Quinoa Feta and Pistachio- Stuffed Acorn Squash
Updated Jan 02, 2026
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Quinoa, Feta, and Pistachio-Stuffed Acorn Squash proves comfort food can still feel elegant. Acorn squash becomes tender and sweet after roasting, then is filled with a savory quinoa mixture studded with salty feta and crunchy pistachios. It’s hearty enough to stand on its own as a lovely vegetarian entree or a stunning side for fall and winter meals.
“We loved this recipe. I used blue cheese instead of feta. It was fantastic.”
CHEF Tips AND TRICKS:
- When selecting squash, it should feel heavy for its size, indicating it has plenty of moisture. I like to buy acorn squash with a “flash” of orange on the outside; it always seems to be the perfect ripeness.
- Although I frequently cook quinoa for clients, I’ve found it challenging to get it “just right” following package instructions. Most have you rinse it (to remove the bitter coating known as saponin), add to boiling water, reduce the heat, cover, and simmer for 15 minutes. My result was generally undercooked quinoa with water remaining in the pot. The method I’ve found works best is:
- Leave the cover off while it’s simmering so I can watch it.
- After about 12 to 15 minutes, when much of the water has been absorbed or cooked out and the “germ” begins to appear, I then cover and let it stand off the heat for another 10 to 15 minutes.
- Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.
- If you’d rather not go to the trouble, fully cooked quinoa is available in the freezer section near the vegetables at many grocery stores.
More great vegetarian recipes to explore!
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Quinoa Feta and Pistachio-Stuffed Acorn Squash
Quinoa, Feta, and Pistachio-Stuffed Acorn Squash proves comfort food can still feel elegant. Acorn squash becomes tender and sweet after roasting, then is filled with a savory quinoa mixture studded with salty feta and crunchy pistachios. It’s hearty enough to stand on its own as a lovely vegetarian entree or a stunning side for fall and winter meals.
Ingredients
- 2 small acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 1/4 cups water
- 2 cloves garlic, minced
- 1 small lemon, zested and juiced
- 1/2 cup quinoa, rinsed and drained
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1/3 cup crumbled feta cheese
- 1/3 cup roasted and salted pistachios, coarsely chopped
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with nonstick aluminum foil or parchment paper.
- Brush cut side of squash with olive oil and season with salt and black pepper. Place cut side down on the baking sheet. Bake until tender and lightly browned, 25-30 minutes.
- Meanwhile, bring water, garlic, lemon zest and lemon juice to a boil.
- Add quinoa, reduce heat to medium-low and cook 12-15 minutes or until the water is almost absorbed and the germ is just beginning to appear.
- Cover, remove from heat and let stand 10-15 minutes or until cooked and fluffy. Fluff quinoa with a fork and transfer to a bowl.
- Add parsley, chives, feta cheese, pistachios and salt and black pepper to taste. Stir to combine.
- Divide filling among the squash and serve immediately.
Notes
SUBSTITUTION:
- Couscous or orzo may be substituted for the quinoa.
- Can also use small Delicata squash in place of acorn squash.
- Choose acorn squash that feels heavy for its size, a sign of good moisture. I also look for a “flash” of orange on the skin—it’s usually at peak ripeness.
- Package directions often leave quinoa undercooked. I’ve had the best results by simmering it uncovered until most of the water is absorbed and the germ appears (about 12–15 minutes), then covering and letting it stand off heat another 12–15 minutes. It’s done when the quinoa is fluffy, and the germ is fully released.
- Fully cooked quinoa is available in the freezer section near the vegetables if you want to save time.
- Peel and cube butternut squash, roast, and toss with the hot quinoa combination for an “unstuffed” side dish.
Nutrition
Serving: 1Calories: 329kcalCarbohydrates: 43gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 154mgPotassium: 1049mgFiber: 7gSugar: 2gVitamin A: 1276IUVitamin C: 45mgCalcium: 172mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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We loved this recipe. I used blue cheese instead of feta. It was fantastic.
Hi, Susan, Thanks so very much and so happy you enjoyed! Appreciate you taking the time to come back and comment and rate.
I made the quinoa, feta, pistachio stuffed acorn squash for the first time. Followed the recipe as posted. Very delicious, healthy clean eating meal. Had it as our main with a garlic herb tortilla to accompany. I found the quinoa was a bit dry and needed something to spice it up. The fresh lemon was awesome as well as the chives. We love feta. I think next time i might add more feta and some on the top and place under the broiler?? Also may add crumbled cooked bacon into the quinoa mix.
Overall we would give this recipe an 8 out of 10👍
Hi, Bonny, Thanks so very much and glad you enjoyed! Love the idea of putting more cheese on the top. Thanks again!