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For the Acorn Squash
1 Acorn Squash buy organic
2 tbsp Olive Oil
2 tbsp Light Brown Sugar
2 tsp Kosher Salt
To Make the Quinoa
1/2 cup Quinoa
1 cup Water or Vegetable Stock
1/4 cup, chopped Onion
2 cloves, minced Garlic optional
1 cup, chopped Curly Kale
2 tbsp Golden Raisins

Stuffed Acorn Squash

Vegan & Delicious

    • Serves 2
    • Medium


    Fall is here! Well in my kitchen it is…though when you step outside it’s still sunny, humid and at 80+ degrees in Miami! Fall to me means, warm spices, apples, soups, and squash….lots and lots of squash. One of the prettiest is the acorn squash. Its shape can be intimidating and it looks more like a decoration than a vegetable, however, once you’ve tried it you will make it over and over again!



    Preheat Oven & Prep Acorn Squash

    Start by preheating your oven to 400F. We will be roasting the acorn squash until it gets nice and soft!

    To prep the acorn squash, scrub the skin of the squash then get a sharp knife, preferable a sharp chef's knife and cut the acorn squash into two halves, separating the top from the bottom. If your halves cannot stand on their own, cut a bit off the end so that it can stand up. With a spoon, scoop out the seeds and any stringy flesh. I used a glass casserole dish but any baking dish will work. Add about a cup of water to your baking dish, then add the acorn squash halves. Drizzle 1 tbsp of olive oil over each of the acorn squash halves as well as 1 tbsp of brown sugar and a sprinkle of salt. Roast in the oven for 45minutes to an hour or until the acorn squash is fork tender.

    I highly recommend buying organic acorn squash and eating the skin! The skin has vital antioxidants and fiber.


    Bake Acorn Squash & Cook Quinoa

    While the acorn squash roasts, cook the quinoa. Before adding the quinoa to your pot, rinse it well using a mesh strainer. Add the rinsed quinoa to the pot and 1 cup of water or broth. Cook on high until it comes up to a boil then lower the heat to low and allow it to cook covered for about 20 minutes or until the liquid has evaporated. About 10 minutes into the cooking time, add the chopped onion and garlic to the quinoa and stir. Once the quinoa is cooked, fluff it with a fork and add salt to taste.

    For the kale, simply wash the leaves and steam for 1 minute. The easiest way to steam your kale is by adding the wet leaves to a plate and microwaving it for 35-45 seconds!

    Once the acorn squash has cooked, use tongs to move the halves to the plate (they will be very hot!). Add a scoop of quinoa, a handful of the steamed, chopped kale, a few golden raisin and another sprinkle of salt. Happy Fall Everyone!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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