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Low Carb Stuffed Acorn Squash

This high-fiber dinner will keep you full and your blood sugars stable. It's super flavorful and only takes 30-minutes to prepare!


What you need


4 small acorn squash

3 Tbsp olive oil

1 medium onion

2 cloves minced garlic

1 C quinoa, uncooked

2 tsp fresh thyme leaves

1/3 C dried cranberries, low sugar

1 small bunch of Swiss chard or kale (about 5 C)

Feta crumbles for serving


How you make it


  1. Place rimmed baking sheet in oven and preheat to 425.

  2. Cut 1/2 inch off the pointy ends of the squash and cut in half (this will help them sit upright). Scoop out the seeds.

  3. Rub squash with 1 Tbsp oil and season with salt and pepper.

  4. Arrange on the baking sheet hollow side down and roast for 25 minutes.

  5. Meanwhile, in a saucepan, heat remaining 2 Tbsp oil on medium. Add onion and sprinkle of salt and pepper. Cook 7 minutes. Add garlic, and cook 2 more minutes.

  6. Add quinoa and toss to coat. Then add thyme and 2 C water. Simmer, covered, for 10 minutes.

  7. Stir in the cranberries and cook 5 more minutes.

  8. Remove from heat and add chard/kale on top of quinoa. Place a clean towel over the top, and cover with lid. Let sit 10 minutes.

  9. Transfer the squash to a platter. Fold chard/kale into the quinoa mixture, and divide among squash halves.

  10. Top with feta.

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