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Perfect Easy Quinoa Stuffed Acorn Squash Recipe

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A hearty and flavorful stuffed acorn squash with quinoa, mushrooms, cranberries, and pecans, perfect for a vegetarian main or impressive side dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cremini mushrooms, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Rub cut sides and cavities with 2 tablespoons olive oil, season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 25-30 minutes until tender when pierced with a fork.
  4. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  5. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  6. Add chopped mushrooms to skillet. Cook 5-6 minutes until they release moisture and start to brown.
  7. In a large mixing bowl, combine cooked quinoa, sautéed onion and mushrooms, dried cranberries, chopped pecans, thyme, sage, and smoked paprika. Stir well. Season with salt and pepper to taste. Fold in fresh parsley.
  8. Once squash halves are done roasting, carefully flip them over using tongs. Spoon quinoa filling generously into each cavity, mounding slightly.
  9. If using, sprinkle crumbled feta over the top and drizzle with maple syrup. Return stuffed squash to oven for 5-10 minutes to warm through. Garnish with extra parsley before serving.

Notes

For easier cutting, microwave whole squash for 2-3 minutes to soften. Rinse quinoa thoroughly to remove bitterness. Don’t overstuff squash before final bake to prevent spillage. Can be prepped a day ahead: roast squash and cook filling separately, then assemble and bake before serving.

Nutrition

Keywords: quinoa stuffed acorn squash, vegetarian stuffed squash, healthy fall recipe, gluten-free dinner, holiday side dish

Find it online: https://lolaspoon.com/perfect-easy-quinoa-stuffed-acorn-squash-recipe/