Garlic Veggie and Quinoa-Stuffed Acorn Squash

By Erin Trauth

Yield: 2 servings

  • 1 medium acorn squash
  • 2 servings of quinoa
  • garlic, to taste
  • 1 onion
  • 1 yellow squash
  • 2 tomatoes
  • 1 cucumber
  • 1/2 head of kale

1. Heat oven to 400F.

2. Cut a line through the squash — you probably won’t be able to cut it all the way in half but get a cut started.

3. Bake the squash for 20 minutes. While it’s baking, dice all vegetables and add garlic and pepper to taste. Start cooking quinoa in a separate pot.

4. When the 20 minutes are up, remove the squash from the oven. Wait about 5 minutes (it’s hot!), and then cut it in half, using your line as a guide.

5. Scoop out seeds from squash.

6. Add in mix of quinoa and vegetables.

7. Place squash face-up back into cooking pan.

8. Top with 1 tablespoon olive oil and any other garnish you prefer.

9. Bake at 400F for another 25 minutes.

10. Remove and be amazed at the deliciousness and beauty of this squash!

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