Quinoa Stuffed Baked Acorn Squash on a plate with more squash halves in the background

Gluten-Free Quinoa-Stuffed Baked Acorn Squash

If you’re looking for a vegetarian main dish for your holiday meal or you want to skip the meat and have a meatless Monday night dinner soon, you’ll love this recipe for Gluten-Free Quinoa-Stuffed Baked Acorn Squash.

This dish has a variety of textures thanks to the soft roasted squash, the crispy breadcrumb and Parmesan cheese mixture (I used Kinnikinnick gluten-free panko-style breadcrumbs), and the crisp-tender apples and onion. The variety of textures combined with flavorful sage and garlic make for a delicious meal that anyone will love – vegetarian or not!

Check out more of our gluten-free vegetarian recipes!

Quinoa Stuffed Baked Acorn Squash on a plate, garnished with fresh herbs

4 from 2 votes
Quinoa Stuffed Baked Acorn Squash on a plate with more squash halves in the background
Print Recipe

Gluten-Free Quinoa-Stuffed Baked Acorn Squash

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 220kcal
Author: Carol Kicinski

Ingredients

  • 3 acorn squash
  • Olive oil
  • Kosher or fine sea salt
  • Black pepper
  • ½ cup tri-color quinoa
  • 1 tablespoon butter
  • cup Kinnikinnick Gluten Free Panko Style Breadcrumbs
  • cup grated Parmesan cheese
  • ½ red onion , diced (½ cup)
  • 1 large apple , peeled, cored and diced
  • 1 clove garlic , minced
  • 1 tablespoon fresh sage , minced
  • 2 teaspoon fresh sage leaves

Instructions

  • Preheat oven to 400 degrees.
  • Cut the squash in horizontally. Cut a flat spot on the bottom so the squash stay upright while baking. Using a spoon, scrape out the seeds. Brush with olive oil, sprinkle with a little salt and pepper and place on a baking sheet. Roast for 30 minutes or until fork tender. Keep oven on.
  • While the squash roast, prepared the filling and topping.
  • Cook the quinoa according to the package directions.
  • Heat 1 tablespoon of oil with the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown, about 5 minutes. Combine in a small bowl with the Parmesan cheese.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and apple and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the sage and thyme and the cooked quinoa. Cook for another minute, stirring, to combine the flavors. Season to taste with salt and pepper.
  • Using a spoon, distribute the filling evenly among the baked squash. Top with the breadcrumb mixture and bake for another 15 minutes.

Nutrition

Nutrition Facts
Gluten-Free Quinoa-Stuffed Baked Acorn Squash
Amount Per Serving
Calories 220 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 93mg4%
Potassium 880mg25%
Carbohydrates 41g14%
Fiber 5g20%
Sugar 4g4%
Protein 7g14%
Vitamin A 914IU18%
Vitamin C 26mg32%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Apples Breadcrumbs Fall Kinnikinnick Parmesan Cheese Quinoa Sage Squash
0 shares
Previous Post

Gluten-Free Green Chilaquiles Recipe

Next Post

Gluten-Free Hot Fudge Pudding Cake

  1. Albertina
    January 12, 2021

    Hello! Thank you for sharing the recipe. The quinoa stuffed acorn squash looks delicious and I am very excited to try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating