Another idea for breakfast

stuffed acorn squash

When my friend returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It’s made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!

Stuffed Acorn Squash

2 acorn squash, unpeeled
1/2 cup quinoa
1 1/2 cups unsweetened apple juice or water
1 cup chopped apple
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup chopped pecans
1/4 cup raisins
1/4 cup golden raisins

Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.

While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.

Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.

Yield: 4 servings (serving size: 1/2 acorn squash with filling)

Recipe Notes

  • Substitute brown rice for the quinoa.
  • Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
  • Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
  • Enjoy as a warm breakfast, dessert, or side dish.


  1. This recipe is amazing!!! I switched out the raisins and used craisins instead (we aren’t fasting right now, so the sugar in the craisins wasn’t a big deal for us at this point), and it was a delicious, fall treat!

  2. Hey, Kendra! I’m glad you liked them. Thanks for your comment. 🙂

  3. Sandy Motos says:

    This is a great treat, even my hubby ate it without a word (he’s more just meat and taters guy). GLORY TO GOD for your book and assistance to us just learning. God bless you!

    • Yea! I love success stories! 🙂 Thanks, Sandy, for your encouragement. Yes, all glory to God! I pray He blesses you in BIG WAYS as you press on to know Him!

  4. We’re exploring the Daniel fast for the first time and am enjoying looking at these recipes. This is such an adventure! Question, if brown rice is substituted for the quinoa is it cooked prior to adding it to the other ingredients?

  5. What a great idea! I’ve been checking out your site for healthy recipes- i started a diet a week about and have lost 3 and a half pounds! I’m so psyched about this new path i’m on of healthy mind, body, and spirit. I’m recovering from a long illness (about 3 months including being in a cast) that left me with a torn tendon from one of the medication combo’s they gave me- crazy!!! but I’m back on my feet and ready to hit the gym, make a healthy lifestyle eating plan and get fit for a stronger me. thanks for putting out so many ideas and helpful recipes!

  6. Jackie Forbes says:

    My family is doing the Daniel’s Day Fast and I am confused. Our list handed out from our Church specifically says no grains (cereals, breads, rice, oatmeal, etc). I was looking for different foods to get us through and almost all of them contain grains. I have made a delicious smoothie though with frozen bananas and Unsweetened Almond Milk with a little cinnamon.

    • Hi, Jackie! You will find some variation online on the food list. The list on my website (and in my book, The Ultimate Guide to the Daniel Fast) is the most widely accepted set of guidelines. But what to include and exclude on your fast is a personal decision. Everyone’s fast may not look exactly the same, and that’s OK. I would encourage you to pray and ask God to guide you. He will give you insight as to what YOUR fast should look like. Thanks for your question! May God bless you abundantly as you seek Him!

  7. Hi – how do I print ONLY the recipe?

    • Hi, Ruth. You can copy the recipe and paste into Word. Some of my newer recipes have a print option, but the older ones don’t. Thanks for your question!