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Recipes: It’s Squash Season!

We may not get the typical Fall experience in sunny Southern California, but that doesn’t mean we can’t take advantage of seasonal vegetables! This fall season, try experimenting with these recipes that include different types of squash. Not only is this vegetable incredibly diverse and tasty, but it also offers a healthy dose of Vitamin C, iron, and potassium!

Fiesta Stuffed Acorn Squash


  • 1 acorn squash
  • 1 cup cooked quinoa (or rice)
  • 1 can black beans (drained and rinsed)
  • 1 medium yellow onion
  • 2 cloves of garlic chopped
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon chili powder
  • 1 tablespoon coconut oil
  • 1 avocado
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro (optional)


Preheat oven to 350 and pierce the squash with a fork. Place on a sheet pan and bake until tender (about 45 minutes). Remove from oven and change setting to broil. Set squash aside to cool for 15 minutes.

In the meantime place a saucepan over medium heat. Add chopped onion and garlic. Add cumin, chili powder, and salt and pepper. Once well combined add in black beans and cooked quinoa. Remove from heat.

Once the squash is cooled. Slice it in half and discard the seeds. Brush inside and edges with coconut oil. Fill in with black bean quinoa mixture. Broil in the oven until heated through. Around 5 minutes. Top with cilantro and avocado.


NOTE: You can add ground beef, turkey, or chicken to this as well for a more protein-rich meal.

Roasted Butternut Squash Soup with Bacon


  • 1 large butternut squash (peeled and chopped into cubes)
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon fresh thyme
  • 2 ½ cups chicken stock (or bone broth)
  • ¼ cup crumbled goat cheese
  • 4 slices of bacon, chopped
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 teaspoon chives, chopped
  • Salt and pepper to taste


Preheat oven to 400. Lightly coat a baking sheet with olive or coconut oil. In a single letter place squash, bacon, onion, bell pepper, and season with salt and pepper. Toss gently to combine.

Bake in the oven for 25-30 minutes. Coat the bottom of the pot or Dutch oven with olive oil over medium heat. Add bacon from the oven and cook until crispy. Remove bacon and set aside.

Add chicken stock, thyme, and garlic, and roasted vegetables. Bring to a boil then turn heat down to low heat. Blend with a hand-held immersion blender (can also add batched to a regular bender). Once well-combined top with goat’s cheese, chopped cooked bacon, and chives.


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