Who would have thought those big, chunky, vegetables could actually taste good? These vitamin and fiber-filled squash have a purpose beyond decorating your front porch for Halloween. This recipe combines spicy chicken with fresh produce and quinoa to create a filling and unique dinner.

Stuffed Acorn Squash

Ingredients: *serves 4

  • 2 small acorn squash
  • 1/4 yellow onion, diced
  • 1/4 yellow pepper, diced
  • 1 cup cooked quinoa
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup frozen or fresh corn
  • Dash of salt and pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • Cilantro, feta cheese, sour cream/plain Greek yogurt for topping

For the chicken: (This can be omitted for a vegetarian dish).

  • 2 small chicken breasts, cubed
  • 1/2 T coconut or olive oil
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t ground paprika



  1. Preheat oven to 400 degrees. Cut the acorn squash down the middle and scoop out all the seeds. Place the squash cut-side down in a baking dish, cover halfway with water, and put foil over the pan. Bake for 40 minutes, until soft.
  2. While the squash is baking, cook the quinoa according to the directions.
  3. Combine the salt, pepper, garlic powder, onion powder and ground paprika in a bowl, and mix well. Add the cubed chicken and roll it around until covered in the seasoning.
  4. Heat the oil in a saucepan and cook the chicken on low-medium heat until white in the middle, about 5-7 minutes.
  5. Add the diced onions and pepper to the pan and sauté until soft, about 4 minutes.
  6. Add the corn, quinoa, beans, garlic powder, chili powder, and a dash of salt and pepper and heat until warm.
  7. When the squash is soft, carefully take the pan from the oven and use a large slotted spoon or spatula to remove the squash from the water.
  8. Place cut-side up on a plate and fill each squash with the quinoa mixture. Top with sour cream/Greek yogurt, feta cheese and cilantro.