Acorn squash from the Air Fryer is a great side dish for fall or a vegetarian main course. It’s hearty and filling and rich in quinoa, cranberries, and apples. It’s also perfectly seasoned with lemon, thyme, and sage.

WHAT IS ACORN SQUASH?

Acorn is a winter squash. Because it looks like an acorn, the name Acorn squash is aptly given. Acorn squash is mildly sweet and nutty with a slight sweetness. It is excellent for stuffing.

This recipe is why you’ll love it.

  • Air-frying acorn squash takes half the time than oven roasting.
  • This delicious stuffed squash recipe is the best side dish and main dish.
  • The ingredients combine to make a super-healthy combination. Acorn squash is rich in Vitamin A, folate, and beta-carotene. It’s also low in calories.
  • This vegan recipe has no gluten.
  • Air-fryer acorn squash is high in protein! Quinoa is a complete source of protein. Walnuts are another great source.

NOTES ADDITIONAL

  • Although this recipe may contain many ingredients at first glance, it is simple to prepare.
    • Onion, Celery, and All types of apples work for this squash stuffing.
    • Olive Oil Olive Oil is used to saute the vegetables and can be added to the quinoa stuffing.
      • Acorn Squash Winter squash can be found at farmer’s markets from the beginning of fall through winter. They are also available year-round at grocery stores. You want a squash that is large for its size and has dark or orange skin.
      • Quinoa Quinoa is available in white or red. They are all the same nutritionally, as well as how long they take to cook and what flavor they have. Red quinoa is my favorite because of its bright color. You can also try tricolor quinoa if you want to avoid picking it.
      • Cranberries There are many options for fresh or frozen (and then defrosted) cranberries.
      • Walnuts Toasted nuts add a wonderful crunch and nutty taste to this stuffing. You can substitute pecans for any other nut you like.
  • Lemon To add brightness, we’ll use the juice from one large lemon.
  • Garlic You can use fresh garlic or pre-mashed garlic.
  • Thyme Fresh herbs work well, but dried herbs can be used if you don’t have them.
  • Salt & Pepper

HOW TO MAKE STUFFED ACORN SQUASH

    1. Cut a thin piece from each end to allow the squash to stand upright. The acorn squashes should be cut horizontally in half. For 15 minutes, air fry them cut-side down.
    2. Sauté onion, Celery, and thyme until tender.
    3. Cook the apples in the saucepan for one more minute.
    4. Toast the walnuts in a saucepan.
    5. Mix in the quinoa, cranberries, and olive oil.

HELPFUL TIPS

      • The thick, hard skin of acorn squash can make it difficult to cut. For 2 to 3 minutes, heat the squash in the microwave until the skin softens slightly. The acorn squash will be easy to miss. Use a sharp knife.
      • Remove a thin slice off the bottom to make each half of the squash stand up. You will need to remove the stem.
      • Roast the squash seeds to make pumpkin seeds. You can rinse the squash seeds with a colander and dry them on paper towels. Then, you can toss them in a little olive oil and seasonings. Place the seeds in one layer in an air fryer basket. Air fry for 10-15 minutes at 350°F, shaking the basket often.
      • You can add sweetness to the recipe by brushing maple syrup on the squash halves and cutting the sides before air-frying them.
      • You can make the quinoa stuffing ahead of time. It can be stored in an airtight container in a refrigerator until you are ready to air fryer acorn squash. While the squash is being air fried, let the stuffing cool to room temperature.
      • This stuffing can be used to fill four acorn squash halves. Because I used small squash, I had some leftover stuffing. You may have less filler if you have giant squash.
      • You can store any leftover stuffing in an airtight container in the refrigerator for up to five days. You can make stuffed peppers and zucchini with the filling.
      • In the microwave, heat the stuffing covered.
      • This recipe is best made with Acorn squash, but any other type of squash can be used. You can substitute butternut squash, delicata squash, kabocha, or sweet dumpling squash for acorn squash. It even looks like a small pumpkin! They all work well with the flavorful stuffing and take about the same cooking time as acorn squash.

Ingredients

        • Two acorn squash small
        • 1 cup quinoa cooked
        • Four tablespoons of olive oil
        •  One small onion diced
        •  Two stalks of Celery diced
        •  Two small apples – peeled, cored, and diced
        •  1/4 cup dried cranberries
        •  1/4 cup chopped walnuts, toasted and chopped
        •  1 cup lemon juice
        •  Two cloves of minced garlic
        •  Two tablespoons chopped fresh sage.
        •  One tablespoon of fresh thyme leaves
        •  One teaspoon of kosher Salt
        •  1/2 teaspoon black pepper

Instructions

        • You can cut the acorn squash horizontally in half (see notes for the best way).
        • Take out the stringy flesh and seeds from each half of the squash.
        • Lightly brush the sides of the cut vegetables with olive oil. Place cut sides in an air fryer basket. Cook for 15 minutes at 400°F or until the meat is tender.
        • Heat 2 tablespoons of olive oil in a large skillet on medium heat while the squash cooks. Cook the onion, Celery, and thyme until softened.
        • Mix in the apples, and cook for about one minute.
        • Mix in the walnuts and cook for 2 minutes.
        • Mix the quinoa, cranberries, and remaining olive oil. Mix well.
        • Use a spoon to fill the squash cavities. The stuffed squash halves should be placed in the basket of an air fryer. For 5 minutes, heat the air fryer basket at 400°F.
        • Serve hot