Vegetarian Stuffed Acorn Squash

TIPS for Functional Nutritionist Miranda Moore-Stepnitz

Acorn squash is a winter squash that is rich in vitamins, minerals, and fiber, making it an excellent addition to a healthy diet. Here are some of the health benefits of acorn squash. It is high in nutrients: Acorn squash is a good source of vitamin C, potassium, and magnesium. It also contains smaller amounts of vitamins A and B6, iron, and calcium. It is known to boost immunity: Vitamin C in acorn squash plays a crucial role in supporting the immune system. It helps to ward off infections, colds, and flu. Acorn squash can improve digestion: The fiber content in acorn squash promotes healthy digestion and prevents constipation. It also supports the growth of beneficial gut bacteria. Acorn squash may lower the risk of chronic disease since acorn squash contains antioxidants such as beta-carotene and vitamin C, which help to neutralize free radicals in the body. This reduces the risk of chronic diseases, such as cancer, heart disease, and diabetes.
It promotes healthy vision: Acorn squash is rich in carotenoids, which are essential for healthy vision. They reduce the risk of age-related macular degeneration and cataracts. Overall, acorn squash is a nutritious and delicious vegetable that can provide numerous health benefits.

Awaken Health Website:


  • 2 Medium acorn squash
  • 2 Tbsps. extra-virgin olive oil, divided ½ tsp. fine sea salt, divided
  • ½ Cup quinoa
  • 1 Cup water
  • ¼ Cup dried cranberries
  • ¼ Cup raw pepitas
  • ¼ Cup chopped green onion
  • ¼ Cup chopped fresh flat-leaf parsley 1 Clove garlic minced
  • 1 Tbsp. lemon juice


  1. Preheat oven to 400 F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces. Place the squash halves cut side up on the parchment-lined pan. Drizzle one tablespoon of the olive oil over the squash, and sprinkle with one quarter teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
  3. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for five minutes. Uncover and fluff the quinoa with a fork.
  4. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about four to five minutes. Set aside.
  5. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed.
  6. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the quinoa is turning golden on top. Sprinkle the stuffed squash with the remaining one tablespoon chopped parsley, and serve warm.