This stuffed acorn squash is a fun and colorful dish filled with tasty goodies! The squash is roasted to perfection and then filled with a mix of grains, nuts, and veggies—so yummy!
I love how it looks on the table. Plus, it’s like a cozy hug in every bite! You can enjoy it as a main dish or a side. Perfect for a gathering or a cozy dinner at home!
Key Ingredients & Substitutions
Acorn Squash: This is the star ingredient! Look for medium, firm acorn squash. If they’re hard to find, you can use butternut squash instead, though it will have a slightly different shape and flavor.
Quinoa: I really enjoy quinoa for its nutty flavor and protein. If you have a gluten intolerance, quinoa is a great choice. You can substitute it with farro, bulgur, or rice if needed, but cooking times may vary.
Nuts: I like using pecans for their sweet, buttery taste, but walnuts or even sunflower seeds work great too. For nut-free options, try seeds like pumpkin or sunflower seeds!
Cheese: I usually add Parmesan for a nice salty bite. If you’re avoiding dairy, go for a vegan cheese or skip it altogether; the dish will still be delicious!
Dried Cranberries: They add a lovely sweetness and tang. If you can’t find them, raisins or chopped dates can be a good alternative!
Why is Cooking Quinoa So Important in This Recipe?
Cooking the quinoa properly is crucial for the right texture in your dish. The fluffy grains soak up flavors and help bind everything. Here’s how to get it just right:
- Rinse the quinoa well before cooking to remove bitterness. This is a game-changer!
- Bring the broth or water to a full boil before adding quinoa; this helps it cook evenly.
- After simmering, let it sit off the heat with the lid on—this allows it to finish absorbing moisture and fluff up nicely.
What’s the Best Way to Roast Acorn Squash?
Roasting the acorn squash enhances its sweetness and flavor. Here’s my simple method:
- Preheat your oven to 400°F (200°C). The high heat helps caramelize the sugars in the squash.
- Cut the squash in half and scoop out the seeds. I use a spoon for this and it’s really quick!
- Roasting cut side down retains moisture. After about 20-30 minutes, flip them cut side up for the last part of cooking for perfect tenderness.
With these tips, your stuffed acorn squash will be a hit! Enjoy making this beautiful and hearty dish!
Stuffed Acorn Squash with Quinoa and Herbs
Ingredients You’ll Need:
For the Stuffed Acorn Squash:
- 3 medium acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced zucchini or other preferred vegetables
- 1/3 cup dried cranberries or pomegranate seeds
- 1/3 cup chopped nuts (such as pecans or walnuts)
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- 1/4 cup grated Parmesan or vegan cheese (optional)
- Cooking spray or additional oil for baking dish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 45-60 minutes to bake and cook everything. Plan for about 1 hour total to enjoy this beautiful dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). Lightly grease your baking dish or sheet with cooking spray or a splash of olive oil to prevent sticking.
2. Roast the Squash:
Place the halved acorn squashes cut side down in the baking dish. Roast them in the oven for about 30-40 minutes. You’ll know they’re ready when the flesh is tender enough to pierce with a fork.
3. Prepare the Quinoa:
While the squash is roasting, it’s time to cook the quinoa! In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Afterward, remove it from heat and let it sit covered for 5 minutes. Fluff it gently with a fork to get it nice and airy!
4. Sauté the Veggies:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until everything is deliciously softened and fragrant.
5. Cook the Zucchini:
Next, add the diced zucchini (or other veggies you like) to the skillet. Cook this mix for another 4-5 minutes until tender. Toss in the thyme and rosemary, and season with a pinch of salt and pepper to taste.
6. Mix Everything Together:
In a large bowl, combine the cooked quinoa, sautéed veggies, dried cranberries or pomegranate seeds, chopped nuts, and half of the fresh herbs. Give it all a good mix! If you want to add some extra flavor, now is a great time to stir in the Parmesan or vegan cheese.
7. Stuff the Squash:
Once the squash is roasted, carefully turn the halves cut side up. Fill each half generously with the quinoa mixture, really mounding it up for a tasty presentation!
8. Drizzle and Season:
Drizzle the remaining olive oil over the stuffed squash and sprinkle a little more salt and pepper for that extra taste punch.
9. Bake Again:
Now, pop the stuffed squash back into the oven and let them bake for an additional 15-20 minutes. You want the tops to become golden brown and crisp.
10. Garnish and Serve:
Once done, carefully take them out of the oven. Garnish with fresh thyme and parsley, if desired, and serve warm. Enjoy every cozy bite of this colorful dish!
Enjoy this hearty, colorful dish that highlights the natural sweetness of the acorn squash paired with the nutty quinoa and herbs!
Can I Use Different Vegetables in the Stuffing?
Absolutely! Feel free to swap the zucchini for any veggies you prefer, such as bell peppers, spinach, or mushrooms. Just make sure to adjust the cooking time according to the vegetables you choose.
How Can I Make This Recipe Vegan?
This recipe is mostly vegan-friendly! Just ensure to use vegetable broth and skip the Parmesan cheese or opt for a vegan cheese alternative. Everything else is already plant-based!
What Should I Do If I Have Leftover Stuffing?
If you have leftover stuffing, store it in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or oven, and enjoy it on its own or added to other dishes!
Can I Freeze Stuffed Acorn Squash?
Yes! If you’ve got leftovers or want to prepare them ahead, freeze stuffed acorn squash by wrapping them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
