Quinoa-Stuffed Acorn Squash - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

This holiday, let vegetables hog the limelight at your festivities. This acorn squash makes a wonderful main course or a unique side dish that will change what your family looks forward to at the dinner table.


  • 2 acorn squash, halved and seeded
  • 3 Tbsp. olive oil, divided
  • ½ cups quinoa
  • 1 lb. leeks, sliced
  • ½ cup chopped walnuts
  • ¼ cup chopped fresh sage
  • ¼ cup chopped fresh thyme
  • ¼ tsp. salt
  • Pepper to taste


  1. Preheat oven to 425ºF. Drizzle a third of the olive oil over the cut side of the squash. Place the halves cut-side down on a baking sheet and roast until tender (20-35 minutes).
  2. While the squash is cooking, cook the quinoa according to package directions.
  3. In a skillet, heat remaining two-thirds of the olive oil. Sauté the leeks until they just begin to brown (4-5 minutes). Toast the walnuts with the leeks until slightly browned (1-2 minutes).
  4. When the quinoa is done, stir in the cooked leeks. Add the remaining ingredients except for the squash. When the squash is done, spoon quinoa generously into each half to serve.
Nutritional analysis per serving: Calories 430; Total Fat 22g (28% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 175mg (8% DV); Total Carbohydrate 56g (20% DV); Dietary Fiber 9g (32% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 15% DV; Iron 35% DV; Potassium 25% DV; Copper 80% DV; Manganese 80% DV; Vitamin K 80% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-stuffed-acorn-squash/
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796