Stuffed Air Fryer Acorn Squash with Quinoa
This vibrant, plant-based dish is the ultimate solution for a nutritious, restaurant-quality meal on a busy schedule. By using the air fryer, you get perfectly caramelized, tender acorn squash in record time, filled with a savory, protein-packed quinoa stuffing flavored with fresh sage, garlic, and sautéed kale. It is a hearty yet light meal that balances sweet and earthy flavors, making it a perfect cozy dinner for families or a sophisticated centerpiece for guests.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 2 servings
- Category: Dinner
- Method: Air Frying
- Cuisine: Modern American
- Diet: Vegan
Ingredients
1 large acorn squash, halved and seeded
1 cup cooked quinoa
1 cup kale, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon fresh sage, chopped
1/4 cup vegetable broth
Salt and black pepper to taste
Optional: Toasted pine nuts or pomegranate seeds for garnish
Instructions
Preheat your air fryer to 375°F (190°C).
Brush the inside of the acorn squash halves with a little olive oil, salt, and pepper.
Place the squash halves cut-side down in the air fryer basket and cook for 15-20 minutes until tender.
While the squash cooks, heat a small skillet over medium heat with the remaining oil.
Sauté the garlic and kale until the kale is wilted.
Stir in the cooked quinoa, fresh sage, and vegetable broth to moisten; season to taste.
Flip the squash halves over and spoon the quinoa mixture into the hollow centers.
Air fry for an additional 3-5 minutes until the filling is heated through and the edges of the squash are nicely browned.
Notes
Ensure you scoop out all the seeds and fibrous strands from the acorn squash for a smooth texture. You can substitute kale with baby spinach if preferred. The squash size may vary, so check for tenderness with a fork before adding the stuffing. Store leftovers in an airtight container for up to 3 days.