Allergy Associates of La Crosse / Recipes / Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Serving size: 6 servings


  • ¼ cup water
  • 2 Tbsp. olive oil
  • 1 zucchini
  • ¼ cup chives
  • 2 cups quinoa, cooked
  • 1 cup bell pepper
  • 1 small red onion
  • Pinch salt and pepper
  • 3 medium-sized acorn squash, halved and seeded


  1. Preheat oven to 350°F. Put prepared squash halves, cut side up, on a baking sheet. Add water to the baking sheet and cover squash with foil.
  2. Bake for 20-25 minutes or until thoroughly cooked. Remove from oven and set aside.
  3. Cook 1 cup dry quinoa according to package instructions. Once done, fluff with a fork and place in a large bowl.
  4. In a large skillet, heat olive oil over medium heat. Add diced bell peppers, zucchini, onion and chives, and sauté for 4-6 minutes. Season with salt and pepper.
  5. Add cooked vegetables to the quinoa and mix. Scoop mixture into the squash halves. Bake stuffed squash for an additional 12-15 minutes. Serve immediately.

Nutrition per serving: 220 calories, 39 g carbohydrates, 6 g fat, 4 g fiber, 5 g protein, 40 mg sodium, 3 g sugar.

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