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Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe

339kcal
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Prep 15 minutes
Cook 40 minutes
Total 55 minutes
You’ll love how simple a stuffed acorn squash recipe recip becomes the star of a weeknight or holiday table when you add a savory filling. I show straightforward techniques that yield tender roasted squash halves and a flavorful stuffing so you can serve an impressive dish without fuss.
Servings 4 Servings
Course Main Course, Side Dish
Cuisine American

Ingredients

  • 2 medium acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup cranberries dried
  • 1/4 cup pecans chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp thyme dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parsley chopped fresh

Method

Prepare the Oven and Squash
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy interior using a spoon.
  4. Brush the cut surfaces lightly with olive oil.
  5. Place the squash halves cut-side down on the prepared baking sheet.
Roast the Squash
  1. Transfer the baking sheet to the preheated oven.
  2. Roast the squash for approximately 25 to 30 minutes, or until the flesh is tender when pierced with a fork.
  3. Once done, remove the squash from the oven and allow it to cool slightly while preparing the filling.
Cook the Quinoa
  1. While the squash is roasting, rinse the quinoa thoroughly under cold running water and drain well.
  2. In a medium saucepan, bring the vegetable broth to a boil.
  3. Add the quinoa, reduce the heat to low, and cover the saucepan.
  4. Simmer for approximately 15 minutes, or until the liquid has been absorbed and the quinoa is tender.
  5. Remove from the heat and fluff the quinoa with a fork.
Prepare the Filling
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until softened and translucent, about 4 to 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Stir in the dried cranberries, pecans, cooked quinoa, thyme, salt, and black pepper.
  5. Cook for 2 to 3 minutes, stirring frequently, until everything is heated through and well combined.
  6. Taste and adjust the seasoning if necessary.
Stuff the Squash
  1. Turn the roasted squash halves cut-side up.
  2. Spoon the quinoa mixture into each squash cavity, pressing gently so the filling stays in place.
  3. Divide the filling evenly among the squash halves.
Final Bake
  1. Return the stuffed squash halves to the oven.
  2. Bake for an additional 10 minutes, allowing the flavors to meld and the filling to heat through completely.
Garnish and Serve
  1. Remove from the oven and transfer to serving plates.
  2. Sprinkle with freshly chopped parsley for color and freshness.
  3. Serve warm as a vegetarian main course or as a hearty side dish.
Enjoy
  1. This stuffed acorn squash combines sweet roasted squash with savory quinoa, tart cranberries, crunchy pecans, and aromatic herbs. The result is a colorful, nutritious dish that's perfect for fall dinners, holiday gatherings, or any meal where you want something comforting and wholesome.
  2. The balance of sweet, savory, and nutty flavors makes every bite satisfying and memorable.

Nutrition

Serving1ServingCalories339kcalCarbohydrates56gProtein9gFat11gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat6gSodium773mgPotassium1080mgFiber8gSugar3gVitamin A1399IUVitamin C33mgCalcium111mgIron4mg

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