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Stuffed Acorn Squash

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A delicious and hearty stuffed acorn squash recipe filled with a savory mixture of quinoa, vegetables, and herbs, perfect for a comforting fall meal.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place acorn squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
  3. While the squash is roasting, cook quinoa in vegetable broth according to package instructions; set aside.
  4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
  5. Add mushrooms, thyme, and sage; cook until mushrooms are soft.
  6. Stir in cooked quinoa, dried cranberries, and pecans. Season with salt and pepper.
  7. Remove squash from oven and carefully turn cut side up.
  8. Spoon quinoa mixture into each squash half, pressing down gently.
  9. Sprinkle Parmesan cheese on top if using.
  10. Return stuffed squash to oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
  11. Garnish with fresh parsley before serving.

Notes

For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative. You can also add cooked sausage or ground turkey for extra protein.

Nutrition

Find it online: https://www.rapidrecipes.blog/stuffed-acorn-squash-recipe/