Stuffed with fluffy quinoa, kale, and toasted hazelnuts, this acorn squash recipe is perfect for the fall. it’s Healthy, hearty, delicious, and easy to make. This dinner recipe is vegan and gluten-free.
 
shot from above, a pumpkin is filled with vegan goat cheese, hazelnuts and kale

Quinoa stuffed acorn squash is the perfect autumn recipe! It’s flavorful, nutritious, filling, and so delicious.

This vegan savory squash recipe has been one of my favorite fall dishes for many years now and I’m so excited to share my recipe with you. 

The sweet and soft roasted acorn squash pairs so well with the wholesome quinoa, fragrant onion, kale, and crunchy hazelnuts.

But now, let’s make this stuffed acorn squash dish. 

Ingredients needed for quinoa stuffed acorn squash

With only seven ingredients you will have a delicious and flavorful fall dinner that’s vegan, whole30, and paleo. This dish is made with ingredients that are nutritious and easily accessible during the fall season.

  • Acorn squash
  • Quinoa 
  • Yellow onion
  • Hazelnuts
  • Baby kale
  • Avocado oil
  • Salt and pepper 

Optional ingredient:

  • Goat cheese
a fork is digging into a roasted acorn squash that's topped with quinoa, kale, spinach and  and nuts

How to Roast Acorn Squash

Start with placing the whole acorn squash in the oven at 400 F for 5 – 10 minutes. This step will soften the acorn squash just enough to cut it more easily.

Then, wait until the squashes have cooled enough to handle. Then, cut the squash in half.

Using a spoon, remove the seeds and strings in the core of the squash. 

Now, lightly drizzle avocado oil and a pinch of salt on the inside of the acorn squash. Place it on a baking sheet with the cut side facing down.

Bake the acorn squash for another 20 minutes.

Can I eat the skin of acorn squash?

Yes! The skin is completely eatable! Not only is it nutritious, but it’s also delicious after being roasted. 

In this recipe, the skin of the acorn squash also serves as a bowl. It’s going to look so pretty! 

How to make quinoa stuffed acorn squash

pumpkins drizzled with healthy avocado oil that's been baked in to oven

While the squash is roasting in the oven, cook the quinoa per the packaging direction (I like using vegetable stock or broth along with a pinch of salt). 

Then, gently smash the hazelnuts with the side of a knife or roughly chop them up. Toast them in a small saucepan on medium heat for about one minute or until golden brown. They will burn quickly so don’t turn your back on them. Set aside.

Now, in a frying pan, heat 1 tablespoon of avocado oil over medium heat. Cook the chopped onion for 2-3 minutes or until softened. Then, add kale and cook for an additional 2-3 minutes or until wilted.

When the quinoa is cooked, add it and the toasted hazelnuts to the kale and onion mix. Season with salt and pepper to taste.

Lastly, take the acorn squash from the oven and fill them with the kale and quinoa stuffing. If desired, sprinkle goat cheese on top. 

 

a fork is digging into a roasted acorn squash that's topped with quinoa, kale, spinach and  and nuts

What else can I Stuff Roasted Acorn Squash with

Let this recipe be an inspiration to keep stuffing acorn squash (and other squashes) with delicious fillings. A few of my other favorite things to stuff acorn squash with is:

  • Mushrooms
  • Cranberries
  • Sausage
  • Ground turkey

The sky is the limit when it comes to stuffing! Why not stuff it with traditional Thanksgiving stuffing!? 

How to Store quinoa stuffed Acorn Squash

Once the quinoa-stuffed acorn halves have cooled completely, wrap them individually in plastic wraps so the stuffing will be packed tightly inside of the acorn squash. Then store in a container in the refrigerator for up to 3-4 days.

It’s easy to reheat the whole stuffed squash either in the microwave or the oven. 

This is the perfect weekend meal prep recipe for the whole family to enjoy throughout the week! 

IF YOU MAKE THIS RECIPE, USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

roasted acorn squash stuffed with quinoa, kale, onions and hazelnuts topped with goat cheese

a fork is digging into a roasted acorn squash that's topped with quinoa, kale, spinach and and nuts

Get the recipe:Quinoa Stuffed Acorn Squash {Vegan, Gluten-Free}

This vegan quinoa, kale, and hazelnut Stuffed Acorn Squash recipe is perfect for fall. It's healthy, delicious, and easy to make.
5 stars (2 reviews)

Ingredients

  • 2 medium sized acorn squash
  • 1/2 cup uncooked quinoa
  • 1/2 small yellow onion, chopped
  • 1/4 cup hazelnuts
  • 2 hands ful baby kale
  • 2 -3 tbsp avocado oil, divided
  • Salt and pepper to taste
  • Goat cheese, optional

Instructions 

  • Preheat the oven to 400 F Degrees.
  • Place the whole acorn squash in the oven at 400 F for 5–10 minutes. (Optional: This step will soften the acorn squash just enough to more easily cut through.)
  • Once the squashes have cooled enough to handle, cut the squash in half.
  • Using a spoon, remove the seeds and strings from the core of the acorn squash.
  • Drizzle 1-2 tbs avocado oil and a pinch of salt on the inside of the acorn squash. Place the squash on a sheet pan with the cut side down and bake for another 20 minutes.
  • Cook the quinoa per the packaging direction (I like using vegetable stock or broth along with a pinch of salt).
  • Gently smash the hazelnuts with the side of a knife or roughly chop them up.
  • Toast them in a small saucepan on medium heat for about one minute. Set aside.
  • In a frying pan, heat 1 tablespoon of avocado oil over medium heat. Cook the chopped onion for 2-3 minutes or until softened. Add the kale and cook for an additional 2-3 minutes or until wilted.
  • Add the hazelnuts and cooked quinoa to the onion and kale mix. Season with salt and pepper to taste.
  • Remove the acorn squash from the oven and stuff it with the quinoa mixture.
  • Top with goat cheese (optional)
  • Enjoy!

Notes

My favorite way to cook quinoa is In a rice cooker.
Serving: 1g, Calories: 328kcal, Carbohydrates: 29g, Protein: 6g, Fat: 27g, Saturated Fat: 3g, Polyunsaturated Fat: 23g, Sodium: 324mg, Fiber: 8g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.