How to Cut Acorn Squash: A Step-by-Step Guide

Because acorn squashes are round, they can be a little wobbly when cutting if you don’t know the trick to make them stabler for safer slicing. The easier it is to prep this squash, the more you’ll end up eating.

Here are the steps for the best way to cut an acorn squash.

How to Cut It: Acorn Squash

1. Using a chef’s knife, slice off the top of the squash, about a half-inch below the stem.
2. For stability, stand the squash on the flat side you just cut and slice it in half vertically.
3. Pull the sides apart and scoop out the seeds with a spoon or ice-cream scoop, reserving if desired.
4. Slice off the bottom half-inch or so of the squash and remove the rest of the skin with your knife or a vegetable peeler.
5. Cut the squash into strips, then lay the strips flat on their sides and cut into cubes.

Quinoa-Stuffed Acorn Squash

Serves 4

Ingredients

• 2 acorn squashes, halved and seeds removed
• 4 tsp extra-virgin olive oil, divided
• ½ cup dry quinoa
• 2 tbsp lemon juice
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 bunch green onions (scallions), sliced
• ¼ cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. Brush the flesh of the squash with 2 tsp of oil and place it on the prepared baking sheet, cut side down. Bake until the skin can be easily pierced with a knife, about 35 to 45 minutes.
3. Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add quinoa, return to a boil, reduce heat, cover, and simmer until water has been absorbed and quinoa is soft, about 15 minutes.
4. In a small bowl, combine lemon juice, remaining 2 tsp of oil, salt, and pepper. Once quinoa is done cooking, remove it from the heat and fluff with a fork. Pour dressing over quinoa and stir to evenly coat.
5. Fill each cooked squash half with one-quarter of the quinoa mixture. Top each with sliced green onions and feta cheese.

Per serving: 277 calories, 9g total fat (2.4g saturated fat), 8g protein, 46g carbohydrates, 11.6g fiber, 13g sugar (0g added sugar), 803mg sodium