Stuffed Acorn Squash Recipe

There’s something special about stuffed acorn squash—it’s cozy, satisfying, and just looks beautiful on a plate.

The natural sweetness of roasted squash pairs perfectly with a savory, hearty filling, making it a great dish for both casual weeknights and festive gatherings.

This recipe is completely plant-based but still packed with protein and bold flavors.

We’re stuffing the squash with a mix of quinoa, mushrooms, cranberries, and crunchy pecans, all seasoned to perfection.

It’s wholesome, comforting, and surprisingly easy to make.

Let’s get started!

Ingredients

For the Roasted Acorn Squash:

• 2 medium acorn squashes, halved and seeds removed

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Stuffing:

• ½ cup quinoa, rinsed

• 1 cup vegetable broth

• 1 tablespoon olive oil

• ½ small onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, finely chopped

• ½ teaspoon dried thyme

• ½ teaspoon ground cumin

• ¼ teaspoon cinnamon

• ¼ cup dried cranberries

• ¼ cup pecans, roughly chopped

• 1 tablespoon lemon juice

• Salt and pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

Step 1: Roast the Acorn Squash

Preheat your oven to 400°F (200°C).

Cut the acorn squash in half, scoop out the seeds, and brush the inside with olive oil. Sprinkle with salt and black pepper, then place them cut side down on a baking sheet lined with parchment paper.

Roast for 25-30 minutes, or until the flesh is fork-tender. The edges should be slightly caramelized, adding a deep, rich flavor.

Step 2: Cook the Quinoa

While the squash is roasting, prepare the quinoa.

In a small pot, bring 1 cup of vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 12-15 minutes until all the liquid is absorbed.

Once cooked, fluff the quinoa with a fork and set it aside.

Step 3: Prepare the Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

• Add the diced onion and cook for 2-3 minutes, until softened.

• Stir in the garlic and cook for another 30 seconds, until fragrant.

• Add the chopped mushrooms, thyme, cumin, and cinnamon. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

Stir in the cooked quinoa, dried cranberries, and chopped pecans. Cook for another 2 minutes, letting the flavors blend.

Finish with 1 tablespoon of lemon juice and season with salt and pepper to taste.

Step 4: Stuff the Squash

Carefully flip the roasted acorn squash halves cut-side up.

Spoon generous amounts of the stuffing mixture into each half, pressing it down gently so it stays in place.

If you want extra crispiness, return the stuffed squash to the oven and bake for another 10 minutes.

Step 5: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley for a pop of color and freshness.

Serve warm, either as a main dish or a side. This pairs beautifully with a simple green salad or roasted vegetables.

Conclusion

This Stuffed Acorn Squash is a perfect blend of sweet, savory, and nutty flavors, wrapped up in a tender, roasted squash.

It’s hearty enough to be a main course and elegant enough for special occasions.

Plus, it’s easy to customize—try swapping quinoa for wild rice, pecans for walnuts, or adding chickpeas for extra protein. However you make it, this dish is sure to impress!

Give it a try, and let me know how it turns out! 😊👇💖