Savory Stuffed Acorn Squash
Tender roasted acorn squash filled with a savory and aromatic blend of fluffy quinoa, earthy mushrooms, and sweet dried cranberries. A perfect, hearty vegetarian main course for a cozy evening.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and roast the acorn squash
- b.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- c.Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits.
- d.Brush the cut sides and inside of the squash halves with 1 tablespoon of olive oil.
- e.Place the squash halves cut-side down on the prepared baking sheet.
- f.Roast for 35-40 minutes, or until the squash is tender and can be easily pierced with a fork.
- 2
Step 2
- a.Cook the quinoa
- b.While the squash is roasting, combine the rinsed quinoa and low-sodium vegetable broth in a small saucepan.
- c.Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- d.Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- 3
Step 3
- a.Make the savory filling
- b.Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- c.Add the chopped onion and cook until softened, about 5-6 minutes.
- d.Add the minced garlic and chopped mushrooms. Cook until the mushrooms have released their moisture and started to brown, about 7-8 minutes.
- e.Stir in the cinnamon, nutmeg, black pepper, and salt. Cook for another minute until fragrant.
- f.Remove the skillet from the heat. Stir in the cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Mix well to combine.
- 4
Step 4
- a.Stuff the squash and bake
- b.Once the squash is tender, carefully remove it from the oven. Flip the halves over so they are cut-side up.
- c.Divide the quinoa filling evenly among the four squash halves, mounding it in the center.
- d.Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through.
- e.Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To make cutting the squash easier, pierce it a few times with a knife and microwave for 3-4 minutes to soften the skin.
- 2Don't overcrowd the pan when cooking the mushrooms; this allows them to brown properly instead of steaming.
- 3For extra flavor, toast the pecans in a dry skillet for 2-3 minutes before adding them to the filling.
- 4The filling can be made a day in advance and stored in the refrigerator. Just stuff the freshly roasted squash and bake.
- 5Leftover stuffed squash can be stored in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
High protein
For a protein boost, add 1 cup of cooked chickpeas or 1 cup of shredded cooked chicken to the quinoa filling.
veganVegan
This recipe is already vegan as written. Ensure your vegetable broth is certified vegan.
gluten freeGluten free
This recipe is naturally gluten-free as it uses quinoa. Double-check that your vegetable broth is gluten-free.
ketoKeto
To make a low-carb version, replace the acorn squash with a lower-carb option like spaghetti squash and substitute the quinoa with cauliflower rice.
Why this is on our healthy list.
Rich in Fiber
Both acorn squash and quinoa are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Heart-Healthy
This recipe is low in sodium and contains healthy fats from olive oil and pecans, which support cardiovascular health.
Packed with Antioxidants
Acorn squash is rich in antioxidants like beta-carotene (Vitamin A), which helps protect cells from damage caused by free radicals.
Complete Plant-Based Protein
Quinoa is one of the few plant foods that contains all nine essential amino acids, making it a complete protein source ideal for vegetarian and vegan diets.
Frequently asked questions
Yes, it is very healthy. Acorn squash is rich in vitamins A and C, and fiber. Quinoa is a complete protein and provides complex carbohydrates. The recipe is low in sodium and packed with nutrients from vegetables and nuts.