Spiced quinoa stuffed squash

    1 hour 25 min

    This is a winter warming dish. Quinoa, apple, garlic, ginger, cinnamon, chillies, baked acorn squash and mozzarella are used to stuff acorn squash shells. It's the perfect dish any day of the week.

    31 people made this

    Serves: 2 

    • 1 acorn squash, halved and seeded
    • 115g quinoa
    • 325ml water
    • 1 1/2 teaspoons butter
    • salt and pepper to taste
    • 1 tablespoon extra-virgin olive oil
    • 1/2 large onion, chopped
    • 1/2 green pepper, chopped
    • 2 sticks celery, chopped
    • 1 apple, diced
    • 3 cloves garlic, finely chopped
    • 1 (5cm) piece fresh ginger, finely chopped
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon caster sugar
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 dash crushed chillies
    • 55g grated mozzarella cheese

    Prep:35min  ›  Cook:50min  ›  Ready in:1hr25min 

    1. Preheat oven to 220 C / Gas 7. Place the squash halves, cut-side up into a small baking dish and bake until tender, about 45 minutes.
    2. Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
    3. Meanwhile, heat the olive oil in a frying pan over medium heat. Stir in the onion, green pepper and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg and crushed chillies; season to taste with salt and pepper.
    4. When the squash is tender, scoop out some of the flesh, leaving the halves 1.25cm thick. Roughly chop the acorn squash and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells and sprinkle with the mozzarella cheese. Return to the oven and bake until the cheese has melted and is bubbly, about 5 minutes.


    If acorn squash is unavailable, use butternut squash instead.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness that acts as a fabulous base to present the gingery, spicy flavors of the mixture. I have a friend who has a restricted gluten-free diet but always loved the flavors and coziness of stuffing so this has been popular with her, but also with the rest of the potluck crowd when I have made it. I love how versatile the dish is too - you can substitute margarine for the butter and eliminate the cheese to make it a vegan dish; you can add nuts or a dried fruit (currants for example) to the stuffing; you can experiment with other kinds of cheese (I've used goat before and it worked well).  -  20 Jul 2008  (Review from Allrecipes US | Canada)


    This is not very good. It is quite sweet, not at all savory. If you do make it, I would recommend cutting the apple pieces very small, and not using as much cinnamon as the recipe suggests.  -  22 Nov 2010  (Review from Allrecipes US | Canada)


    This is a great recipe, I cook my squash in the microwave and then get everything else ready. I would suggest reducing the amount of sugar a little bit, it can be slightly sweet. The mozarella cheese is a good complement to the flavors in the squash. Yumm!  -  05 May 2008  (Review from Allrecipes US | Canada)