Baked quinoa stuffed acorn squash

Jan, 24, 2012

At the farmers market I found one large acorn squash which I used for last nights dinner. I made baked quinoa stuffed acorn squash and it was a huge hit with Noah but then again he has not met to many foods he does not like:) 

One large acorn squash was plenty for us four and still had leftovers for lunch for Noah the next day. The sweetness of acorn and butter nut squash in general apeals to kids but they are also a great vegetable to serve with the high levels of fiber, potassium, vitamin B6 and E for examples. 

1 large acorn squash, cut in half length wise and seeds removed
1 cup cooked quinoa
1 tsp olive oil
1 garlic clove, grated
1 1/2 cups swiss chard, or collard greens, kale, chopped
1 tbs balsamic vinergar
Herb salt to taste
1/4 cup dired cranberries
2 tbs pumpkin seeds
Salt and pepper to taste
Cheese (optional

Preheat oven to F350. Place acorn squash cut side down in a baking dish with a little water in the bottom. Bake until flesh is soft, about 30 minutes. Heat olive oil in a skillet on medium heat and saute garlic for a few seconds. Add swiss chard and balsamic vinegra and herb salt and cook until swiss chard has vilted. In a bowl, combine cooked quinoa, swiss chard, pumpkin seeds and cranberries. Add salt and pepper. Turn squash cut side up and stuff quinoa into the hole, packing in full. Sprinkle cheese over if using. Bake for 10 minutes on F350.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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