To give this easy stuffed acorn squash with quinoa recipe a fresh burst of flavor, just add some spice! I wanted to do something a little different from the usual sweet butter and cinnamon direction I usually take… So I opted for a savory and spicy version with simple tasty toppings. This smoky chipotle roasted acorn squash is topped with quinoa and avocado and dotted with spicy habanero salsa.
To give this roasted acorn squash recipe a smoky kick, I used a dash of smoky chipotle seasoning that really brings it to life. Chipotle seasoning is so delicious! It can be used on everything from fish to poultry or vegetables.
Make Stuffed Acorn Squash with Quinoa
The squash has a delicious smoky peppery taste and when topped with avocado and quinoa, it all comes together to turn a simple acorn squash into a satisfying and comforting meal.
Season Acorn Squash With Smoky Chipotle Seasoning
To really make the flavors pop on this acorn squash, I sprinkled it generously with a southwestern smoky chipotle seasoning blend.
The seasoning really gives the squash a flavorful spicy and smoky twist that translates to just plain delicious.
You’ll want to start out by taking your acorn squash and splitting it in half right down the middle. With a spoon, discard all the seeds from the center and you will have a nice opening that you can stuff later on. Set these on a sheet pan to roast in the oven and pull out when they steaming hot and fork tender!
Prepare Steamed Quinoa For Stuffing
While the squashes roast, prepare your favorite brand of quinoa. When it’s steamed and cooked through, season the quinoa with a nice fruity olive oil, coarse sea salt and fresh ground pepper.
Stuff Smoky Roasted Acorn Squash
Take the seasoned quinoa and spoon it into the opening of the smoky chipotle acorn squash.
Top Roasted Acorn Squash With Avocado & Cherry Tomatoes
Top off your roasted smoky acorn squash bowls with thinly sliced ripe avocado and fresh cherry tomatoes.
Dot your stuffed acorn squash with quinoa With Delicious Spicy Salsa
Dot everything with a spicy salsa of your favorite brand. I use Frontera Roasted Habanero Salsa which gives the dish an amazing burst of flavor while adding a killer spicy kick!
You can go a step further and give everything a little zing by squeezing a little lime wedge over the top, if desired. This is a really simple way to take plain squash and turn it into an easy and satisfying autumn meal. The quinoa makes the squash a little more substantial while the added toppings with avocado give it richness and depth.
Serve easy stuffed acorn squash with quinoa as a vegetarian Thanksgiving Side Dish or holiday side dish
Fresh cherry tomatoes are a quick topper that also give the dish vibrance and freshness and a little burst of juicy texture. The spicy salsa just ties everything together. The quinoa with bites of spicy salsa taste amazing together and when you dig into the tender roasted squash with your fork, you get an extra pop of smoky flavor from that delicious chipotle seasoning.
It’s an easy vegetarian stuffed acorn squash you can serve for Thanksgiving or Christmas. The smoky spicy take is different from the usual butter and brown sugar flavors that tend to use when we think of roasted squashes.
Try this simple and super easy savory take on roasted stuffed acorn squash with quinoa! I promise you will love that smoky kiss from the chipotle seasoning! It really makes the squash come to life. If it’s a cozy hot squash soup you crave, then don’t forget to give this simple butternut squash soup a try. Make it a meal with this simple sheet pan roasted butternut squash and brussels sprouts recipe too!
Savory Smoky Chipotle Seasoned Stuffed Acorn Squash with Quinoa
Equipment
Ingredients
- 3 Acorn Squashes
- 3 tsp Smoky Chipotle Seasoning - I used Urban Accents Mesa Rosa Chipotle seasoning
- 3 tsp Coarse Sea Salt
- 3 tsp Ground Pepper
- 1 tbsp Olive Oil
- 1 cup Quinoa
- Spicy Salsa - your favorite brand for topping
- Sliced Avocado & Cherry Tomatoes - for topping
Instructions
- Slice acorn squash in half and remove seeds. Sprinkle with smoky chipotle seasoning, fresh ground pepper, coarse sea salt and drizzle with good fruity olive oil.
- Turn squash halves over and place cut side down on the baking sheet. With the tip of a knife, poke the squash all over the outside to release steam as it roasts. Bake them cut side down in a 400 degree oven for 30 to 35 minutes or until fork tender. When cooked through, take out of the oven and flip over so the cut side is up again.Â
- While the squash roasts, prepare the quinoa according to package directions.  I prepared mine by bringing 1 cup of quinoa and 2 cups of vegetable broth and a teaspoon of olive oil to a boil. Cover and reduce heat to low and simmer for 15 minutes until water is absorbed and quinoa is translucent and soft.
- Remove quinoa from heat and gently stir with a wooden spoon. Transfer quinoa to a large bowl and season it to taste with sea salt, ground pepper and a fresh drizzling of olive oil.
- Spoon quinoa into acorn roasted squash bowls and top with sliced avocado, fresh cherry tomatoes and dot with spicy salsa.Sprinkle with a little more coarse salt and pepper if desired.
