Acorn Squash Stuffing

A gluten-free, vegetarian spin on bread stuffing

Thanksgiving is fast approaching! So, as you prepare your holiday menus, perhaps you can lighten some of the dishes up (of course, we all can allow an indulgence from time to time!) If you’re reluctant to eat the typically heavy traditional bread stuffing or have some guests who would like a vegetarian or gluten-free option, I’ve got just the recipe for you! So move over, turkey stuffing! Create some room for my meat-free, vegetarian, gluten-free Stuffed Acorn Squash!

Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…

Acorn Squash Stuffing - A gluten-free, vegetarian spin on bread stuffing



2 tsp. coconut oil
1/3 cup quinoa
2/3 cup low sodium vegetable broth (or you can use water)
1/4 cup onion, finely diced
2 TB diced carrot, finely diced
2 TB celery, finely diced
1/3 cup unsweetened applesauce
2 TB dried cranberries
1/2 tsp. cinnamon
1/4 tsp. poultry seasoning
pinch of nutmeg
1/4 tsp. salt
1/8 tsp. pepper
1 packet stevia

How to Prepare:

1. Preheat oven to 375 degrees.
2. Line a baking tray with aluminum foil, set aside.
3. Cut squash in half with a large sturdy knife (be careful, as it can be tough to cut through the stem).
4. Scoop out all of the seeds and stringy pulp with a spoon.
5. Put 1/2 TB of coconut oil into each squash half and place onto the baking tray.
6. Bake for approximately 45-50 minutes, or until the squash is tender when pierced with a fork.
7. In the meantime, rinse the quinoa and cook according to package directions. Note: I prefer using vegetable broth in place of water, as it gives more flavor, but that is up to you.
8. While the acorn and quinoa are cooking, coat a skillet with non-stick cooking spray and add the onion, carrot, and celery. Cook on medium heat for approximately 5 minutes, or until vegetables are tender and lightly browned. Turn off heat.
9. Once the quinoa is cooked, fluff with a fork and then add applesauce, cranberries, cinnamon, seasoning, nutmeg, salt, pepper, and stevia. Mix well until ingredients are thoroughly combined.
10. Remove the squash from the oven and scoop half of the quinoa mixture into each squash half.
11. Grab a fork and… enjoy!

Per Squash half (recipe makes 2): 270 calories, 6 grams protein, 49 grams carbohydrates, 5.5 gram fat

100% TASTE, 0% GUILT

Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at

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Allison Frahn

Allison Frahn is an IFBB Figure Pro and ProSupps athlete. The combination of Allison’s passion for fitness, love for delicious healthy food, and talent for cooking led her to create Alli’s Slim Pickins: 100% Taste, 0% Guilt. Under her brand name, she delivers healthy recipes each week for

Allison is also the creator of OPT all natural water flavors. They are 100% FREE of flavors, dyes, or artificial sweeteners and have ZERO calories. Find out more at

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