Stuffed Acorn Squash square


This Stuffed Acorn Squash is a healthy, delicious & gluten-free side dish seasoned with brown sugar & maple syrup then stuffed with quinoa, apples & pecans.

Course Side Dish
Cuisine American
Keywords acorn squash, fall recipe, glutenfree, quinoa, recipe, side dish, squash, stuffing
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 425 kcal
Author Linda Warren


  • 3 medium acorn squash, halved lengthwise and seeds removed
  • Tablespoons  butter, melted
  • 6 Tablespoons brown sugar, packed
  • 6 Tablespoons maple syrup
  • Salt & pepper to taste
  • 2 cups cooked quinoa (change it up by cooking in 1 cup vegetable broth & 1 cup orange juice)
  • 1-2 Tablespoons light olive oil
  • 1/2 yellow onion, chopped
  • 2 medium shallots, chopped
  • 4 stalks celery, chopped
  • 1 teaspoon minced garlic
  • 1 Tablespoon fresh thyme, chopped
  • 1 Tablespoon fresh sage, chopped
  • 2/3 cup pecans, toasted and finely chopped
  • 1 large apple, washed, cored & diced
  • Parsley for garnish optional


  1. Preheat oven to 450 degrees. Line cookie sheet with foil for easy cleanup.
  2. Cut squash in half, from top to bottom, and lay cut side up on prepared cookie sheet.
  3. Mix 6 tablespoons butter, brown sugar and maple syrup together. Brush the top and insides of squash with pastry brush. Lightly salt & pepper it to taste. Roast in oven for about 30 minutes.
  4. While squash is cooking, prepare quinoa. You can prepare it with the usual 1 cup quinoa to 2 cups water or substitute 1 cup vegetable broth and 1 cup orange juice for the water. Bring to a boil, cover and cook 15 minutes. Set aside.
  5. Prepare stuffing ingredients. Heat large skillet with olive oil. Saute onions, shallots, celery and garlic until softened, about 6-8 minutes. Season with thyme, sage and salt & pepper to taste.
  6. Remove onion-garlic mixture from heat and stir in 2 cups cooked quinoa (save the rest for Quinoa Spinach Cakes or Tabouli), pecans and diced apples.
  7. Divide stuffing between the squash halves. Drizzle with remaining 1 tablespoon of butter. Place back in oven and cook for an additional 30 minutes or until squash is tender.
  8. Garnish with parsley if desired.
Nutrition Facts
Amount Per Serving
Calories 425 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g50%
Cholesterol 37mg12%
Sodium 155mg6%
Potassium 341mg10%
Carbohydrates 47g16%
Fiber 4g16%
Sugar 29g32%
Protein 4g8%
Vitamin A 645IU13%
Vitamin C 5.4mg7%
Calcium 79mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.