Recipe Redo: Stuffed Acorn Squash

Health, Recipes, Recipes - Gluten-Free, Recipes - Main Dishes, Recipes - Vegetarian November 4, 2012

I’ve decided to go back through some of my earliest recipes and adapt them to my new gluten-free lifestyle. Some of them are easier to tweak than others, like this stuffed acorn squash. My original post was featured on’s “7 Vegetarian Meals for $10 or Less” and showcased one of my first stabs at food photography. The recipe didn’t have to be adapted much to make it gluten-free, a simple swap of grains. The photo however, that took a little more thought.

I hope you’ll give it a try, this is one of my favorite recipes.  Perfect for a Meatless Monday, or any day.

Stuffed Acorn Squash
Recipe type: Main Dish, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
A moroccan-style stuffed squash recipe, gluten-free and vegetarian.
  • -1 medium acorn squash, cut in half, seeds scooped out
  • -1 T. olive oil
  • -1/2 medium yellow onion, peeled and chopped
  • -3 garlic cloves, minced
  • -1 C. quinoa (I use tri-colored fair trade quinoa)
  • -2 C. low-sodium vegetable broth (or mushroom broth)
  • -1/4 t. cinnamon
  • -1/4 t. ground nutmeg
  • -pinch sea salt
  • -2 T. sliced almonds, roughly chopped
  • -3 T. cilantro, minced
  1. Preheat oven to 400 degrees. Place squash halves in a 9×13 baking dish, cut side down. Bake for 35 minutes.
  2. Meanwhile, prepare the filling. Heat a large pot with the olive oil over medium-high heat. Add chopped onion and cook until translucent (about 3 minutes). Add garlic, cook for one minute then add the bulgur and red quinoa. Stir until combined. Pour in your vegetable broth and bring to a boil. Place lid on pot and reduce heat to simmer for about 15 minutes.
  3. When the acorn squash is finished baking, scoop out the most of the flesh, leaving enough on the sides to keep the shell intact.
  4. When quinoa is finished cooking, fluff with a fork. Add the squash flesh, cinnamon, nutmeg, salt, almonds and cilantro to the pot and stir until combined.
  5. Add the filling back into the acorn squash and bake for 15 minutes. Enjoy!
  6. Note: to make this dish more FODMAP-friendly, omit garlic and onion.




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  • Michelle @ Eat Move Balance November 5, 2012 at 3:25 am

    During this time of year, I think quinoa was meant for stuffing into squash. That’s all I ever want to do with it! 🙂

  • Liz @ The Lemon Bowl November 5, 2012 at 8:51 am

    Another great stuffed acorn squash recipe – love all of the colors and the cilantro/almond addition!

  • purelymichelle November 5, 2012 at 5:05 pm

    this looks wonderful! I have yet to try stuffed squash

  • candi mortensen March 3, 2013 at 3:22 pm

    How much Bulgar? It was not listed in the ingredients? Cant wait to make this!

    • inspiredrd March 3, 2013 at 3:24 pm

      The origina recipe was 1/2 cup bulgur and 1/2 cup quinoa.