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Stuffed maple acorn squash:

These stuffed maple acorn squash are a favorite of mine. Because when I am in the mood for a plant based option, I know this meal will satisfy me and keep me satiated for a few hours. Also, these stuffed squash’s are perfect for meal prepping ahead of time and are an easy clean up, because no plates required!

Ingredients you’ll need:

1. Acorn squash
2. Grass fed butter, ghee, or coconut oil
3. Maple syrup
4. Cinnamon sugar cookie seasoning
5. Butternut squash
6. Brussels sprouts
7. Cinnamon
8. Nutmeg
9. Tri color quinoa
10. Vegetable broth
11. Cilantro
12. Red onion
13. Mint
14. Candied pecans
15. Garlic powder
16. Oranges
17. Lemons

Preparing the roasted acorn squash:

Using a sharp knife cut 2 acorn squash in half and remove the seeds. Then add melted butter, maple syrup, and cinnamon sugar cookie seasoning to acorn squash. Bake 400 F for 20-25 minutes and once done set aside and prepare the quinoa stuffing.

Prepping the quinoa fall harvest salad:

I first chop all my ingredients for the salad. Then I roast my butternut squash, Brussels sprouts with avocado oil, cinnamon, garlic powder, and nutmeg, 400 F for 25-30 minutes. And while the vegetables are roasting prepare the quinoa according to package. I like to use vegetable broth in place of water for added flavor. Once everything is done let it all cool completely before adding it all together.

Putting the salad together:

In a small bowl I add all the ingredients for the dressing and mix. Once everything is cooled I add the quinoa, roasted vegetables, chopped red onions, mint, cilantro, dressing, candied pecans, and mix.

Stuffing the acorn squash:

Then once everything is mixed for the quinoa salad, add to your roasted acorn squash, and stuff. I then store in individual Tupperwares for a grab and go lunch option.

Print Recipe

Stuffed Maple Acorn Squash

Makes 4

Ingredients

Maple Acorn Squash

• 1 acorn squash
• 1 Tbsp melted grass fed butter
• 2 Tbsp maple syrup
• 1 Tbsp Cinnamon sugar cookie seasoning sub coconut sugar and cinnamon

Quinoa fall harvest salad:

• 1 cup Butternut squash
• 1 cup Brussel sprouts
• Salt + pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp garlic powder
• 1/2 Tbsp avocado oil
• 1/2 cup dried multi color quinoa
• 1 cup vegetable broth
• 1/4 cup chopped cilantro
• 1/4 cup red onion
• 2 Tbsp chopped mint
• 1/2 cup homemade candied pecans or raw pecans

Dressing:

• 1 orange zested
• 1 orange juiced
• 2 lemons juiced
• salt and pepper to taste
• 1-2 Tbsp Maple syrup Optional

Instructions

Maple Acorn Squash

• Cut your acorn squash in half and remove the seeds
• Add to a baking sheet
• Coat with the melted butter, maple syrup, and seasoning
• Bake 400 F for 20-25 minutes
• Roast for a few minutes

Quinoa fall harvest salad:

• Add Brussel sprouts, butternut squash, avocado oil, salt + pepper, garlic powder, cinnamon, and nutmeg, to a baking dish lined with parchment paper
• Bake 400 for 25-30 minutes
• Cook quinoa according to package use vegetable broth in place of water
• Let all things chill once done cooking/baking I like to chill them separately in the refrigerator
• Add everything to a large bowl, add the chopped red onions, mint, candied pecans, dressing, and mix.

Notes

Optional add in: pomegranates, pumpkin seeds, feta cheese