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

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.

Low FODMAP Quinoa-Stuffed Acorn Squash

5 from 1 vote
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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1 comment on Low FODMAP Quinoa-Stuffed Acorn Squash

  1. shemar

    how long does it last?

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