Growing up, I always thought of acorn squash as that weird-looking gourd my mom would use as a fall decoration. It wasn’t until my roommate in college made one for dinner that I realized it was actually food! Now it’s become one of my favorite ways to make a filling vegetarian meal. This baked and stuffed version with quinoa has become my go-to recipe when I want something warm and comforting. It’s simple enough for a weeknight dinner but still feels special enough to serve to friends who come over for dinner.
Possible Ingredient Alternatives
Quinoa can be substituted with bulgur wheat or millet for a similar nutritional profile and texture. Use the same cooking ratio as quinoa, adjusting cooking time if needed. For a lower-carb option, cauliflower rice can be used, though it will change the texture and reduce cooking time. Vegetable stock can be replaced with chicken stock for non-vegetarians, or water with a bouillon cube for a more concentrated flavor. Acorn squash can be swapped with butternut squash or small pumpkins, maintaining a similar sweet flavor and sturdy structure for stuffing. Adjust baking time according to the size and thickness of the chosen squash. These substitutions offer flexibility while preserving the dish’s overall autumn flavor profile and nutritional balance.
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-65 minutes |
| Total Time | 70-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 120-130 g
Ingredients
For the quinoa:
- 3/4 cup quinoa
- 1 1/2 cups vegetable stock
For the squash:
- olive oil (I like California Olive Ranch EVOO)
- salt
- ground black pepper
- 3 medium acorn squash
For the stuffing:
- 1 stalk celery (finely chopped)
- ground black pepper
- 1 tsp dried thyme
- 1 small onion (diced finely)
- 1 tsp ground sage
- 3 garlic cloves (minced for best flavor)
- 1 large apple (diced, about 1-inch pieces)
- 2 tbsp olive oil
- 1 tsp salt
- 8 oz cremini mushrooms (sliced)
- 1/2 tsp ground cinnamon
- 1/2 cup cranberries (fresh preferred for texture)
Optional for sweetness:
- 2 tbsp pure maple syrup (I use Coombs Family Farms)
Step 1: Prepare the Acorn Squash
Preheat your oven to 425 degrees F.
Begin by carefully cutting a thin slice off the bottom of each acorn squash to create a flat edge, which will allow them to stand upright.
Be careful not to cut too deeply to avoid creating a hole.
If stems protrude from the tops, remove them.
Next, cut each squash horizontally in half.
Scoop out the membranes and seeds from inside the squash and discard them.
Step 2: Roast the Squash
Place the squash halves on a rimmed baking sheet, cut-side up.
Brush the insides with olive oil and sprinkle with salt and pepper for seasoning.
For a hint of sweetness, you may optionally brush the insides lightly with maple syrup.
Roast the squash in the preheated oven for about 35-45 minutes, or until tender when tested with a fork.
Step 3: Cook the Quinoa
In a medium pot, combine the quinoa and broth.
Bring the mixture to a boil, then reduce the heat to maintain a low simmer.
Cover with a lid and cook until all the liquid is absorbed and the quinoa becomes fluffy, roughly 15-20 minutes.
Once cooked, remove from heat and fluff the quinoa with a fork.
Set aside to cool slightly.
Step 4: Sauté the Vegetables and Fruits
In a large pan, heat 2 tablespoons of oil over medium heat.
Add the onion, celery, and apples to the pan, sautéing until they are softened, about 5-6 minutes.
Then, add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper.
Continue to sauté for about 7-9 minutes, or until the mushrooms and cranberries are tender.
If the mixture begins to stick to the pan, add a splash of vegetable broth or white wine to deglaze.
Step 5: Combine Quinoa and Vegetable Mixture
Remove the sautéed vegetable mixture from the heat and add the cooked quinoa.
Stir everything together until well combined.
Taste and adjust seasoning as needed, to ensure a balanced flavor in the filling.
Step 6: Stuff and Bake the Squash
When the squash halves are tender and ready, fill them with the quinoa stuffing mixture.
If desired, you can drizzle or spritz a little oil over the top of the stuffing to achieve a crispier top.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the quinoa is lightly browned and crispy.
Serve warm and enjoy your nutritious and flavorful dish!
