I first came across acorn squash (also known as Des Moines squash or pepper squash) when a friend gave me a dozen of it in the summer. I didn’t know what to do with it at first, but I did some research and thought that it would be great with grains!

This recipe will highlight two amazing ingredients: quinoa and acorn squash. Both have excellent flavors and textures, and are packed with nutrients! It’s also very easy to make. Let me walk you through the steps!

Acorn Squash Stuffed with Quinoa Recipe

What You’ll Need

1. An oven 

You will be using the oven to cook your acorn squash. I use a countertop convection oven because that’s what I have at home, but you can use any type available, as long as it can reach 350 degrees Fahrenheit.

2. A large saucepan

This is what you’ll be u
sing for cooking the quinoa. You will be needing two cups of water in cooking the quinoa for this recipe, so make sure that your saucepan is big enough for this amount.

3. A medium-sized pan or skillet

This is where you’ll be sautéing the quinoa and the rest of the ingredients before stuffing it in the acorn squash. 


• Acorn squash, 3 medium-sized pieces
Organic Royal white Quinoa, 1 cup
• Water, 2 cups
• Yellow onion, ½ cup
• Almonds, ¼ cup, chopped
• Raisins (optional), ¼ cup

Note: If you’re not a fan of raisins, you can use other dried fruit like cranberries and mangoes. If you don’t want to add a fruity element to your dish, that’s fine, too. You can leave it out, and it’s still going to taste great!

You can also use some black, red or even kaniwa in this recipe.


1. Preheat the oven and prepare the acorn squash. 

Preheat your oven to 350F.

Meanwhile, cut the acorn squash vertically in half. After removing all seeds, drizzle some olive oil on top and season with some salt and pepper.

On a baking sheet lined with foil or parchment paper, place the squash halves flesh side down and bake for 25 to 30 minutes.

2. Make the quinoa.

Two cups of water are needed to cook one cup of quinoa, so in this recipe, we’ll be using a total of two cups.

GoGo Quinoa’s quinoa is pre-washed so you will not need to rinse it beforehand. 

Using the medium saucepan, combine two cups of water and one cup of quinoa and bring to a rapid boil.

Once the mixture starts to boil rapidly, reduce your heat to low and simmer the quinoa until it absorbs all the liquid (this should take about 15-20 minutes). Once the quinoa is fully cooked, fluff it well with a fork and set aside.

Note: If there’s still some water left, you can use a mesh strainer to get rid of all the excess water. Simply transfer it to the same saucepan where you cooked it and set aside. 


3. Mix the ingredients. 

Before you combine almonds with the quinoa, I suggest you toast them first. Using a medium saucepan, toast the nuts for about three to five minutes. Transfer to a container and set aside.

Using the same pan, sauté the onions in two tablespoons of olive oil, and cook on medium heat until translucent. Turn off the heat and stir in the toasted almonds.

Add the onion and almonds to the quinoa and stir in the raisins. Mix well.

4. Stuff the acorn squash. 

After 30 minutes in the oven, you’re now ready to take your halved acorn squash out. Cool them for about three minutes, and then spoon the quinoa into each half. Serve warm!

If you have leftover quinoa, you can serve them on the side so everyone can just help themselves while eating.

Pro tips

• This recipe calls for chopped almonds, but you can use other types of nuts! I used a combination of chopped walnuts and pistachios in a previous recipe, and it came out perfect! Get creative. Feel free to experiment! 

• Try drizzling some honey on each slice of acorn squash (make sure that you use raw honey–these are the ones that last forever). My kids and I love this—it’s a great combination of sweet and savory flavors. You can also serve it on the side.


Simple, right?

How did your dish turn out? This is an excellent nutrient-packed dish that you can have as a meal or as a side to another light dish (it was also excellent with some refreshing lychee tea I made them a few hours before cooking).

I hope you enjoyed making this dish! I sure had an excellent time writing it! If you have any comments or suggestions, send them in below! Recommendations are welcome, too!

Until next time! Good luck!


Other GoGo Quinoa Stuffing: