Go Back
For this delicious stuffed acorn squash, gather these ingredients: - 2 medium acorn squashes, halved and seeds removed - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (preferably low-sodium) - 1/2 cup dried cranberries - 1/2 cup walnuts, roughly chopped - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and freshly cracked pepper, to taste - 2 tablespoons extra virgin olive oil, divided - Fresh parsley leaves, chopped (for garnish) You might not have every ingredient at home. Here are some swaps: - Quinoa: Use brown rice or couscous for a different base. - Vegetable broth: Water works in a pinch, but broth adds flavor. - Dried cranberries: Raisins or chopped dried apricots will also taste great. - Walnuts: Almonds or pecans can replace walnuts if needed. - Onion: Shallots or leeks can give a unique taste. - Garlic: Garlic powder can be used if fresh is not available. - Olive oil: Avocado oil is a good alternative for cooking. This stuffed acorn squash is not just tasty but also healthy. Here’s a rough estimate per serving: - Calories: 300 - Protein: 8g - Carbohydrates: 45g - Fat: 12g - Fiber: 7g - Sugar: 6g This dish balances protein and carbs while offering vitamins and minerals. You get fiber from the quinoa and nutrients from the squash. For the full recipe, check out the details above. Enjoy making this nutritious meal! To begin, preheat your oven to 400°F (200°C). Take two medium acorn squashes and slice them in half. Remove the seeds carefully. Place the halves, cut side up, on a baking sheet lined with parchment paper. Drizzle one tablespoon of olive oil on each half. Season them with salt and pepper. Roast in the oven for 30-35 minutes. The squash should feel soft when poked with a fork. While the squash roasts, you can cook the quinoa. Pour 2 cups of vegetable broth into a medium saucepan and bring it to a rolling boil. Add 1 cup of rinsed quinoa to the boiling broth. Lower the heat to a gentle simmer and cover the pot. Let it cook for about 15 minutes, or until the liquid is fully absorbed. Once done, fluff the quinoa with a fork and set it aside. Next, grab a skillet and warm the remaining tablespoon of olive oil over medium heat. Add a small, finely diced onion. Sauté for 3-4 minutes until it turns translucent. Then, add 2 cloves of minced garlic and cook for 1 more minute. Be careful not to burn the garlic! Now, mix in the fluffed quinoa, ½ cup of dried cranberries, and ½ cup of roughly chopped walnuts. Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. Season with salt and freshly cracked pepper. Stir this all together and let it heat for another 2-3 minutes. Once your acorn squashes are perfectly roasted, remove them from the oven. Carefully fill each half with the warm quinoa mixture. Make sure they are generously stuffed! Return the stuffed squashes to the oven for an extra 10 minutes. This will warm the filling and give a nice crisp to the top. After baking, let them cool for a few moments. Finish with fresh parsley on top for a pop of color. Enjoy your flavorful delight! To roast acorn squash just right, start with fresh ones. Look for squashes that feel heavy for their size. The skin should be firm and free of soft spots. When you cut them, make sure to scoop out all the seeds. This helps them cook evenly. When you place them cut side up, drizzle them with olive oil and season well. This adds flavor and helps them caramelize. Roast them at 400°F for about 30-35 minutes. Check for doneness with a fork. They should be soft but not mushy. To make the filling pop, mix in dried fruits like cranberries or apricots. They add sweetness and a nice texture. For crunch, walnuts or pecans work great. Toast them lightly before adding for extra flavor. Spice it up with cinnamon or nutmeg. These warm spices bring out the sweetness of the squash and the fruit. Don't forget to season with salt and pepper. Taste as you go to ensure it’s just right. Fresh herbs like parsley add brightness when you garnish. If you’re short on time, use pre-cooked quinoa. It cuts down on cooking time. You can find it in most grocery stores. You can also roast the squash while you prepare the filling. This multitasking saves time. For a quick cleanup, line your baking sheet with parchment paper. It prevents sticking and makes for easy serving. Finally, consider making a double batch of the filling. You can use it for salads or stuffed peppers later in the week. {{image_4}} You can easily make this dish vegan and gluten-free. Start by using vegetable broth that is gluten-free. Quinoa is naturally gluten-free, so you are in luck! For a vegan twist, skip the cheese usually added to other stuffed squash recipes. You can use nutritional yeast for a cheesy flavor without dairy. This keeps your meal light and flavorful while sticking to vegan guidelines. The great part about stuffed acorn squash is the endless filling options. You can swap quinoa for brown rice or farro for a different texture. Add black beans for extra protein or spinach for a pop of color. If you love cheese, consider crumbled feta or goat cheese to enhance the taste. You can even add cooked sausage or ground turkey for a heartier meal. The choice is yours, so feel free to mix and match! You can adjust the recipe based on the season. In fall, use pumpkin spice along with cranberries. In winter, add roasted root vegetables like carrots or parsnips. Spring can bring fresh herbs like dill or basil, while summer allows for fresh tomatoes and corn. Each season offers unique flavors, so embrace what’s fresh around you. This makes each dish not just tasty but also exciting and fun! To keep your stuffed acorn squash fresh, let it cool first. Store any leftovers in an airtight container. Place it in the fridge. It should last for up to four days. If you want to maintain the dish's flavor, avoid stacking layers. Keep the filling and squash separate if possible. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the squash halves in a baking dish. Cover them with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave. Heat on medium for about 3-5 minutes. Stir the filling halfway through for even warmth. You can freeze stuffed acorn squash for later. First, let it cool completely. Wrap each half tightly in plastic wrap. Then, place it in a freezer-safe bag or container. It can last for up to three months in the freezer. To eat, thaw overnight in the fridge before reheating. This method helps keep the texture and flavors intact. For the best taste, use within a month. If you want more details, check the Full Recipe for tips. Stuffed acorn squashes stay good in the fridge for about 4 to 5 days. Store them in an airtight container to keep them fresh. If you want to enjoy them later, make sure they are cool before you seal them up. Yes, you can prepare stuffed acorn squash ahead of time. You can make the filling a day before and store it in the fridge. Just assemble and bake the squash when you're ready to eat. This makes it easy for busy days or special dinners. Stuffed acorn squash pairs well with many dishes. Here are some ideas: - A simple green salad - Roasted vegetables - Garlic bread - Grilled chicken or tofu - A warm grain salad These sides will add more color and flavor to your meal, making it even more enjoyable. For the complete recipe, check out the Autumn Harvest Stuffed Acorn Squash. It includes all the steps and tips to make this dish a hit at your table. Stuffed acorn squash is a tasty, easy dish. We covered ingredients, cooking steps, and tips for the best results. You learned about substitutions and how to store leftovers. There are also fun variations, like vegan options and seasonal fillings. By following these steps, you can make a delicious meal. Enjoy experimenting and sharing this wonderful dish with friends and family!

Stuffed Acorn Squash with Quinoa

Delight in the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe! This heartwarming dish combines roasted acorn squash with a savory quinoa filling, featuring cranberries and walnuts for a perfect balance of sweet and nutty. It's easy to make and ideal for cozy gatherings. Click through to explore the full recipe and impress your friends and family with this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (preferably low-sodium)

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and freshly cracked pepper, to taste

2 tablespoons extra virgin olive oil, divided

Fresh parsley leaves, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Position the halved acorn squashes, cut side facing up, on a baking sheet lined with parchment paper. Drizzle each half with 1 tablespoon of olive oil and season generously with salt and pepper. Roast in the preheated oven for approximately 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

      While the squash is roasting, pour the vegetable broth into a medium saucepan and bring it to a rolling boil. Add the rinsed quinoa, lower the heat to a gentle simmer, cover with a lid, and let it cook for about 15 minutes or until the liquid is fully absorbed. Once cooked, fluff the quinoa with a fork and set aside.

        In a skillet over medium heat, warm the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for an additional minute, taking care not to burn it.

          To the skillet, add the fluffed quinoa, dried cranberries, chopped walnuts, ground cinnamon, and ground nutmeg. Season with salt and freshly cracked pepper. Stir everything together and cook for an extra 2-3 minutes to ensure all the flavors meld and the mixture is warmed through.

            Once the acorn squashes are perfectly roasted, remove them from the oven and carefully fill each half with the hearty quinoa mixture, ensuring they are generously stuffed.

              Return the stuffed acorn squashes to the oven for an additional 10 minutes. This will warm the filling thoroughly and lend a slightly crisp texture to the top.

                After baking, let the stuffed squashes cool for a few moments. Finish with a sprinkle of freshly chopped parsley for color and freshness before serving.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    - Presentation Tips: Serve the stuffed acorn squashes on a rustic wooden board or a large platter. Enhance the visual appeal by garnishing with additional chopped walnuts and a sprinkle of parsley, evoking the warm, cozy vibes of autumn.