Stuffed Acorn Squash with quinoa fillingSavory and satisfying, filled with bright autumn flavors. A terrific side or main dish, especially if you’re serving vegetarians or vegans for a fall feast.

This request came from Jennifer T. at Garden of Eden Organics (my CSA).
Stephanie, can you come up with some recipes to use persimmons? We are going to have a ton of them!

Persimmons are a firm-fleshed orange fruit that’s usually used for baking (see my Persimmon-Date bread recipe here). I loved the idea of taking these in a savory direction, using them as part of the filling for an acorn squash stuffing. This could also be used to stuff butternut squash. If you can’t find persimmons, apples or pears would be a nice alternative.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Stuffed Acorn Squash with quinoa filling

Acorn squash with persimmon-quinoa filling

5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 acorn squash
  • 1/2 cup quinoa red (90 g)
  • 2 persimmons small (100 g), chopped
  • 1/2 cup Swiss chard (65 g)
  • 1/4 cup pine nuts (sub pumpkin or sunflower seeds for migraine diet)
  • 1/2 cup mozzarella (shredded, vegan) parmesan (sub ricotta cheese for migraine diet)
  • 3 sage leaves (fresh) 1/2 tsp dried sage
  • 1/2 tsp sea salt (omit for low-sodium and migraine diet)
  • 1/4 tsp chipotle powder
  • 1/4 tsp cumin (dried)
  • 1/4 tsp white pepper

Notes

Per serving:
  • 317 calories
  • 11 g fat
  • 1 g saturated fat
  • 2 g monounsaturated fat
  • 3 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 437 mg sodium (156 mg sodium with salt omitted)
  • 698 mg potassium
  • 54 g carbohydrate
  • 12 g fiber
  • 12 g sugars
  • 7 g protein
  • 8 Weight Watchers Points Plus