixture into the hollow of each squash half and serve.

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