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Stuffed Acorn Squash with Quinoa & Veggies

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A wholesome and hearty dish featuring roasted acorn squash halves filled with a savory quinoa and vegetable medley. Perfect for a vegetarian main or a festive side.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash with olive oil and place cut-side down on the baking sheet. Roast for 30-35 minutes, until tender.
  3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
  4. Add carrot, celery, bell pepper, and zucchini. Cook for about 5-7 minutes until vegetables are softened.
  5. Stir in cooked quinoa, cranberries, nuts (if using), thyme, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
  6. Remove the squash from the oven, flip them over, and fill each half with the quinoa-veggie mixture.
  7. Return to oven and bake for another 10 minutes to heat through and slightly crisp the top.
  8. Garnish with fresh parsley before serving, if desired.

Notes

  • You can prepare the quinoa filling ahead of time for faster assembly.
  • Feel free to substitute or add seasonal vegetables to the stuffing mix.
  • To make it vegan, ensure no animal-based broth or cheese is used.

Nutrition

Keywords: stuffed acorn squash, quinoa stuffing, vegan dinner, fall recipes, healthy main dish

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