Harvest Stuffed Squash

This colorful side dish will dress up any dinner plate. The quinoa is packed with protein, so you can also serve it as a main course as well!

Nutritional Information

Per serving (Makes 6 servings):
  • Calories272 (28% from fat)
  • Carbohydrate45g
  • Protein7g
  • Fat9g
  • Saturated Fat2g
  • Cholesterol7mg
  • Sodium733mg
  • Calcium142 mg
  • Fiber6g


  • 3acorn squash
  • 1tablespoon olive oil
  • 3/4teaspoon kosher salt
  • 3/4teaspoon freshly ground black pepper
  • Filling
  • 2cups cooked quinoa (any variety)
  • 1/2cup shelled edamame, cooked or frozen and thawed
  • 1/2cup corn kernels, fresh or frozen and thawed
  • 1/3cup crumbled feta, divided
  • 1/4cup dried cranberries
  • 2scallions, thinly sliced
  • 2tablespoons thinly sliced fresh basil
  • 1teaspoon thinly sliced fresh mint
  • 1teaspoon fresh lemon juice
  • 3/4teaspoon kosher salt
  • 1 to 2pinches freshly ground black pepper
  • 1tablespoon olive oil
Harvest Stuffed Squash


  • 1Wash and dry the squash and halve them lengthwise. Remove the seeds and trim the bottoms if necessary so they sit flat in the baking pan. Line a baking pan with foil and arrange the squash halves on it, cut side up. Brush the inside of each squash with the oil, sprinkle each with equal amounts of the salt and pepper and put into the oven. Bake at 350°F for 35 minutes. The flesh of the squash should be just fork-tender; increase baking time for larger squash.
  • 2While squash is baking, prepare the filling. Put all of the filling ingredients into a large mixing bowl, reserving 2 tablespoons of the feta. Toss to combine and keep at room temperature until squash are cooked.
  • 3Once the squash are finished baking, evenly divide the quinoa mixture into each half. Top with the remaining feta, 1 teaspoon per squash. Return squash to the oven and bake for another 15 minutes. The feta should be just golden on top.
  • 4Serve immediately.