Quinoa Acorn Stuffed Squash


  • 2 small acorn squash 
  • 1 cup (180g) dried quinoa
  • 2 ¼ cups (540ml) water or vegetable stock
  • 1 medium onion
  • 2 medium carrots
  • 2 handfuls kale, 4 cups (135g), chopped
  • 2 tsp. za’atar seasoning 
  • 4 cloves garlic
  • 1 cup (170g) canned chickpeas or white beans, drained
  • 1 tsp. oil or 2 tsp. water 
  • 4 tbsp. store-bought hummus
  • 1 tbsp. water 
  • salt and pepper 


Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Cut the acorn squashes in half and remove the seeds and core. Sprinkle the squash with za’atar seasoning and place the cut side down on the baking sheet. Place in the oven and bake for 35 minutes, or until the squash is soft to touch.

Place the quinoa in a saucepan and add water or stock. Place over a high heat and bring to the boil, before covering and reducing the heat to low. Simmer gently for 15 minutes. 

While the squash is cooking, chop the onion, carrots and kale and crush four cloves of garlic. Place a frying pan over a medium/high heat, add the oil and sauté the onions, carrots, za’atar, garlic until the onions and carrots are cooked (roughly 3-5 minutes), stir often. Now add in the kale, chickpeas and quinoa and stir until kale starts to wilt.

Spoon this filling into the centre of the cooked acorn squash. Mix the hummus with water and season to taste with salt and pepper. Give everything a good stir to combine and drizzle over the top of the quinoa. Serve immediately.

Tip: To reduce carbohydrates by 22 grams, omit the squash and instead place the quinoa filling on top of a bed of mixed greens.