Low FODMAP Quinoa-Stuffed Acorn Squash

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This Stuffed Acorn Squash is an easy, low-FODMAP vegan recipe, perfect for those dealing with IBS. It's loaded with wholesome ingredients like quinoa, tahini, and olives and makes a great easy weeknight dinner.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
5 from 5 votes

Here’s an easy, delicious low FODMAP recipe for a Quinoa-Stuffed Acorn Squash that’s featured in my Youtube video on Tips for Healing your IBS.

TIPS FOR HEALING IBS | vegan low FODMAP recipes
TIPS FOR HEALING IBS | vegan low FODMAP recipes

Low FODMAP Quinoa-Stuffed Acorn Squash

5 from 5 votes
This Stuffed Acorn Squash is an easy, low-FODMAP vegan recipe, perfect for those dealing with IBS. It's loaded with wholesome ingredients like quinoa, tahini, and olives and makes a great easy weeknight dinner.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Appetizer, Dinner
Cuisine: American
Keyword: acorn squash, gluten-free, quinoa
Serving size: 2

Ingredients

  • 1 medium acorn squash (32-36 ounces, or 900-1000 grams)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 1-2 teaspoons fresh thyme leaves
  • 1 1/2 cups (~275g) cooked quinoa
  • 1/2 cup (130g) canned brown lentils (or 1/2 cup canned chickpeas), drained and rinsed
  • 1/4 cup (28g) pine nuts (toasted if desired)
  • 10-12 green olives, sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini + more for serving
  • 2-3 tablespoons Italian flat-leaf parsley, chopped

Instructions

  • Preheat the oven to 400°F (or 204°C).
  • Using a sharp knife, cut each acorn squash in half lengthwise (instructions here) and scoop out and discard the seeds. Arrange the squash halves on a large baking sheet, flesh-side up. Drizzle the flesh with the 1 tablespoon olive oil, and sprinkle generously with kosher salt and pepper and the thyme leaves. Bake the squash, flesh side down, for 40 minutes, or until tender.
  • Meanwhile, make the filling. Combine the cooked quinoa, lentils, pine nuts, olives, spices, 1/2 teaspoon kosher salt, lemon juice, tahini, and parsley. Stir well.
  • Allow the squash halves to cool slightly, then stuff each cavity with the quinoa filling. Drizzle each with extra tahini if desired.

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11 comments on Low FODMAP Quinoa-Stuffed Acorn Squash

  1. Colleen Kyle

    5 stars
    Delicious— just made this tonight for my vegan daughter and omnivore husband with just a few modifications— used lemon zest in addition to lemon juice, and cashews instead of pine nuts—and also used some vegan Parmesan that I had left over from your wild mushroom stuffing (which I made last week). We all loved it.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Colleen!

  2. sue

    5 stars
    love this recipe

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Sue!

  3. Katherine Booher

    5 stars
    Made this for dinner tonight. So good! This could make a great potluck dish for Thanksgiving. I’m going to triple the recipe, scoop out the squash and spread it in a casserole dish, then cover with topping. Thanks so much!

    1. Support @ Rainbow Plant Life

      Tasty, Katherine! Great idea :) Glad you love the recipe!

  4. Bob Carter

    What is FODMAP and IBS?????

  5. Ann Christine Hoffmann

    5 stars
    I just started a Low FODMAP diet this week. I am going to make the squash recipe! It looks amazing! Great to know I am not alone. I love your food blog and so happy to hear you share the same journey with IBS (it helps to know I am not alone). Thank you!

    1. Support @ Rainbow Plant Life

      Great! I hope you love the squash :) Thank you for following!

  6. shemar

    how long does it last?

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