Quinoa Stuffed Acorn Squash

I love acorn squash. No peeling or chopping; just bake in the oven and serve. Scoop out the seeds and stuff with rice, quinoa, or any other stuffing of your choice. With a side salad (or sushi nori-wrapped greens) you have a complete vegetarian/vegan meal and if you choose to eat meat, then the squash is a great side dish.

They do have significant carbs, so you may want to eat 1/4 instead of 1/2 of the squash. Here is what www.theglobeandmail.com says (excerpted quote from a longer article):

Squash is a vegetable and, in my opinion, it’s a vegetable you shouldn’t declare off limits. …. they contain more carbohydrates than vegetables like leafy greens, cauliflower and bell peppers…..
One-half cup of cooked butternut squash, for example, has 11 grams of carbohydrate and 41 calories while the same sized serving of cooked broccoli has 5.6 grams of carbohydrate and 27 calories…..
Unlike white bread and other refined flour products, winter squash is a good source of potassium and fiber…. What’s more, some types are packed with beta- and alpha-carotene, antioxidants thought to help prevent heart disease and certain types of cancer.

And quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. To read 11 health benefits of quinoa, please go to https://www.healthline.com/nutrition/11-proven-benefits-of-quinoa.

So here is my easy recipe for stuffed squash with the

Acorn Squash Stuffed with Quinoa

Utensils: oven pan for squash, stove top pot for quinoa, cutting board and knife, salad spinner or tea towel, serving plates
Prep. Time: for both squash and quinoa – 20 minutes
Cooking Time: Up to one hour, depending on size of squash
Categories: Vegan, Gluten free, No Added Sugar


one medium-sized, organic acorn squash
onion, garlic, ginger
olive or avocado oil
herbs of your choice
1/2 cup organic, whole grain quinoa
veggie soup stock


  1. Wash squash and place in a 375-degree oven til soft enough to cut, about 1/2 hour.
  2. Cut squash in half lengthwise, scoop out seeds (compost), and place in a small pan, face down, with about one-inch soup stock. Bake until the center is soft, maybe another 20 minutes.
  3. While squash finishes baking, prepare quinoa according to package directions. My Belle Solé brand package says 1. Rinse one cup quinoa in a strainer and rinse with water, stirring gently. 2. Place in a cooking pot and add 1 1/2 cups water (or stock-es) and 1/4 tsp. salt, if desired. 3. Cover and bring to a boil, 4. Reduce heat to simmer 10-12 minutes. 5. Remove from stove and allow to sit 5 minutes covered. 6. Fluff with a fork and serve.
    [Note: I made on 1/2 cup of quinoa and still had some left.]
  4. While the quinoa is cooking, add about 1/4 cup of diced onion or scallion, one small, minced garlic clove, and s a small piece of diced ginger. Add herbs to taste. (I used curry powder, but you can also use Za’atar, Italian herbs or just salt & pepper.)
  5. Remove cooked squash when tender, brush a little oil in the cavity and add the cooked quinoa with minced onion, garlic, and ginger. Serve while still hot.Variation: I added cooked and roasted chickpeas for added protein. I soak, sprout, freeze and cook my chickpeas. I will be doing a posting on sprouted beans and grains in April.)

Cashew Sauce over Roasted Veggies

We ate at an Indian restaurant recently and I ordered veggies in some kind of curried cashew sauce which I enjoyed, so I thought I would experiment at home with roasted veggies, instead of stewed veggies.

Utensils: Cutting board and knife, baking pan, small pot, bowl, platter and spoon for serving
Prep. Time: About 10 minutes
Cooking Time: About 20 minutes
Categories: Vegan (V), Gluten Free (GF), No Sugar Added (NSA)

Note: The beauty of this dish is that you can choose whatever vegetables appeal to you, keeping in mind they need to be cut about the same size in order for them to roast at the same time. (See my P.S. with alternative suggestions.)


2- 2 1/2 cups bite-sized (Organic) veggies, such as:
one carrot, scrubbed and cut into thin circles or toothpicks
one leek, washed with green tops removed (use for soup stock) & cut into circles
2 oe 3 cauliflower flowerets, washed and sliced thinly, lengthwise
4-5 Brussels sprouts, washed, trimmed, and sliced thinly
3-4 small mushrooms, wiped with a wet cloth and sliced from top to bottom
2-3 Tbl. Ghee, butter, or your choice of oil for baking pan

1/2 cup soaked cashews (raw or roasted)
approx. 1 1/4 cups coconut water or water
Curry powder to taste (start with 2 teaspoons.)


Here are the veggies on the oiled baking pan. They tend to shrink when roasted,
so add more of each veggie for additional servings.


1. Preheat oven to 350 degrees F.  Soak cashews in warm water. (Best soaked earlier in the day for ease of making it into a puree.)

2. Scrub and slice veggies as noted above. Toss with 1 – 2 Tbl.oil, ghee, or butter.

3. Brush final Tbl. oil, ghee, or butter on baking pan. Spread prepared veggies and bake for about 20 minutes, turning at least once. They should be tender, but not mushy. (Feel free to sprinkle with salt and pepper.)

4. While veggies are roasting, drain soaked cashews, place in blender with coconut water (or water) and curry powder (start with 2 tsp.) and puree until smooth. If too thick to pour, add more (coconut) water and blend again. Also add more curry powder, if needed.

5. Place the cashew cream in a small pot and warm on the stove for about 5 minutes, stirring to avoid burning.

6. Remove veggies from baking pan and spoon onto a serving platter. Turn off stove and pour cashew sauce over the veggies and serve.

Yield: Serves 2 to 4 depending on if it is a main dish or side dish. For a main dish feel free to add a protein source, such as chickpeas.*

*P.S. On the Home Page for February I listed 10 foods from the Global Health Center site that are heart healthy, so you can use broccoli instead of cauliflower (although they are both good-for-you cruciferous veggies) and add thick asparagus stalks when  in season. Then serve a green salad using spinach, avocado or walnuts, olives, and chickpeas and you have a super heart-healthy dish!

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