Description

Quinoa, Apple & Sage Stuffed Acorn Squash is a wholesome and nutritious dish that combines the nutty texture of quinoa, the sweet crispness of apples, and the earthy aroma of fresh sage, all served in vibrant roasted acorn squash halves. This comforting recipe is perfect for cozy dinners across all seasons, delivering a balanced meal rich in fiber, protein, and vitamins with an impressive presentation.

Ingredients

Scale

Acorn Squash

2 medium acorn squash (about 3–4 inches in diameter), halved and seeded
2 tablespoons olive oil, divided
Salt and pepper, to taste

Quinoa

1 cup quinoa, rinsed
2 cups vegetable broth

Filling

1 medium apple, diced
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons fresh sage, chopped
Salt and pepper, to taste
Optional: 1/4 cup chopped pecans or walnuts
Optional: 1/4 cup crumbled feta or goat cheese

Instructions

Prepare the Acorn Squash: Carefully cut the acorn squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30 minutes or until the flesh is tender.
Cook the Quinoa: While the squash roasts, rinse the quinoa under cold water to remove its natural bitterness. Cook quinoa in vegetable broth according to package instructions—generally 1 cup quinoa to 2 cups broth—until fluffy and all liquid is absorbed. Fluff with a fork and set aside.
Prepare the Stuffing: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and aromatic. Add diced apple pieces and fresh chopped sage, cooking until the apples soften but retain some crispness. Stir in the cooked quinoa and season with salt and pepper. Mix thoroughly to combine all flavors. Optionally, fold in chopped nuts if using.
Stuff and Bake: Flip the roasted acorn squash halves cut side up. Spoon the quinoa, apple, and sage mixture generously into each half. Optionally, sprinkle crumbled cheese on top. Return to the oven and bake for an additional 10-15 minutes to allow flavors to meld and to lightly brown the tops.

Notes

Choose medium-sized acorn squash around 3-4 inches in diameter for even cooking and serving.
Lightly toast dry quinoa in a pan before cooking to enhance its nutty flavor.
Do not overcook the apples to maintain a pleasant textural contrast.
Use fresh sage instead of dried for more intense aroma and flavor.
Let the stuffed squash rest a few minutes after baking for easier slicing and better flavor melding.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed half
Calories: 320 kcal
Sugar: 8 g
Sodium: 250 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: quinoa, acorn squash, apple, sage, healthy dinner, vegetarian, gluten free, baked squash, nutritious stuffing