Stuffed Acorn Squash with Quinoa, Wild Rice, Asparagus & Toasted Walnuts


  • 1 Acorn Squash, cut into half
  • 1/2 cup quinoa, washed, rinsed & cooked
  • 1/2 cup wild rice, cooked
  • 1 small red onion, chopped
  • 1 tsp onion powder
  • 2 tbsp coconut oil
  • 2 tsp sunflower oil
  • 1 cup vegetable broth
  • 2 cups water, boiled
  • pinch of sea salt


  1. Preheat oven to 375 degrees F
  2. Soak quinoa in a bowl of water for approx 5 minutes
  3. In a medium sauce pan melt, 1 tbsp coconut oil with onion powder and sea salt on high heat
  4. Add rice to the pan. Stir the rice covering it with the oil and spices
  5. Add 1 cup of water. Cover and bring to a boil
  6. Once boiled turn down to medium heat for approx 10 minutes.
  7. While the rice is cooking. Start boiling another sauce pan with 1 cup of water
  8. Strain the quinoa, add to boiled water and cover. Turn down to medium heat cooking for 10 minutes until the water evaporates, then turn down to low until cooked
  9. Turn down rice to low and cook until the water evaporates completely and rice is cooked – soft
  10. Cut squash in half, remove seeds. Add 1 tsp coconut oil to each half.
  11. drizzle 1 tsp of maple syrup to the center of each. With your spoon distribute the syrup inside the squash. Set the squash aside

Toasted Walnuts


  • 1/3 cup walnuts, chopped
  • 1 small red onion, chopped
  • 8 stocks of asparagus, stems removed, chopped
  • 1 garlic clove, minced
  • 1 tsp cumin
  • 1 tsp coconut oil
  • pinch of sea salt


  1. In a medium frying pan melt 1 tsp coconut oil with garlic, cumin and sea salt on high heat
  2. Add walnuts, turn down heat to medium heat. Cook for approx 2-3 minutes, until fragrant and walnuts are covered in oil and spices
  3. Add chopped onions and asparagus. Cook for approx 5-8 minutes, until the vegetables are almost tender
  4. Remove mixture from stove top, pour into a medium size bowl. Add cooked quinoa and wild rice. Mix all ingredients together
  5. Stuff the squash with ingredients. Bake for 1 hour on 375 covered
  6. Remove from oven drizzle each squash with sunflower oil and serve

Yield: 2 servings (1 squash per person)


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