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Baked Quinoa Pecan Stuffed Acorn Squash {Vegetarian, Vegan, Gluten-Free}

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Baked Quinoa Pecan Stuffed Acorn Squash | This beautiful stuffed quinoa pecan acorn squash recipe makes a perfectly healthy and delicious treat for vegans, vegetarians, and it's gluten-free. Organic quinoa, fall spices, coconut syrup, pecans, and dark cacao nibs are all nestled in beautiful orange-fleshed acorn squash makes for a nourishing vegetarian dish. #veganrecipes #vegetarianrecipes #squash #fallfood #easyrecipes #glutenfree #allergyfriendly

Have you ever made baked stuffed acorn squash before? With fall quickly approaching it’s time to think about delicious recipes that feature seasonal produce. Winter squashes are wonderful when seasoned, stuffed, and baked. They are also very healthy thanks to abundant antioxidants.

I’ll admit to not really liking squash all that much most of my life. But as my food-focus has changed from what merely tastes good to what also nourishes I’ve begun to appreciate the subtle sweetness of winter squashes such as acorn and butternut. Any orange-fleshed squash would work well for this recipe but don’t be afraid to try your favorite heirloom varieties as well.

Baked Quinoa Pecan Stuffed Acorn Squash Recipe

This beautiful stuffed quinoa pecan acorn squash recipe makes a perfectly healthy and delicious treat for vegans and vegetarians. Don’t worry though, omnivores will enjoy it too! The complete protein in organic quinoa, combined with fall spices, Wildly Organic coconut syrup, Wildly Organic pecans, and a pop of dark cacao nibs, nestled in beautiful orange-fleshed acorn squash makes for a nourishing dish.

Acorn squash are so versatile in that you can stuff them with so many different ingredients and flavors. Some prefer a more savory variety, stuffed with sausage, nuts and cheese; However, we’re going sweet with this easy quinoa and pecan stuffed acorn squash by using cinnamon, coconut sugar, cacao nibs and coconut syrup!

This recipe is so easy to throw together if you keep cooked quinoa on hand. Even if you don’t it’s still easy! Quinoa cooks quickly so the most time-consuming part is waiting for the baking time to finish.

How To Make Baked Stuffed Acorn Squash

First, carefully cut your squash in half and remove the seeds and stringy membranes. If you keep chickens, they will love this treat so make sure to toss it out to them. Then brush melted coconut oil over the exposed flesh.

Sprinkle the halves with a mixture of cinnamon and coconut sugar, then pop in the oven until fork-tender.

Meanwhile, mix your cooked quinoa with the remaining ingredients. If you haven’t cooked your quinoa yet you could start it as soon as you put the squash in the oven.

After the squash has baked until it’s fork-tender, remove from the oven and stuff the cavities with the quinoa mixture. Return to the oven and bake until heated through and lightly browned. If your quinoa was refrigerated this may take a few minutes longer.

Finally, drizzle some coconut syrup over the top of the squash before serving. It’s beautiful and tastes absolutely amazing! You can also leave out the cacao nibs if you don’t care for them. I love the dark, slightly bitter undertones they bring to the party here to balance out the sweet notes in the squash and the coconut syrup.

These would make a wonderful afternoon snack with a hot mug of coffee or tea or even a healthy dessert! However you choose to serve this baked stuffed acorn squash you can feel good knowing you’re serving up something healthy as well as delicious.

Try These Other Squash Inspired Recipes

Would you serve this Baked Quinoa Pecan Stuffed Acorn Squash as a sweet snack or for a healthy dessert?

Print Recipe
Baked Quinoa Pecan Stuffed Acorn Squash
This beautiful stuffed quinoa pecan acorn squash recipe makes a perfectly healthy and delicious treat for vegans and vegetarians. Don't worry though, omnivores will enjoy it too! Organic quinoa, fall spices, coconut syrup, pecans, and dark cacao nibs are all nestled in beautiful orange-fleshed acorn squash makes for a nourishing vegetarian dish.
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut acorn squash in half vertically (from stem to bottom). If the halves won't sit evenly trim a bit off of the bottom until they will.
  3. Scoop out the seeds and stringy membranes.
  4. Brush each half liberally with melted coconut oil, reserving remaining oil for quinoa stuffing.
  5. Place squash halves in a baking dish and into the oven for 25 to 35 minutes, until the squash is fork-tender.
  6. Meanwhile combine the cooked quinoa with the remaining melted coconut oil, coconut syrup, pecans, optional cacao nibs, vanilla extract, cinnamon, nutmeg, allspice, and salt.
  7. When the squash halves are fork-tender remove from the oven and divide the quinoa filling evenly between both halves.
  8. Return to the oven for an additional 20 minutes or until heated through and lightly browned.
  9. Drizzle Wildly Organic Coconut Syrup over each half before serving.
  10. Delicious warm or allow to cool to room temperature, refrigerate any uneaten portions.
Recipe Notes

Depending on the size of your acorn squash this recipe can feed 2 to 4 people.

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2 Comments

  • Reply
    Joanna
    September 13, 2018 at 6:10 pm

    can’t use coconut oil, what is a good substitute for it?

    • Reply
      Megan Hastings
      September 29, 2018 at 10:47 am

      Hi Joanna, You can use your favorite oil, such as our olive oil, in this recipe. Enjoy!

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