Stuffed Acorn Squash With Quinoa, Mushroom and Peppers

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stuffed acorn squash with rice


  • 1 acorn squash, washed and cut in half
  • 1 cup cooked quinoa
  • 1/2 cup chopped mushroom
  • 1/2 cup chopped bell pepper
  • 1/4 cup crumbled feta cheese
  • 1 tbsp chopped sundried tomato
  • 4 cloves of chopped garlic
  • 2 tbsp olive oil
  • salt
  • pepper


Preheat oven to 350°F. Place your squash onto a baking sheet. Brush oil on the squash. Salt and pepper and bake for about 45 minutes.

In a sauté pan, add in oil and the garlic, mushroom and peppers. Sauté for 5 to 7 minutes. Add the salt and pepper after the vegetables are done.

Cook quinoa according to instructions and place in a large bowl. Take out the squash from the oven to add in your mixture.

In the bowl with the quinoa, add mushrooms, peppers, feta and sundried tomato. Mix well. Add the stuffing into the squash. You will have leftovers, so don't worry about not getting the stuffing all in the squash. Place your squash into the oven for 5 to 10 minutes or a few minutes longer if you prefer your squash well done.


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