Recipe Redo: Stuffed Acorn Squash

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

A moroccan-style stuffed squash recipe, gluten-free and vegetarian.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Dish, Vegetarian
Servings 2


  • -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


  • Preheat oven to 400 degrees. Place squash halves in a 9Ɨ13 baking dish, cut side down. Bake for 35 minutes.
  • 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.
  • When the acorn squash is finished baking, scoop out the most of the flesh, leaving enough on the sides to keep the shell intact.
  • 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.
  • Add the filling back into the acorn squash and bake for 15 minutes. Enjoy!
  • Note: to make this dish more FODMAP-friendly, omit garlic and onion.




  • 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! šŸ™‚

  • 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.