Go Back
This image shows the finished stuffed acorn squash with quinoa served on a white plate, ready to be enjoyed. The squash is golden and the stuffing is crispy and flavorful.

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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.
    This image shows a thin slice being cut off the bottom of an acorn squash to create a stable base for it to sit upright.
  • Place the squash halves cut-side up on a rimmed baking sheet.
    This image shows acorn squashes being cut in half, with the seeds and membranes being scooped out.
  • 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.
    This image shows the insides of the acorn squash halves being brushed with olive oil and seasoned with salt and pepper, ready for roasting.
  • Then, add mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper.
    This image shows onion, celery, and apple being sautéed in a pan until softened, creating a fragrant base for the stuffing.
  • 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.
    This image shows quinoa and broth being combined in a medium pot, cooking until the quinoa absorbs the liquid and becomes fluffy.
  • 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.
    This image shows the roasted acorn squash halves being filled with the prepared quinoa stuffing, creating a hearty and colorful filling.
  • Optionally, drizzle with oil for a crispier topping.
    This image shows the stuffed acorn squash halves returning to the oven to bake for an additional 10-15 minutes until the tops are lightly browned and crispy.
  • Return to the oven and bake for an additional 10-15 minutes until the top is lightly browned and crispy.
    This image shows the finished stuffed acorn squash with quinoa served on a white plate, ready to be enjoyed. The squash is golden and the stuffing is crispy and flavorful.

Notes

  • The stuffed acorn squash can be prepared a day in advance and stored in the refrigerator until you're ready to bake.