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Baked quinoa stuffed acorn squash

At the farmers market I found one large acorn squash which I used for last nights dinner. I made baked quinoa stuffed acorn squash and it was a huge hit with Noah but then again he has not met to many foods he does not like:) 

One large acorn squash was plenty for us four and still had leftovers for lunch for Noah the next day. The sweetness of acorn and butter nut squash in general apeals to kids but they are also a great vegetable to serve with the high levels of fiber, potassium, vitamin B6 and E for examples. 

1 large acorn squash, cut in half length wise and seeds removed
1 cup cooked quinoa
1 tsp olive oil
1 garlic clove, grated
1 1/2 cups swiss chard, or collard greens, kale, chopped
1 tbs balsamic vinergar
Herb salt to taste
1/4 cup dired cranberries
2 tbs pumpkin seeds
Salt and pepper to taste
Cheese (optional

Preheat oven to F350. Place acorn squash cut side down in a baking dish with a little water in the bottom. Bake until flesh is soft, about 30 minutes. Heat olive oil in a skillet on medium heat and saute garlic for a few seconds. Add swiss chard and balsamic vinegra and herb salt and cook until swiss chard has vilted. In a bowl, combine cooked quinoa, swiss chard, pumpkin seeds and cranberries. Add salt and pepper. Turn squash cut side up and stuff quinoa into the hole, packing in full. Sprinkle cheese over if using. Bake for 10 minutes on F350.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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