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Acorn Squash with Quinoa Stuffing

Recipe by : Kristen Norsworthy
Featured on Tuesdays with Thomas on 2/2/21


  • 2 acorn squash, 1lb each (optional: substitute delicata squash, we did both)
  • 1 cup red quinoa, rinsed
  • 2 cups ready to use sodium-free vegetable broth
  • 1/3 cup dried cherries, chopped
  • 1/4 tbsp. black pepper, freshly cracked and divided
  • 1 tbsp. Very Cherry Balsamic
  • 2 tsp. agave nectar
  • 1 cup arugula, roughly chopped
  • 1 cup spinach, roughly chopped
  • 1/3 cup hazelnuts or almonds, chopped


  1. Preheat oven to 350 degrees. Cut squash in half and de-seed, place cut side down on baking sheet. bake for 40-45 minutes, or until tender.
  2. While the squash is baking combine quinoa and broth in a regular saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Stir in cherries, cover and simmer another 2-5 minutes or until liquid is absorbed. Let stand, covered, for 5 minutes then fluff with a fork.
  3. In a large bowl, whisk together the cooked quinoa with the remaining ingredients until combined.
  4. When squash is baked, flip and fill squash with quinoa mixture. Then serve and enjoy!
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