Go Back

Quinoa Stuffed Roasted Acorn Squash


  • 4 acorn squashes
  • 1 1/2 cups of sprouted quinoa
  • 3 cups of water
  • 1/2 cup of butter softened
  • 3 TBS of maple syrup
  • 2 tsp ground cinnamon divided
  • 2 tsp salt divided


  • For the Roasted Acorn Squash:
  • Preheat oven to 400 degrees F.
  • Cut each squash in half lengthwise and place on a large baking sheet, flesh side up.
  • Spread softened butter over the flesh side of the squash.
  • Drizzle the maple syrup over the squash halves.
  • Sprinkle with 1 tsp of salt.
  • Sprinkle with 1 tsp of ground cinnamon.
  • Cook for 40 minutes, or until soft
  • For the quinoa:
  • Rinse the quinoa.
  • Place the quinoa, 1 tsp salt and water in a pot.
  • Stir together.
  • Heat over high heat until the water comes to a boil.
  • Reduce heat to very low and put a lid on the pot.
  • Cook, without stirring or removing the lid, for 15 minutes.
  • When the quinoa is done, stir in remaining 1 tsp of ground cinnamon.
  • To complete the dish:
  • Spoon the quinoa into the squash halves and serve.


The quinoa would be great with raisins, diced dried apricots or apples mixed in.