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Stuffed Acorn Squash

A moroccan-style stuffed squash recipe, gluten-free and vegetarian.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
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 9×13 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.