Name: Stuffed Acorn Squash with Quinoa & Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 acorn squash, halved and seeds removed; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup cooked quinoa; 1/4 cup dried cranberries; 1/4 cup chopped walnuts or pecans (optional); 1 teaspoon dried thyme; 1/2 teaspoon ground cumin; Salt and pepper to taste; Fresh parsley for garnish (optional)

Stuffed Acorn Squash with Quinoa & Veggies is a wholesome, nutrient-packed dish that’s both hearty and satisfying. Perfect for fall and winter months, this recipe combines roasted acorn squash with a savory quinoa and vegetable filling, making it a comforting plant-based main or side dish that appeals to all palates.

Why You’ll Love This Recipe

This recipe brings together the nutty sweetness of roasted acorn squash with the robust flavors of quinoa, vegetables, and herbs. It’s not only visually stunning but also incredibly healthy—rich in fiber, plant-based protein, and vitamins. Whether you’re serving it as a vegetarian entrée or as a unique side dish at holiday gatherings, it’s guaranteed to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Acorn squash
Quinoa
Olive oil
Onion
Garlic
Bell peppers (any color)
Zucchini
Carrots
Spinach or kale
Vegetable broth or water (for cooking quinoa)
Dried herbs (such as thyme, oregano, or rosemary)
Salt and pepper
Optional toppings: nuts, seeds, dried cranberries, vegan cheese, or parmesan

directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the squash by cutting it in half lengthwise and scooping out the seeds.
Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30–40 minutes until fork-tender.
While the squash roasts, cook the quinoa according to package instructions using vegetable broth or water.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
Add chopped vegetables like bell peppers, zucchini, and carrots. Cook for about 5–7 minutes until tender.
Stir in spinach or kale and cook until wilted.
Combine the cooked quinoa and sautéed vegetables. Season with dried herbs, salt, and pepper.
Spoon the mixture into the roasted acorn squash halves. Return to the oven for an additional 10 minutes to warm through.
Serve warm, optionally topped with nuts, seeds, or cheese.

Servings and timing

This recipe makes approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 45–50 minutes
Total time: About 1 hour

Variations

Add protein: Mix in cooked chickpeas, lentils, or crumbled tofu for added protein.
Make it spicy: Add red pepper flakes or diced jalapeños to the vegetable mix.
Cheesy twist: Top with shredded cheese or vegan cheese and broil for a golden finish.
Sweet version: Incorporate dried cranberries, apples, and a touch of cinnamon into the filling for a sweeter twist.
Grain swap: Use farro, bulgur, or brown rice instead of quinoa.

storage/reheating

Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a preheated oven at 350°F (175°C) for about 15–20 minutes or until warmed through. You can also microwave individual portions for 2–3 minutes.

FAQs

How do I choose a ripe acorn squash?

Look for squash with deep green skin and a firm exterior. It should feel heavy for its size and have no soft spots or blemishes.

Can I prepare this recipe ahead of time?

Yes, you can roast the squash and prepare the filling a day in advance. Assemble and reheat in the oven before serving.

Can I freeze stuffed acorn squash?

Freezing is not recommended as the texture of the squash can become mushy upon thawing. However, the quinoa filling can be frozen separately.

What can I use instead of quinoa?

You can substitute quinoa with brown rice, couscous, bulgur, or farro depending on your preference.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as quinoa and vegetables do not contain gluten.

How do I make it more filling?

Add legumes like lentils or chickpeas, or top with seeds and cheese to increase the protein and calorie content.

What herbs go well in this dish?

Thyme, oregano, sage, rosemary, and parsley all complement the squash and quinoa flavors well.

Can I use frozen vegetables?

Yes, frozen vegetables can be used if fresh ones are unavailable. Just be sure to thaw and drain them to avoid excess moisture.

Is acorn squash skin edible?

Yes, the skin becomes tender after roasting and is edible, though some people prefer to scoop out the flesh.

Can this be served cold?

While it’s best served warm, it can be eaten cold as a grain salad stuffed in roasted squash, especially if prepared in advance.

Conclusion

Stuffed Acorn Squash with Quinoa & Veggies is a flavorful, nutritious, and elegant dish that’s easy to prepare and perfect for any occasion. With its vibrant colors and rich taste, it’s a standout meal that celebrates seasonal produce while offering endless customization. Whether you’re entertaining guests or looking for a satisfying meatless meal, this recipe is a must-try.