This quinoa stuffed cinnamon acorn squash is the perfect fall side dish to go along with any of your favorite proteins, or just to enjoy as-is! 

In addition to my Health Coaching business, I’m also a Personal Chef. It’s such a fun job! A few weeks ago I had decided on a main course of cinnamon apple pork chops, but needed a fun side to go along with it. Ideally something with similar flavors. That’s how I came up with this fall-tastic recipe (so corny but I had to!).

Here’s the filling you mix together in a large mixing bowl:

I find that the best way to scoop the seeds out is with a regular spoon like this, or you can use an ice cream scooper. Both work great!


Quinoa Stuffed Cinnamon Acorn Squash
Serves 4
Gluten free, dairy free, soy free, vegetarian, vegan
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  1. 2 acorn squash, cut in half, seeds removed
  2. 1 tablespoon coconut oil
  3. 1/2 red onion finely chopped
  4. 1 cup flat leaf kale finely chopped
  5. 1 cup quinoa
  6. Handful fresh parsley chopped
  7. 2 tablespoons raisins
  8. 1/4 cup pecans, chopped
  9. 1/2 tsp ground cinnamon
  10. 1/4 tsp ground allspice
  11. 1 tablespoon extra virgin olive oil
  12. Sea salt and pepper to taste
  1. Preheat oven to 400F degrees. Cut the squash in half and scoop out the seeds. Place on greased or parchment lined baking sheet {flesh side down}.
  2. Bake for 45-50 minutes or until the squash is fork tender.
  3. Kick off cooking the quinoa (per package instructions).
  4. Meanwhile, melt coconut oil on a pan and sautee onions until tender. Add kale and cook for only 1-2 minutes. Remove from heat.
  5. In a large bowl, combine the cooked quinoa, sauteed onions and kale, fresh parsley, raisins, pecans and spices. Drizzle with olive oil and season with salt and pepper.
  6. Once squash is ready, remove from the oven and scoop quinoa stuffing into each half. You may have a little leftover.
Healthy Eaton