Quinoa Stuffed Acorn Squash – Gluten Free!

This savory dish is seasoned with cumin and sweet raisin, which together is a great compliment and with the added veggies and beans a wonderful whole meal. My husband, Bruce, gave it a 5/5 rating. We will be enjoying this again and again!

Peach Cobbler

Prep Time: 20 minutes

Cook Time: 40 minutes


  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • Optional:1 teaspoon almond extract
  • Crust:
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoon ground cinnamon
  • 1/2 -1 cup chopped nuts (optional)


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.


Tip on pealing peaches: In a tall sauce pan add water to about 4" from top of pan and bring water to a low boil. Ease a couple peaches into the boiling water 2 or more at a time (depends on size of pan) for 1-1/2 to about 2 min. Scoop peach out with a slotted spoon and put into a bowl of ice water. Pick up each peach and skin will start sliding off. Take all skin off then cut peaches in half and pull out the pits. Then slice for the recipe.

I found the original recipe found on “fitsugar.com.” And they had modified it from allrecipes.com Moroccan-Style Stuffed Acorn Squash.

* Note: I decided I wanted my veggies finely chopped. A chopper does a great job with this!). I also ended up using more olive oil and butter than the recipe listed.