Quinoa & Bean Stuffed Acorn Squash Recipe {Using Pompeian Extra Virgin Olive Oil}

I had recently joined a new Smiley360 mission to try out Pompeian’s Extra Virgin Olive Oil. I was thrilled by this opportunity, because I’m always cooking with EVOO and felt that this mission was right up my alley!

Pompeian’s Extra Virgin Olive Oil passes stringent requirements in order to receive the USDA quality monitored seal, which basically means they only use the finest olives in their cold press process.I love its fresh and robust flavor, as I could taste the difference each time I used it in a dish. This brand really does fit right into my collection of cooking must-haves!

When receiving Pompeian’s Extra Virgin Olive Oil to use in all my cooking adventures, I knew that I definitely had to try it in one of my latest dinner favorites, Quinoa & Bean Stuffed Acorn Squash.


It’s no secret on how much I love winter squash! Right now, with it being in season, there’s no better time to create fun and unique ways to prepare it. One day I was trying to conjure up a new recipe with a twist, so I pulled out a bag of quinoa and started brainstorming. Quinoa is definitely a staple in our kitchen. This amazing whole grain has a wonderful taste and consistency, making it so versatile in creating new recipes. Plus, it’s a great source of protein!

After rummaging through what I had in the fridge and cabinets, I came up with this recipe for Quinoa & Bean Stuffed Acorn Squash. At first, it was only a trial run, but it turned out to be a huge hit with my family, so I have been making it ever since. Having said that, I would love to share my recipe with you. I like to call this one my "protein powerhouse!"



  • 1 Large Acorn Squash Cut in Half (seeds removed)
  • 2 Tablespoons of Olive Oil (divided...this time I used Pompeian’s Extra Virgin Olive Oil)
  • 1 Cup of Uncooked Quinoa
  • 1 Can of Beans (You may use whatever kind you choose, but I usually go with Great Northern or Black Beans)
  • 1 Small to Medium Chopped Onion
  • 1 Tablespoon of Minced Garlic
  • 1 Teaspoon of Chicken Bouillon Seasoning (a cube or two can also suffice)
  • 3/4 Teaspoon of Ground Thyme
  • 1 Teaspoon of Paprika

OPTIONAL INGREDIENTS (these are just items that I sometimes like to add for a little something extra, but they are not 100% necessary):
1/3 Cup of Sliced Black Olives
1/3 Cup of Sliced Mushrooms (fresh or canned)
Your Favorite Type of Cheese for a Topping (I enjoy using Feta, Romano, or Parmesan)

  • Preheat the oven to 375 degrees
  • Rub both acorn squash halves (all over) with one tablespoon of olive oil
  • Place both squash halves on a baking sheet (cut side up) and bake for 40 minutes
  • Meanwhile, prepare to cook the quinoa according to the instructions on your package, being sure to pour the chicken bouillon seasoning into the quinoa’s cooking water before starting (This lets it cook in almost a broth-type liquid. I like to use my rice cooker, because it cooks the quinoa perfectly)
  • As the squash and quinoa are cooking, heat a skillet and pour the other tablespoon of olive oil into it
  • Toss in the chopped onions and sauté until they start softening up
  • Toss in the minced garlic, thyme, paprika, beans (and sliced olives/and or mushrooms if using) into the skillet with the onions, mix, and simmer for a few minutes until thoroughly heated.
  • Once the quinoa is done and (it’ll have that soft nutty texture), you can combine it with your onion/bean sauté mixture and blend everything evenly
  • After the squash is done baking, scoop generous portions of the quinoa mixture into each halve.
  • If desired, you can top with the cheese of your choice. My favorite is crumbled Feta, but in the version pictured, below, I used grated Romano 

Serve and Enjoy!

If you do decide to give this dish a try, I really hope that you enjoy it as much as my family does. Don’t forget to grab some of that delicious olive oil to have on hand.

Although I received a free product, courtesy of Pompeian and Smiley360, the views and opinions expressed here are purely those of my own. Please see my disclosure policy for further information.