You may have read my post on roasted acorn squash in which I expressed my love for acorn squash.  Recently, I had bought some acorn squash but didn’t have the ingredients to make my roasted acorn squash and decided to try crusting it in quinoa instead. The end result turned out pretty tasty. I recently shared a post on quinoa crusted tilapia. I decided to use that same recipe to create a quinoa crusted acorn squash. In case you missed that post, I will recap how to make the crust below.

Begin by preheating the oven to 450 degrees F. Cook 3/4 cup of quinoa on the stove top. After the quinoa is completely cooked, set it aside to cool. Next spread the cooled quinoa on an aluminum lined baking sheet and place it into the oven for 8-10minutes. The quinoa should now have a crunchy consistency. Set the quinoa aside again to cool.

In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Then, add in the cooked quinoa and mix thoroughly. Next fill a bowl with 1/2 a cup of almond flour (I prefer Bob’s Red Mill Almond Flour) and in another bowl add 1 beaten egg.

Cut the squash in half and scoop out the seeds.

Next, cut the acorn squash into 1/2 inch thick slices. Dredge each piece of acorn squash through the almond flour and then into the egg before coating in the quinoa mixture. Place the coated acorn squash onto an aluminum foil lined baking sheet. Continue for the remaining pieces of the acorn squash. Place the baking sheet into the oven at 400 degrees F for 30 minutes. Now the quinoa crusted acorn squash is ready to be enjoyed!

What are some of your favorite ways to cook acorn squash? I would love to hear your favorite acorn squash recipes!