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Kale and Quinoa Stuffed Acorn Squash


This festive stuffed squash is both light and delicious. Serve as an appetizer, main or side dish.

What You Need

  • 2 acorn squash (each about 2 1/4 to 2 1/2 lb)
  • 1/4 cup olive oil, divided
  • 1/2 tsp each salt and pepper, divided
  • 1 pkg (4.9 oz) Near East® Rosemary & Olive Oil Quinoa
  • 1 large onion, finely chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme
  • 4 cups shredded kale (stems removed)
  • 1/3 cup chicken broth
  • 1/3 cup Tropicana® Cranberry Juice
  • 1/3 cup dried cranberries
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped toasted walnuts
  • 2 tbsp finely chopped fresh parsley


  1. Preheat oven to 400˚F. Halve and seed squash; brush cut sides with 2 tbsp oil and season with half each of the salt and pepper. Place on parchment paper–lined baking sheet; bake cut sides down for 30 to 35 minutes or until fork-tender. Meanwhile, cook quinoa according to package directions.
  2. Heat remaining oil in large skillet set over medium heat; cook onion, celery, garlic, thyme and remaining salt and pepper for about 5 minutes or until tender. Stir in kale; cook for about 3 minutes or until wilted.
  3. Stir in broth, juice and dried cranberries; bring to boil. Boil for about 2 minutes or until almost all liquid has evaporated. Remove from heat and stir in cooked quinoa, half of the Parmesan, and walnuts.
  4. Spoon filling evenly into squash halves. Sprinkle with remaining Parmesan. Bake in 400°F oven for 12 to 15 minutes or until cheese is golden and filling is heated through. Garnish with parsley. To serve, cut in half.

Tip: To make ahead, roast squash and prepare filling the day before serving; cover and refrigerate. Adjust cooking time if necessary.

Cooking time (duration)

Prep: 15 min. Cook: 1 hour

Number of servings (yield)

4 servings




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