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Friday November 17, 2023


Stuffed Acorn Squash


This Stuffed Acorn Squash recipe transforms a classic Thanksgiving dish into a hearty and flavorful Tex-Mex delight. Filled with a spiced quinoa, black bean, and avocado salad, these roasted acorn squash halves make a satisfying vegetarian main course. The combination of cumin, coriander, and green chiles adds a southwestern flair, while the creamy avocado and feta provide richness and tang. Whether served as the star of your Thanksgiving table or as a standalone dinner, this Stuffed Acorn Squash is sure to become a fall favorite.


For Roasted Acorn Squash:

  • 3-4 small acorn squash, sliced in half
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

For Quinoa Salad Filling:

  • 1 teaspoon coriander
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 (14-ounce) can black beans, drained and rinsed
  • ¼ cup chopped scallions
  • 1 (4-ounce) can of green chiles
  • ¼ cup feta cheese (optional)
  • 1 ½ cups cooked quinoa
  • 2 avocados, diced
  • 1 teaspoon cumin
  • A few squeezes of lime
  • Sea salt and freshly ground black pepper


  1. Preheat Oven:
    • Preheat the oven to 400 degrees F.
  2. Prepare Acorn Squash:
    • Cut acorn squash in half and scoop out the insides.
    • Drizzle with olive oil and sprinkle with salt and pepper.
    • Roast cut side up for about 35-50 minutes or until squash is tender in the middle and browned around the edges.
  3. Prepare Quinoa Salad Filling:
    • Heat olive oil in a large skillet over medium heat.
    • Add chopped onion, a pinch of salt, and pepper. Cook until translucent.
    • Add minced garlic, cumin, and coriander. Stir to combine.
    • Add green chiles and stir again.
    • Add cooked quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime, and more salt and pepper to taste.
    • Remove from heat, let it cool, then stir in diced avocado.
  4. Stuff Acorn Squash:
    • Scoop the filling into the roasted acorn squash halves.
  5. Serve:
    • Adjust seasonings if needed.
    • Serve as a flavorful and hearty main course or a Thanksgiving side dish.

Make-Ahead Tip:

  • Make the quinoa pilaf up to two days in advance and store it in the fridge. Wait to add the avocado until ready to stuff and serve.

Vegan Option:

  • Skip the feta cheese for a vegan-friendly version.


Stuffed Acorn Squash is a creative and delicious twist on a classic fall dish. The Tex-Mex-inspired quinoa salad filling adds bold flavors and makes this vegetarian recipe a satisfying option for any occasion. Enjoy the warm and comforting combination of roasted acorn squash, spiced quinoa, and creamy avocado in this delightful and nutritious dish.