Quinoa & Grape Stuffed Acorn Squash

12 Mar 2017

Stuffed acorn squash is one of my favorite, I have a recipe that I really like that is a mix of sausage and apples, but lately I have been trying to incorporate more vegetarian-esq dishes into our meals and this was a keeper. I prepared this one using the sous vide cooking method, but I have also included the traditional cooking steps below as well.

Like the stuffed peppers that I prepared via sous vide, the flavors of the stuffed acorn squash were amazing and unlike that of traditional cooking, but I still have those instructions below as well.

Quinoa & Grape Stuffed Acorn Squash

Recipe for cous cous and grape stuffed acorn squash.

Quinoa & Grape Stuffed Acorn Squash

Prep time: - Cook time: - Total time:
Yield: 2S


- 1 acorn squash (halved and clean
- 1.5 cup quinoa or another grain like cous cous
- 1 cup grapes (cut in half) OR pomegranate seeds
- 1/4 cup slivered almonds or whole pinenuts
- 2 T chopped sage
- dash of salt & pepper
- 4 T butter
- 1 t balsamic glaze
- Toppings: goat or feta cheese(optional)


Prepare via Sous Vide:
Set sous vide device to 185F.

Mix quinoa, grapes, almonds, sage, balsamic, salt and pepper in a bowl, then fill squash.

Place filled squash and pats of butter in vacuum bag and seal.

Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).

*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!

Prepare with Traditional Cooking:
Preheat oven to 400F.

Rub squash with butter, lightly salt and roast on a prepared cookie sheet for about 30 minutes.

Prepare cous cous according to package instructions.

Mix cous cous with the rest of the ingredients and then fill squash.

Top with goat or feta cheese if desired. Enjoy!




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