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Stuffed acorn squash

Medically reviewed on Apr 23, 2018

Serves 4

Dietitian Tip

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.


  • 2 medium acorn squashes, cut in half with seeds removed
  • 1 tablespoon olive oil
  • 2 cups chopped Granny Smith or Honeycrisp apples
  • 1/2 cup chopped shallots
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 4 cloves garlic, chopped
  • 1 cup cooked quinoa
  • 1/4 cup chopped unsalted pecans
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Nutritional Analysis (per serving)

Serving Size1/2 squash
Carbohydrate44 g
Cholesterol0 mg
Fiber8 g
Protein5 g
Sodium284 mg
Monounsaturated Fat5 g
Saturated Fat1 g
Total Fat10 g

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