Stuffed Acorn Squash | Sip + Spice

Chorizo and Quinoa Stuffed Acorn Squash

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 acorn squash
  • 1 teaspoon olive oil
  • 4 oz. soyrizo or ground chorizo
  • 1/3 cup quinoa
  • 1/2 small onion diced
  • 2 cups kale tightly packed with stems removed + leaves chopped.
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • sour cream optional
  • cilantro optional


  1. Preheat the oven to 425º F. Cut the squash in half and remove all the seeds (save them to roast—I always forget to do this!). Place the squash cut side up in a baking dish. If squash doesn't sit flat, cut off a bit of the bottom to allow it to lie flat. Drizzle with olive oil and sprinkle with just a pinch of salt and pepper. Roast for 35-40 minutes until fork tender.

  2. When squash in the oven, cook the quinoa. Rinse the quinoa and place in a small pot with 2/3 cup of water. Bring to a boil, then lower to a simmer. Cover the pot and let cook for 10 minutes until all water has disappeared.

  3. In a saute pan, add the soyrizo or chorizo. If in link form, remove the casing and crumble. Cook over medium heat for 5 minutes. Toss in the diced onion and cook another 5 minutes until onion is soft and chorizo is browned.

  4. Add the chopped kale to the chorizo mixture and let it soften for 3 minutes. Toss the chorizo-kale mixture into the cooked quinoa. Add in the oregano, cumin, crushed red pepper and salt and stir.

  5. Remove squash from the oven and stuff high with filling. Top with sour cream and cilantro, if desired!