Acorn Squash stuffed with Chorizo, Quinoa, and Spinach

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Acorn Squash 

stuffed with Chorizo, Quinoa, and Spinach


Fall is in the air, and squash in on the plate! This dish is warm and comforting for any cool day. You can use a variety of squash choices, as long as you have a cavity to fill.  Change out your sausage, or even your grain for a few variations.
2 medium acorn squash or sweet dumpling squash, halved down the middle, seeds removed

Sweet Dumpling on left, Acorn Squash on the right.


Salt and pepper
Olive oil cooking spray
2 teaspoons olive oil, divided
6 ounces chorizo sausage, casings removed
1 small onion, diced
2 cloves garlic, finely chopped
2 cups tightly packed baby spinach
1 cup quinoa, cooked
2 tablespoons grated fresh Parmesan
As the name states, the sweet dumpling
is slightly sweeter than the acorn squash.
I preferred the sweet dumpling, and my
boyfriend preferred the acorn squash. 
Heat oven to 375°. Slice each squash in half and remove seeds.  Sprinkle cavity with salt and pepper. Put tablespoon of olive oil on tin foil on a baking sheet. Place squash flesh side down.

Bake until golden and tender, 30 minutes. Remove from oven, flip, and set squash aside.

In large sauté pan, add sausage, cook like breaking into bite-sized pieces.  Add onion and cook until brown (about 6 minutes).  Remove sausage and onion from the pan.


Add garlic, add spinach and toss. Turn until spinach is just wilted.

Cooked Quinoa from fridge.


Combine onion, sausage, spinach, and cooked quinoa. (If you haven’t cooked your quinoa yet, put one part quinoa and two parts water into a small sauce pan. Bring to boil, cover and simmer for 15-20 minutes until water is absorbed and germ is separated.)  Stir until everything is warm.  

Divide mixture among cooked squash halves. Sprinkle with Parmesan.



Broil until Parmesan is golden, about 2 minutes.

(note: you can cook the squash a day ahead. Heat in 5 minutes in microwave before filling.)


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