Stuffed Acorn Squash


Units Scale
  • 2 acorn squashes, cut in half and seeds removed
  • 2 cups cooked quinoa
  • 1 cup cooked meatballs, cubed (alternatively you can use 1/2 pound cooked sausage)
  • 1/2 orange bell pepper, diced
  • 1 zucchini, cut into 1/4 inch cubes
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1 tsp dried Italian herbs
  • 1 tbsp fresh chopped parsley
  • 1 tsp kosher salt
  • 1/2 tsp pepper


  1. Heat oven to 375
  2. Fork the acorn squash halves and microwave on regular heat for 2 minutes
  3. Meanwhile, add the olive oil to a pan, add the bell pepper and zucchini and saute for 2-3 minutes
  4. Add the quinoa, meatballs, dried and fresh herbs, salt and pepper and cook for another minute, just until the quinoa warms up.
  5. Place the acorn squash halves with the skin side down and gently fill all four halves with the quinoa filling. Drizzle with olive oil and bake for 20 minutes