Stuffed Acorn Squash with Quinoa

Name: Stuffed Acorn Squash with Quinoa
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 2 acorn squashes (halved, and seeds scooped out with a spoon); 2 tablespoons olive oil; 1 teaspoon sea salt (divided); 1/4 teaspoon freshly ground black pepper; 1/2 cup quinoa (uncooked and rinsed); 1 cup water; 1 15-ounce can chickpeas (rinsed and drained); 1 cup shredded mozzarella cheese (plus more for topping); 1/2 cup dried apricots (chopped); 1/2 red onion (chopped); 1/4 cup fresh parsley (chopped); 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 2 garlic cloves (minced); 1 tablespoon honey; 1/4 cup panko bread crumbs (gluten-free, if necessary )

Instructions

Prep:5minCook:35min

Roasted acorn squash halves filled with quinoa, chickpeas, dried apricots, mozzarella, parsley and smoked paprika, then topped with panko and baked until golden. From my cookbook, The Vegetarian Family Cookbook.

Updated at: Mon, 19 Oct 2026 00:04:54 GMT