Mediterranean Stuffed Acorn Squash

This Perfect fall Mediterranean Squash recipe uses quinoa, dried cranberries, pine nuts, fresh herbs and chickpeas to create a healthy, vegetarian filling that is then stuffed in a roasted acorn squash.

Acorn Squash Terranean Za'atar Quinoa | Dried Cranberries Pine Nuts | Chickpeas Green Onions | Parsley Chives | Fresh Mint Garlic Clove | Lemon Juice Paprika


Microwave the acorn squash for 2-3 minutes to soften. This makes it easier to cut in half. Cut in half from the tip to the bottom stem. Then use a spoon to scoop out the seeds and discard.

prepare the squash

Place the acorn squash on a baking sheet. Rub on olive oil, sea salt, pepper and za'atar. Flip the squash over on the baking sheet and bake for about 40-45 minutes


While the squash cooks, cook the quinoa. Once cool, add it to a large mixing bowl.  Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.


Add a scoop of the quinoa mixture to each cooked squash evenly distributing it among the four halves. over the quinoa. Add a scoop of the quinoa mixture to each cooked squash.


This is a wonderful plant-based meal that your family will love!