Quinoa Stuffed Acorn Squash


Quinoa Stuffed Acorn Squash ☺️🍂⠀
2 medium sized acorn squash⠀
1/2 cup dry quinoa ⠀
1 cup vegetable broth ⠀
1/2 small yellow onion chopped⠀
1/4 cup raw hazelnuts⠀
2 handful spinach or baby kale⠀
2 -3 tbsp avocado oil⠀
Salt pepper to taste⠀
Preheat the Oven to 400 F Degrees.⠀

Bake Acorn Squash:⠀
Place the acorn squash as a whole in the oven at 400 F for 5 – 10 minutes. (Optional: This step will soften the acorn squash just enough to cut through more easily). Once they have cooled enough to handle. Use a knife to take out cord, then cut the squash in half. Use a spoon to take out the seeds, and scrape the strings clean with the side of your spoon.⠀

Lightly drizzle some avocado oil and a pinch of salt on the inside of the acorn squash. Bake for another 20 minutes.⠀

Prepare the Stuffing:⠀
Cook the quinoa in vegetable stock or your favorite kind of broth. Chop the onion into small cubes. Gently smash the hazelnuts with the side of your knife or roughly chop them.⠀

In a frying pan, heat 1 tablespoon of avocado oil. Cook onion for 2 -3 minutes or until slightly softened. Add hazelnuts. Cook until hazelnuts are slightly toasted. Add quinoa to the mix. Season with salt and pepper to taste.⠀

Once everything is fully combined. Add baby spinach or baby kale. Cook until the greens are slightly wilted.⠀

Stuffed Acorn Squash⠀
Remove Acorn Squash from the oven, then stuff with the quinoa mixture. Optional: Add extra pomegranate seeds and avocado.⠀




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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