Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Quinoa/Apple/Pancetta Stuffed Acorn Squash Recipe
    Lost? Site Map

    Quinoa/Apple/Pancetta Stuffed Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    stmarkwell's Note:

    Filling healthier one dish meal for cool Fall/Winter evenings.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 2-3


    stuffed ...

    Units: US | Metric


    1. 1
      Preheat oven to 375. Cut acorn squashes in half and small slice on edges to sit upright independently. Scoop out seeds. Prick with fork. Lightly brush with olive oil and lightly sprinkle with sea salt. Roast in oven facing downwards in baking dish for about 30-45 minutes based on thickness of squash. Should be very soft.
    2. 2
      Prepare quinoa – ½ cup quinoa, rinsed with 1 cup of water. Bring to a boil and simmer until water absorbed. About 25 minutes. Set aside.
    3. 3
      In a large sauté pan, cook pancetta until desired doneness (slightly crispy). Set aside on paper towel. Sauté one diced onion on medium heat in a bit of olive oil until brown and softening. The more color you can develop (without burning, of course) the better. Slow-cooked onions add so much flavor!
    4. 4
      Once the onion has cooked 10-15 minutes, add the diced apple and chopped sage and cook until soft. Add the cranberries and the cooked quinoa, and turn heat down to low.
    5. 5
      Whisk olive oil, vinegar, cinnamon, and salt together into a dressing. Pour dressing over quinoa mixture, add cooked pancetta, and continue to stir over low heat.
    6. 6
      Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture, add a small trickle of balsamic vinegar if desired and sprinkle with cheese if desired.
    7. 7
      Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.

    Ratings & Reviews:


    Nutritional Facts for Quinoa/Apple/Pancetta Stuffed Acorn Squash

    Serving Size: 1 (473 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 484.9
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 310.6 mg
    Total Carbohydrate 96.8 g
    Dietary Fiber 14.3 g
    Sugars 15.4 g
    Protein 10.6 g

    The following items or measurements are not included:


    sherry wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites