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Healthy Recipe: Quinoa Stuffed Acorn Squash

While the cold weather is blowing outside, make a hearty veggie dish that's sure to warm you up. This quinoa stuffed squash recipe is seasoned with savory cumin, sweet raisins, and crunchy celery, which complements the smooth and creamy flesh of the baked acorn squash beautifully.

To see this simple recipe and find out how low in calories it is read more!

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash


  1. 3 medium acorn squash, halved and seeded
  2. 2 tablespoons brown sugar
  3. 1 tablespoon Earth Balance (or other margarine), melted
  4. 2 tablespoons olive oil
  5. 2 cloves garlic, chopped
  6. 2 stalks celery, chopped
  7. 2 carrots, chopped
  8. 1 can kidney beans, rinsed and drained
  9. 1/2 cup raisins
  10. 1 cup uncooked quinoa
  11. 1 vegetable bouillon cube
  12. 1 1/2 tablespoons ground cumin
  13. Salt and pepper to taste
  14. 6 teaspoons shredded cheddar cheese


  1. Preheat oven to 350° F.
  2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.
  3. While the squash is baking, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook five minutes. Mix in the kidney beans and raisins and continue to cook and stir until vegetables are tender.

  4. Boil two cups water, one cup quinoa, and the bouillon cube together. Once this comes to a boil, reduce the heat to low and cook for 15 to 20 minutes until quinoa is cooked. Season cooked quinoa with cumin, salt, and pepper. Then stir in the veggies and beans.

  5. Stuff each squash halve with about a cup of the quinoa veggie mixture, and sprinkle with one teaspoon cheddar cheese. Cook another five minutes or until the cheese is melted.

Makes six servings.

Serving Size 1 stuffed squash
Calories 219
Saturated Fat 1.4 g
Cholesterol 3 mg
Sodium 141 mg
Carbs 34 g
Fiber 3.3 g
Protein 5.6 g

If you have any tasty healthy recipes to share, post them in the Healthy Recipe Group.

Texbaker65 Texbaker65 5 years
Also no brown sugar or margarine. I used black beans and date pieces. Nice recipe.
InspireTeachCook InspireTeachCook 6 years
I made this recipe without the brown sugar or margarine. I also substituted the water and bouillon cubes with chicken broth. LOVED this recipe !! Extremely tasty and were great as leftovers !!
danakscully64 danakscully64 6 years
I'm making this again soon, can't wait!
kly01 kly01 7 years
So delicious! My husband and I are meat-eaters and we both loved this! I omitted the sugar and butter part since I couldn't tell what that's really about.
danakscully64 danakscully64 7 years
Thanks! I did a yahoo search to try and find the recipe at another location and nothing came up. If anyone decides to make it, you don't need the butter or brown sugar, the squash is sweet by itself :)
KMattes KMattes 7 years
In the original recipe from, they said to "Dissolve the sugar in the melted butter. Brush squash with the butter mixture" after baking them.
danakscully64 danakscully64 7 years
I'm leaning towards it was an accident. All of the the ingredients go in order of how they're cooked and added, the EB and Brown Sugar don't really fit. I don't see the BS in the picture either. Neither ingredient is needed, honestly :) I hope Fit will clear it up.
Camarogirl67 Camarogirl67 7 years
Danakscully - i'm thinking maybe softening the veggies was supposed to be done with the EB, and maybe brown sugar is for when the mixture is cooking with the other ingredients? Fit, can you help us?
danakscully64 danakscully64 7 years
I made this and just ignored the Brown Sugar and Earth Balance on the ingredients list. I am now a fan of Quinoa! I've had it on 2 other occasions in different recipes and didn't care for it. I made a few changes to the recipe. First, I didn't use raisins, I used dried cranberries. They worked PERFECTLY in this. I didn't add the garlic until I put the beans and cranberries in, I didn't want it to burn and get bitter. Softening the veggies wasn't very easy, mine ended up slightly burning. I might use a little veggie broth next time to help this. I also used Monterrey Jack cheese instead of cheddar. Great recipe, thanks for sharing!
danakscully64 danakscully64 7 years
Ditto with the EB.
danakscully64 danakscully64 7 years
I'm confused, where does the brown sugar come into play? I'm cooking it now and don't know what to do.
danakscully64 danakscully64 7 years
I have everything but the squash for this, will have to pick some up today. I have quinoa I have no idea what to do with. I made a similar recipe, that's why I bought it, but it wasn't fantastic. The recipe came from Women's Health. I likely won't be using raisins, I don't care for those. Might substitute cranberries. Thanks for posting!
Fitness Fitness 7 years
yu1 — what about using another whole grain such as brown rice in place of the quinoa?
Asche Asche 7 years
Moosewood has a similar recipe. It's yummy!
wiggle wiggle 7 years
yu1 — that's a bummer about quinoa an your tummy, but this recipe looks tasty to me.
yu1 yu1 7 years
This seems like the perfect recipe! I love grains and beans! Its a shame that I'm really sensitive to quinoa, it's so tasty but whenever I have it I get a really upset stomach. I'll try the recipe but use cous cous instead! :)
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