Tis the season for crisp walks with the colourful leaves crunching underneath your feet.  It also means pumpkin harvest season. This recipes is a great fall side dish. I love how decorative and pretty the acorn squash looks on the plate when served.

Serves 8-10


2 acorn squash

1 cup quinoa

1 lb ground pork

1 tsp Italian seasoning

1/2 cup diced onion

11/2 cups shredded smoked cheddar cheese

1 tsp ground sage

2 eggs


Cook Quinoa according to package directions. I use my mini InstantPot to cook 1 cup quinoa in 1 1/2 cups water for 1 min on automatic pressure release.

While the quinoa is cooking fry the ground pork with 1 teaspoon Italian seasoning and diced onion until cooked through and the pork is no longer pink.

Wash the acorn squash and slice into 1 inch rings. Each squash should make approximately 5 rings. Remove the seeds from the squash. Place the rings on a greased baking sheet.

Combine the cooked quinoa and cooked pork in a bowl. Stir in the shredded cheese, sage and eggs.

Fill each squash ring with approximately 1/2-3/4 cups of the quinoa mixture.

Bake 375 degrees F for 30-35 minutes until the squash can be easily pricked with a fork.







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