Moroccan Style Stuffed Acorn Squash
Elevate your dinner table with the vibrant flavors of Moroccan-Style Stuffed Acorn Squash! This show-stopping dish combines tender roasted acorn squash with a warmly spiced filling of quinoa, chickpeas, dried apricots, and toasted almonds, finished with a bright pop of lemon juice and fresh parsley. Infused with the fragrant spices of cinnamon, cumin, and sweet paprika, each bite is a perfect balance of savory and sweet. Ideal for vegetarians and packed with protein, this colorful recipe is not only wholesome but also eye-catching. Perfect as a hearty main course or a standout side dish, it’s an impressive yet approachable option for weeknight meals or special gatherings. Ready in just over an hour, this Moroccan-inspired dish will transport your taste buds with its comforting and exotic flavors.
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Recipe Information
Ingredients
- 2 whole acorn squashes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoons sweet paprika
- 1.5 cups cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds, toasted
- 0.25 cup fresh parsley, chopped
- 0.5 whole lemon, juiced
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and set aside.
While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
Stir in the minced garlic, ground cinnamon, ground cumin, and paprika. Cook for 1–2 minutes, stirring often, until fragrant.
Add the cooked quinoa, chickpeas, chopped dried apricots, and toasted slivered almonds to the skillet. Stir to combine, cooking for 2–3 minutes until everything is well mixed and heated through. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Remove the skillet from the heat and stir in the chopped parsley and lemon juice for a fresh burst of flavor.
Flip the roasted squash halves so the cut side is facing up. Spoon the quinoa mixture evenly into each squash half, packing it lightly.
Return the stuffed squashes to the oven and bake for an additional 10–15 minutes, until heated through and slightly browned on top.
Serve warm, garnished with additional parsley if desired. Enjoy your Moroccan-inspired stuffed acorn squash!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
