Start by rinsing the outside of each acorn squash to remove any debris. Using a sharp knife, carefully slice off the bottom ¼ inch above the stem and base. Set the squash on its base and cut in half lengthwise. Use a spoon or grapefruit spoon to remove the seeds and stringy bits.
Drizzle a small amount of olive oil over the yellow flesh of the acorn squash, using a pastry brush or clean hands to evenly coat. Sprinkle with ¼ teaspoon salt and a few cracks of black pepper. Place cut side-up on a sheet pan. Roast for 45-50 minutes, or until the squash can be easily pierced with a fork.
Heat a medium sauce pot to medium-high heat. Add in the quinoa, toasting for 1-2 minutes. Add 1 and ½ cups vegetable broth and bring to a boil over high heat. Reduce to a simmer and cover. Cook for 15 minutes, or untli the quinoa is fluffy.
Meanwhile, heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add chopped leeks and sliced kale. Sprinkle with ¼ teaspoon salt. Saute until leeks are softened and golden, about 5 minutes.
Add the roughly chopped pecans and toast for 1-2 minutes, until fragrant. Add the sage and bloom for 30 seconds to a minute.
Combine cooked quinoa, drained cannellini beans, leeks, kale, pecans, sage, diced apple, and ½ cup shredded parmesan in a medium mixing bowl. Squeeze in the juice of half a lemon. Add salt and pepper to taste.
Add ½ to 1 cup quinoa mixture to each roasted acorn squash. Sprinkle remaining ½ cup parmesan cheese evenly over each squash half.
Return stuffed squash to oven and cook for 4-5 more minutes, or until the cheese is melted. Remove from oven and enjoy! Leftovers are best stored in the fridge and enjoyed within 3-4 days.
Video
Notes
Parmesan cheese is often not vegetarian. You should be able to find vegetarian-labeled shredded Parmesan at Whole Foods or other major grocery stores. Check this list for recommendations. Asiago cheese or vegan Parmesan would also work well in this recipe.
These squash boats can also be made with 2-3 butternut squash or delicata squash, depending on their size. The recipe instructions remain the same.
Reheating: To reheat one serving of acorn squash: Cover the top of the squash with foil. Bake in a 350-degree oven for 10-15 minutes, or until the center is warmed through. You can also reheat it in the microwave in just ~2 minutes.
Extra quinoa stuffing can be enjoyed cold in a salad with leafy greens, or on its own.
Check out my Stuffed Acorn Squash YouTube video for step-by-step video instructions on how to make this recipe.