Quinoa-and-Pecan-Stuffed Acorn Squash

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Quinoa is a protein-rich grain that dates back to South America over 5,000 years ago. It has a nutty flavor and is most easy to digest, gluten-free, and easy to cook. Try it as a change from brown rice; you’ll be glad you did. You can find quinoa in supermarkets and in natural foods stores.


  • 1 cup quinoa
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves


  1. Preheat the oven to 450°F.
  2. Bring 2 cups of water to a boil in a covered pot over high heat. When the water comes to a boil, stir in the quinoa. Cover and