Stuffed acorn squash

Stuffed acorn squash

Dec 18 2019


45 mn

Makes 4

Who else needs little break from eating so much during the holidays? This dish feels festive enough for December but is also really clean and full of nutrients to help recover a little. You could eat it anytime of the year during squash season.


  • 2 acorn squash, cut in 2, seeds removed
  • 3-4 carrots, peeled and chopped
  • 1 large zucchini, washed and cut into small cubes
  • 1 cup of quinoa
  • 1 cup of crumble feta
  • 1 /2 cup of dried cranberries
  • 1 lemon, juiced
  • 2-3 tbsp of olive oil
  • Salt and pepper to taste


Preheat the oven at 425F. Cut the squash in 2, place in a baking dish and scatter the carrots and zucchini around. Drizzle with olive oil, salt and pepper and roast for 40-45 minutes.

Cook the quinoa according to packaging instruction. When it is cooked, toss with the feta, cranberries, squeeze the lemon and add 1-2 tbsp of olive oil. Taste and adjust seasoning.

When the veggies are cooked, add the zucchini and carrots to the quinoa and combine it all together. Spoon it into the acorn squash and you can  eat it like that or broil for 2-3 minutes so the feta caramelizes.

Add some micro greens or fresh herbs to make it look pretty and enjoy!

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