Stuffed Acorn Squash

Whole Living, January/February January/February 2013
  • Yield Serves 2
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  • 1 halved and seeded acorn squash
  • 3 Tbsp plus 1 tsp extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1 diced large onion
  • 1 tsp chopped fresh sage
  • 1 tsp fresh thyme
  • 1/3 cup cooked white beans
  • 1/3 cup cooked quinoa
  • 1 cup chopped kale
  • 2 Tbsp chopped toasted hazelnuts, divided
  • Lemon


  1. Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

  2. Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

  3. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.

  4. For each serving, sprinkle with 1 Tbsp hazelnuts, drizzle with 1 Tbsp oil, and squeeze with lemon.

Cook's Note

Refrigerate stuffed squash in an airtight container up to three days.

Recipe Reviews

Reviews (2)

  • Edie Huddleston 3 Mar, 2013

    My husband I have enjoyed this recipe twice and plan on many more times. The only adjustment we are making is make the initial baking of acorn squash to 1 hour instead of 30 minutes.

  • MountainMontana 7 Feb, 2013

    This was so good! I made it for my husband and friend, and we all thought the flavors and textures were delicious. I added a little honey and lemon juice, while cooking the onions. I also used pecans, instead of hazelnuts. Acorn squash is hard to come by right now, due to Cali's weather, so I used butternut (cut into four pieces, since they're so big). Definitely adding this recipe to my regulars!!