Quinoa Stuffed Acorn Squash in 15 minutes


A very high-protein vegetarian dish prepared in a snap with the help of our microwave!

It’s late Monday night and I’m starving. Typical. With 1 acorn squash on the table and a few pieces of kale in the fridge, dinner looked pretty bleak. But then I noticed an unusually lengthy sticker on the squash which read “Microwave…blah blah… 12 minutes”. What?!! So I grabbed a can of chickpeas, the kale and a few other items to make this recipe that I’ll very well be making again, and again.

Stuffed Acorn Squash

  • Servings: 2
  • Print


  • 1 acorn squash
  • 1 tbsp olive oil
  • 1 cup quinoa
  • ½ cup canned chickpeas
  • 3 heads lacinato kale
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • Handful of sunflower seeds and raisins
  • Parmigiano Reggiano for garnish
  • Fresh ground S&P

Let’s cook: 

  1. Cook the quinoa according to package instructions (add 1 tsp salt)
  2. Cut the acorn squash in half, remove seeds, and brush on olive oil. Sprinkle with salt and microwave, cut side up, for 12 minutes on high.
  3. Heat a separate pan on high and add remaining oil. Cook garlic and onions until onions become translucent. Add kale until it just starts to wilt ~2 minutes.
  4. Mix in drained chickpeas, cooked quinoa, and a handful of seeds and raisins for some crunch and sweetness. Sprinkle with S&P
  5. Remove acorn squash from microwave and spoon in the stuffing
  6. Garnish with cheese

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