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Quinoa Stuffed Acorn Squash

recipe quinoa-stuffed-acorn-squash

By Simon Clarke

Serves 6 (or 3 as a main course)
Free of: gluten and all top allergens


  • 3 medium-sized acorn squash, halves and seeded
  • 1/4 cup (60 mL) water
  • 2 cups (475 mL) quinoa, cooked
  • 2 tbsp olive oil
  • 1 cup (250 mL) red or orange bell pepper, diced
  • 1 zucchini, diced
  • 1 small red onion, diced
  • 1/4 cup (60 mL) chives, finely diced
  • Pinch salt and pepper


  1. Heat oven to 350° F. Place squash on a baking sheet, cut side up. Pour water onto sheet, and cover with tin foil. Bake squash 20-25 minutes or until cooked. Remove from oven.
  2. Cook quinoa (follow package instructions); place in medium-sized bowl.
  3. In a sauté pan, heat olive oil on medium. Add bell pepper, zucchini, onion and chives. Season with salt and pepper, and sauté 4-6 minutes.
  4. Add vegetables to cooked quinoa. Spoon mixture into cooked squash halves.
  5. Return stuffed squash to oven and bake for 12-15 minutes. Remove and serve.


First published in Allergic Living magazine. To subscribe or order an issue, click here.

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