imageWe’re getting stuffed with this acorn…literally! This acorn squash is filled with a deliciously packed quinoa, pepper, avocado mixture. Quinoa is a great staple to have in a kitchen! It’s alkalizing, meaning it eliminates toxins, such as heavy metals from the kidneys. Quinoa has an amazing nutrient profile and not many people are allergic to it.

Bell peppers have lycopene and beta-cryptoxanthin in them, which promotes a healthy heart and lungs. The various colors of bell peppers all come from the same plant but they differ in their levels of maturity. A pepper will start green and then turn yellow then red. Red peppers contain almost 11 times more beta carotene than green bell peppers. They also have one and a half times more vitamin C. Beta carotene and vitamin C are antioxidants that work together to effectively neutralize free radicals. Free radicals can travel through the body causing damage to cells, which can turn into cardiovascular disease, asthma, arthritis or cancer over time. Conventional bell peppers often have a wax coating on them so it is best to select organically grown peppers so you can enjoy the nutrient-rich skin.

Serves: 1-2

Hands on time: 20 minutes

Total Time: 1 hour

Gluten free, vegan, vegetarian


1 acorn squash

1 avocado

1 organic red bell pepper

2 cloves of garlic

½ cup rinsed and cooked quinoa

⅓ tsp Coriander

⅓ tsp Cumin

1 squeeze of lemon

½ onion, chopped

1 tsp olive oil

Salt and pepper to taste


  1. Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper.
  2. Prepare acorn squash by cutting off bottom point and stem to create a flat surface.
  3. Cut squash in half widthwise, scoop seeds and stringy bits out.
  4. Drizzle ½ tsp olive oil, salt and pepper on acorn squash. Place squash on baking sheet with the cavity facing down. Roast for 35-50 minutes until squash is tender with a fork.
  5. While the squash is roasting, prepare filling.
  6. Bring 1 cup of water to a boil in a small sauce pan. Add rinsed quinoa and reduce heat to low. Cover and simmer until tender and most of the liquid has been absorbed, 15-20 minutes. Fluff with a fork.
  7. Pour remaining olive oil into pan and saute onions until clear. Add peppers, garlic, cumin, and coriander.
  8. In a small bowl, mix quinoa, peppers, onions, garlic, cumin, coriander and avocado.
  9. Squeeze lemon on quinoa mixture. Divide in half and add to squash. Serve hot!

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