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Stuffed acorn squash

May 23, 2026

Recipe

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Serves 4

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Heat the oven to 425 F. Line a baking sheet with parchment paper. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

2 medium acorn squashes, cut in half with seeds removed
1 tablespoon olive oil
2 cups chopped Granny Smith or Honeycrisp apples
1/2 cup chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
4 cloves garlic, chopped
1 cup cooked quinoa
1/4 cup chopped unsalted pecans
2 tablespoons chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 1/2 Fruits 2 Grains and grain products Meats, poultry and fish 1/2 Nuts, seeds and dry beans Sweets 1/2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) 1/2 Fruits Meat and meat substitutes Milk and milk products 1/2 Nonstarchy vegetables 3 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

3 Carbohydrates 1/2 Fats 1/2 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 267 Calories 44 g Total carbohydrate 0 mg Cholesterol 8 g Dietary fiber 5 g Monounsaturated fat Potassium 5 g Protein 1 g Saturated fat 1/2 squash Serving size 284 mg Sodium 10 g Total fat