Warm and filling, this stuffed acorn squash is perfect for a chilly day or a holiday meal.


  • 1 large acorn squash*
  • 2 tsp. olive oil
  • salt and pepper to taste
  • 1 cup quinoa
  • 1 cup water
  • 3/4 cup diced or cubed ham*
  • 3/4 cup diced mushrooms
  • 1/4 cup diced red onion
  • 4 oz. crumbled goat cheese
  • 1/2 cup shredded mozzarella
  • 2 Tbsp. Bohemian Forest
  • Fresh parsley to garnish


*Cut squash from stem to tip using a sharp chef's knife or a heavy-duty knife. Don't try to cut through the stem; instead, break the squash in half once you are almost through cutting. Clean the seeds from the squash and save them to roast later if desired. If you want to make this recipe vegetarian, just eliminate the ham.


Heat oven to 375 degrees. Drizzle the inside of the squash halves with oil and season with salt and pepper. Roast cut-side down for 45 to 60 min. or until the flesh is fork tender. While squash is roasting, bring quinoa and water to a boil in a small saucepan. Reduce heat, cover, and simmer for 10 to 15 min. until water is absorbed. Let squash cool slightly and carefully remove the flesh from the inside but leave a thin layer around the skin. In a large bowl, mix squash with all remaining ingredients except parsley until well combined. Stuff the mixture back into the squash shells and bake for an additional 15 to 20 min. until everything is warmed through and the top is golden brown. Garnish with parsley and serve.

Serving Suggestions

Serve as a side to a holiday meal or as a main dish with fresh greens.


2 servings

Thanks To

Lindsey Burcham



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