Stuffed Acorn Squash (GF)

Here is another great side option to use some of the beautifully delicious squashes we have available to us in the fall and winter.

A great side that can replace or compliment your stuffing sides as a way to get in more nutrient dense foods that include fiber to help fuel and satisfy you. The one thing with stuffing is it really is contrary to its name as it leaves you feeling hungry not long after you eat it! As its filled with starchy carbs it can literally just be a filler that doesn’t contain a whole lot of nutrients. While it is tasty, and not to say you shouldn’t eat it, but having more nutrient dense foods in addition will serve your body better in the long run.

This recipe is so easy and I even prepped the acorn squash a day ahead. The stuffing I made extra to have leftovers and incorporate into salads and wraps for days later. Its a great way to make once and eat multiple times.

Ingredients

  • 2-3 acorn squash

  • 2-3 tbsp organic grass fed butter or high heat oil like avocado oil

  • 2 cups water

  • 1 cup dry quinoa

  • 1 tbsp miso paste

  • sea salt

  • black pepper

  • 1 tbsp cumin

  • 1 tbsp miso paste

  • 2-3 garlic cloves

  • 2-3 fresh sage leaves chopped

  • 3-4 fresh thyme removed from branch

  • 1/4-1/3 cup of fresh cooked or dried cranberries

  • Optional for sweeter - 2 tbsp maple syrup or 2 tbsp olive oil for savory

  • Optional - 1/4 cup pumpkin seeds

Directions:

  1. Preheat oven to 350.

  2. Cut acorn squash lengthwise in half. Remove seeds and drizzle with butter or olive oil, sea salt, black pepper and cumin.

  3. Bake on lined baking sheet with parchment paper for 35 minutes or until soft

  4. Remove from oven and let cool.

  5. Prepare the quinoa.

  6. In a big stovetop cooking pan, use butter or avocado oil to line pan. Add in 3 chopped cloves of garlic and let simmer.

  7. Add 2 cups of water and 1 tbsp miso paste and bring to a boil.

  8. Add 1 cup of quinoa (add another cup if needed) and cook for approx 20 minutes covered or until soft.

  9. Add Thyme and sage

  10. Remove from heat and fill acorn squashes as you top with pumpkin seeds, cranberries and olive oil or maple syrup or olive oil.

Serve and enjoy!

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