As the weather cools and autumn sets in, there’s nothing more comforting than warm, hearty meals filled with seasonal ingredients. This stuffed acorn squash with quinoa is exactly that—a perfect dish for chilly nights when you want something nourishing yet a bit elevated.

Acorn squash, with its natural sweetness and tender flesh, is a quintessential fall favorite, and when paired with fluffy quinoa, earthy herbs, and a touch of cranberries or nuts, it becomes a wholesome, flavor-packed meal.

What makes this recipe special is its simplicity and the way the flavors come together. Roasting the acorn squash gives it a caramelized edge, while the quinoa filling absorbs the savory and sweet notes, creating a delicious contrast of textures and flavors in every bite.

It’s also a dish that feels just as at home on a casual weeknight dinner table as it does during a cozy holiday gathering. And if you’re into a balance of healthy indulgence, this would pair wonderfully with a zesty Apple Cider Vinegar Shot, cutting through the richness and feeling refreshed.

So, whether you’re cooking for yourself or a group, this stuffed acorn squash is a perfect way to embrace fall’s harvest. Feel free to experiment with the fillings—add some roasted vegetables, swap in couscous, or even sprinkle on some cheese. I’d love to hear your spin on it!

Stuffed Acorn Squash With Quinoa

Stuffed acorn squash with quinoa is a hearty and nutritious dish that combines roasted acorn squash halves filled with a savory blend of quinoa, vegetables, and spices. It's perfect for autumn gatherings, offering a delicious and colorful centerpiece for your table.

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Prep Time 25

Cook Time 30

Total Time 55

Course Side Dish

Cuisine American

Servings 6 people

Calories 280 kcal

Equipment

Baking sheet
Medium pot
Large skillet
Fork

Ingredients

1½ cups vegetable broth, low sodium
1 small onio, finely diced
¾ cups dry quinoa
1 stalk celery, finely diced
2 tbsp olive oil + more for brushing acorn flesh
3 acorn squash
1 tsp thyme
Fresh cracked pepper, to taste
1 tsp sage
1 tsp Himalayan salt
½ cup cranberries
3 cloves garlic, minced
2 tbsp pure maple syrup *Optional
1 large apple, diced
½ tsp cinnamon
8 oz cremini mushrooms, diced

Instructions

Preheat your oven to 425°F (220°C).
Slice a thin piece off the bottom of each acorn squash to create a stable base, then cut the squashes in half and remove the seeds and membranes.
Place the squash halves cut-side up on a rimmed baking sheet.
Brush the insides with olive oil and season with salt and pepper.
For added sweetness, you may lightly brush with maple syrup.
Roast for 35-45 minutes until tender.
In a large skillet, heat 2 tablespoons of oil over medium heat.
Sauté onion, celery, and apple until softened, about 5-6 minutes.
Then, add mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper.
Cook for 7-9 minutes until the mushrooms and cranberries are tender.
If necessary, deglaze the pan with vegetable broth or white wine.
While the squash roasts, combine quinoa and broth in a medium pot.
Bring to a boil, then reduce heat and simmer with the lid on until the liquid is absorbed and the quinoa is fluffy, about 15-20 minutes.
Fluff with a fork and set aside.
Remove from heat and mix in the cooked quinoa, adjusting seasoning to taste.
Once the squash is done, fill each half with the stuffing mixture.
Optionally, drizzle with oil for a crispier topping.
Return to the oven and bake for an additional 10-15 minutes until the top is lightly browned and crispy.