Ingredients

  • For the Squash
  • 2 acorn squash
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • For the Filling
  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 3 garlic cloves, minced
  • 1 Stemilt Gala Apple, peeled, cored, and diced
  • 1 tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 cup cooked quinoa
  • 1 15.5 oz can white beans, such as cannellini or navy, drained and rinsed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley, for serving

This Vegetarian Stuffed Acorn Squash featuring our World Famous Gala apples will surely have your mouth watering. Filled with quinoa, beans, apples and multiple savory spices, this meal makes for the perfect Thanksgiving side or becomes a great weeknight staple.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Dinner
  • Level
    Easy

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to end. Scoop the seeds and stringy parts out of the squash. Place on prepared baking sheet cut side up.
  3. Rub the inside of each squash half with olive oil and season with salt and pepper. Bake for 40 minutes in preheated oven.
  4. While the squash is cooking, prepare the filling.
  5. In a large skillet over medium-low heat, add the olive oil and red onions. Cook for 1-2 minutes, stirring occasionally, until just beginning to soften. Add the garlic and cook for an additional 1-2 minutes until fragrant.
  6. Add the apple, rosemary, and thyme and cook for 2-3 minutes. Remove from the heat.
  7. Stir in the quinoa, white beans, salt, pepper, balsamic vinegar, and feta cheese.
  8. When the squash are done, remove from the oven and reduce heat to 350 degrees F.
  9. Fill each squash cavity with the filling. It should be heaping. Return to the oven and bake for 25 minutes.
  10. Garnish with fresh parsley and serve.