Healthy Kids Stuffed Acorn Squash Recipe

               
Try this vegan stuffed acorn dish bursting with quinoa, apples and cranberries. Toasted walnuts add a wonderfully warm crunch to this gluten-free recipe that will please herbivores and meat-eaters alike.
Bread icon
Ingredients
Recipe yields 6 servings
3 acorn squash
2 Tbsp olive oil
1 Tbsp ground flaxseed
2 1/2 Tbsp water
1/2 cup uncooked quinoa
1 onion, chopped
2 celery stalks, diced
2 red apples, chopped
1/4 cup chopped walnuts
1 tsp maple syrup
1/3 cup dried cranberries
2 Tbsp raw pepitas
1 tsp chopped fresh parsley
1/2 tsp dried sage
1/2 tsp chopped fresh thyme
1/8 tsp salt
Black pepper to taste
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.

Step 2

Cut each acorn squash in half crosswise and scoop out seeds and strings. Lightly brush 1 tablespoon of the olive oil on the cut side of the acorn squash halves.

Step 3

Arrange squash halves, cut side down, on baking sheets and bake for 30 to 40 minutes. Remove the squash from the oven and turn cut side up. Set aside.

Step 4

In a small bowl, combine flaxseed and water and stir. Let rest for 5 minutes to thicken.

Step 5

In a saucepan, cook the quinoa according to package instructions. Set aside.

Step 6

In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Add the onion, celery, apple and walnuts and cook for 10 minutes, or until the onion is softened. Add the maple syrup, dried cranberries, pepitas, parsley, sage, thyme, salt and black pepper and stir to combine. Remove from heat and transfer to a large bowl. Add the cooked quinoa and stir to combine. Add the flax mixture and gently stir until combined.

Step 7

Spoon stuffing mixture into each squash half. Cover each squash with foil. Bake for 20 minutes, or until the squash is soft and just golden.

Time: 75 minutes
Servings: 6
Calories: 293
Make this for: Gluten Free Heart Healthy
Play icon
Nutrition facts
Serving Size: 1/2 acorn squash
Per serving:
calories:293
total fat:10g
sat fat:0g
cholesterol:0mg
sodium:57mg
total carb:49g
fibers:7g
sugars:13g
proteins:6g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Stuffed Acorn Squash

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Kids Stuffed Acorn Squash Recipe

Ingredients
Recipe yields 6 servings
3 acorn squash
2 Tbsp olive oil
1 Tbsp ground flaxseed
2 1/2 Tbsp water
1/2 cup uncooked quinoa
1 onion, chopped
2 celery stalks, diced
2 red apples, chopped
1/4 cup chopped walnuts
1 tsp maple syrup
1/3 cup dried cranberries
2 Tbsp raw pepitas
1 tsp chopped fresh parsley
1/2 tsp dried sage
1/2 tsp chopped fresh thyme
1/8 tsp salt
Black pepper to taste
Directions
Step 1

Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.

Step 2

Cut each acorn squash in half crosswise and scoop out seeds and strings. Lightly brush 1 tablespoon of the olive oil on the cut side of the acorn squash halves.

Step 3

Arrange squash halves, cut side down, on baking sheets and bake for 30 to 40 minutes. Remove the squash from the oven and turn cut side up. Set aside.

Step 4

In a small bowl, combine flaxseed and water and stir. Let rest for 5 minutes to thicken.

Step 5

In a saucepan, cook the quinoa according to package instructions. Set aside.

Step 6

In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Add the onion, celery, apple and walnuts and cook for 10 minutes, or until the onion is softened. Add the maple syrup, dried cranberries, pepitas, parsley, sage, thyme, salt and black pepper and stir to combine. Remove from heat and transfer to a large bowl. Add the cooked quinoa and stir to combine. Add the flax mixture and gently stir until combined.

Step 7

Spoon stuffing mixture into each squash half. Cover each squash with foil. Bake for 20 minutes, or until the squash is soft and just golden.

Share to Email