Acorn Squash with Quinoa and Hazelnuts
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 acorn squash, halved and seeded
  • 1 Tbsp butter
  • ½ c finely chopped onions
  • ½ c quinoa, rinsed and drained
  • 1 c vegetable stock (chicken stock can also be used)
  • pinch salt
  • grating of fresh black pepper
  • ⅓ c chopped hazelnuts, toasted
  • 2 T chopped fresh parsley
  • ⅓ c. grated Parmesan cheese
  1. Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add ½ inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 45 to 55 minutes. Leave squash to cool.
  2. In a saucepan over medium heat, melt butter, then add onions, sauteeing until translucent and beginning to color. Add quinoa and stir to toast, about 2 minutes. Add stock. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes.
  3. Scoop out the pulp of 2 squash halves and roughly chop. Add chopped squash to quinoa mixture. Add nuts, parsley and 2 T parmesan.
  4. Turn remaining squash seed side up, and salt and pepper. Divide quinoa mixture among squash halves and top with remaining parmesan. (At this point the squash halves may be refrigerated overnight)
  5. Heat oven to 350. Bake squash until heated through -- 20-30 minutes.
Adapted from the Joy of Cooking
Recipe by The Domestic Front at