Fall Quinoa Stuffed Acorn Squash

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Fall is here and that means it’s time to bring on the squash! This stuffed acorn squash was SO good and it was pretty simple to make. The best part is that it can be made in advance and then reheated perfectly. It tastes just as good (if not better) the more it sits so don’t be afraid to make this on Sunday to have later on in the week.  You can also add sausage or chicken to it as well if you aren’t looking for a meat free meal. 

Fall Quinoa Stuffed Acorn Squash
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Ingredients
  1. 2 small acorn squash, cut in half and seeds removed
  2. 1 cup cooked quinoa
  3. 6 Brussels sprouts, thinly sliced
  4. 2 green apples, peeled and diced
  5. 1 small onion, diced small
  6. 1-2 T olive oil
  7. 1 cup pecans or walnuts, roughly chopped
Instructions
  1. Preheat oven to 425 degrees. Place the acorn squash halves cut side down on a greased baking sheet. Bake until tender, 25-30 minutes.
  2. Sauté apples, Brussels sprouts, and onions in olive oil until tender.
  3. Add mixture to a bowl and stir in quinoa and nuts. Stuff each acorn squash with quinoa mixture. Save any extra filling to have on the side or eat for lunch the next day.
  4. Put the stuffed acorn squash back in the oven and bake for 10 minutes until heated through.
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