Baked Quinoa Pecan Stuffed Acorn Squash {Vegan, Gluten-Free}

 

Have you ever made baked stuffed acorn squash before? With fall quickly approaching it’s time to think about delicious recipes that feature seasonal produce. Winter squashes are wonderful when seasoned, stuffed, and baked. They are also very healthy thanks to abundant antioxidants.

I’ll admit to not really liking squash all that much most of my life. But as my food-focus has changed from what merely tastes good to what also nourishes I’ve begun to appreciate the subtle sweetness of winter squashes such as acorn and butternut. Any orange-fleshed squash would work well for this recipe but don’t be afraid to try your favorite heirloom varieties as well.

Baked Quinoa Pecan Stuffed Acorn Squash Recipe

This beautiful stuffed quinoa pecan acorn squash recipe makes a perfectly healthy and delicious treat for vegans and vegetarians. Don’t worry though, omnivores will enjoy it too! The complete protein in organic quinoa, combined with fall spices, Wildly Organic Coconut Syrup, Wildly Organic Pecans, and a pop of dark Wildly Organic Cacao Nibs, nestled in beautiful orange-fleshed acorn squash makes for a nourishing dish.

Acorn squash is so versatile in that you can stuff them with so many different ingredients and flavors. Some prefer a more savory variety, stuffed with sausage, nuts, and cheese; However, we’re going sweet with this easy quinoa and pecan stuffed acorn squash by using cinnamon, coconut sugar, cacao nibs and coconut syrup!

This recipe is so easy to throw together if you keep cooked quinoa on hand. Even if you don’t it’s still easy! Quinoa cooks quickly so the most time-consuming part is waiting for the baking time to finish.

How To Make Baked Stuffed Acorn Squash

First, carefully cut your squash in half and remove the seeds and stringy membranes. If you keep chickens, they will love this treat so make sure to toss it out to them. Then brush melted coconut oil over the exposed flesh.

Sprinkle the halves with a mixture of cinnamon and coconut sugar, then pop in the oven until fork-tender.

Meanwhile, mix your cooked quinoa with the remaining ingredients. If you haven’t cooked your quinoa yet you could start it as soon as you put the squash in the oven.

After the squash has baked until it’s fork-tender, remove from the oven and stuff the cavities with the quinoa mixture. Return to the oven and bake until heated through and lightly browned. If your quinoa was refrigerated this may take a few minutes longer.

Finally, drizzle some coconut syrup over the top of the squash before serving. It’s beautiful and tastes absolutely amazing! You can also leave out the cacao nibs if you don’t care for them. I love the dark, slightly bitter undertones they bring to the party here to balance out the sweet notes in the squash and the coconut syrup.

These would make a wonderful afternoon snack with a hot mug of coffee or tea or even a healthy dessert! However, you choose to serve this baked stuffed acorn squash you can feel good knowing you’re serving up something healthy as well as delicious.

Try These Other Squash Inspired Recipes

• Make-Ahead Wild Rice & Winter Squash Casserole
• Kabocha Squash Soup
• Roasted Pumpkin Salad With Pumpkin Seed Pesto Dressing
• Baked Pumpkin & Apple Quinoa Salad

Would you serve this Baked Quinoa Pecan Stuffed Acorn Squash as a sweet snack or for a healthy dessert?

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