Honey Mustard Stuffed Acorn Squash

If you follow along with my Instagram stories you may have seen the stuffed acorn squash I shared last night – and if you’re one of the several friends that reached out for the recipe, thank you for inspiring this post! I’ve been craving plant protein/beans/tofu for a week or so, and originally planned to make these with sausage but switched to beans and I’m so glad I did. These are the perfect mix of sweet, savory, and of course cheesy – the perfect fall dish!

honey mustard bean and quinoa stuffed acorn squash

The filling for these is made up of a quinoa-white bean-kale mix, then tossed with a honey mustard mix and cheese for extra fall vibes. I highly recommend at least the amount of cheese in this recipe but more would be great if you’re feeling it. It’s the trick to making this a filling meal.

With animal proteins like the sausage I originally planned to use, you get a certain amount of fat automatically incorporated into the meal from the meat. But with a plant protein like beans, there’s pretty negligible amount of fat – so you have to add it to round out the meal, hence the olive oil and cheese. This will help keep you full for longer!

Print Recipe
Honey Mustard Stuffed Acorn Squash
honey mustard bean quinoa stuffed acorn squash
Course Mains
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Mains
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
honey mustard bean quinoa stuffed acorn squash
Instructions
  1. Preheat oven to 375˚F.
  2. Thoroughly wash and dry the outsides of acorn squash. Thinly slice off tops and bottoms of squash, then use a spoon to scoop seeds out of tops of squash.
  3. Prick outsides of squash with fork and microwave until squash is tender (about 5 minutes per squash).
  4. While squash is cooking, cook quinoa according to package instructions and set aside.
  5. Heat 1 tbsp olive oil in a pan over medium heat. Once heated, stir in onions and sauté for 2-3 minutes.
  6. Add garlic and kale to pan. Sauté until kale softens and stir in white beans and quinoa.
  7. In a small bowl, mix together mustard, honey, and 1 tbsp olive oil. Pour into bean and quinoa mix and stir until combined.
  8. Cover a baking sheet in aluminum foil and coat with cooking spray. Arrange cooked squash on tray, resting flat on bottoms.
  9. Add 1/2 cup shredded cheese to bean and quinoa mix, then divide into squash bowls.
  10. Divide remaining 1/2 cup of shredded cheese on top of squash bowls, then bake for 5-10 minutes until cheese is melted. Serve warm.
Share this Recipe

stuffed acorn squash

WHAT TO DO WITH LEFTOVERS

Seriously, this recipe is the best! If you’re cooking for one or two, I recommend buying the same number of squash as people, then still making the full amount of filling. Then, you can add some extra kale to the leftover filling and stir in some chicken or veggie broth for a soup that would pair perfectly with crackers and apples. I love me some planned-overs, don’t you? So. Good.

Happy Tuesday and happy squashing!

amy signature


Filed Under: EAT

Leave a Reply