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Savory Quinoa Stuffed Acorn Squash

A roasted half of stuffed acorn squash filled with golden quinoa, dried cranberries, and pecans.
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Roast acorn squash halves until tender, then fill them with a flavorful mixture of quinoa, vegetables, herbs, and nuts for a beautiful vegetarian main dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil, plus more for brushing
  • 1 cup dry quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Brush the cut sides and edges of the squash with olive oil. Season lightly with salt and pepper.
  4. Place the squash cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
  5. While the squash roasts, cook the quinoa. Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  6. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
  7. Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their liquid and start to brown, about 5 to 7 minutes.
  8. Remove the skillet from the heat. Stir in the cooked quinoa, dried cranberries, pecans, thyme, and sage. Season generously with salt and pepper.
  9. Once the squash is tender, flip the halves cut-side up. Spoon the quinoa mixture evenly into the squash cavities.
  10. If using, sprinkle the Parmesan cheese over the stuffing.
  11. Return the stuffed squash to the oven and bake for an additional 10 minutes, until the filling is heated through and the cheese is melted.
  12. Garnish with fresh parsley before serving.

Notes

  • To make this recipe vegan, omit the Parmesan cheese or use a dairy-free alternative.
  • You can substitute wild rice for quinoa if you prefer a chewier texture.
  • For a richer flavor, toast the pecans lightly in a dry pan before adding them to the stuffing mixture.

Nutrition

Find it online: https://kitchenslang.com/stuffed-acorn-squash-recipe/