This Vegetarian Stuffed Acorn Squash with Quinoa is a cozy and delicious dish that's perfect for fall or winter. The combination of roasted acorn squash and the savory flavors of quinoa stuffing mixed with sweet apples and crunchy pecans makes for a satisfying, nutritious, and flavorful side dish or meal. It's also a great option for a vegetarian main course at holiday dinners!
Table of contents
Squash dishes for fall and winter
Don't you just love all the warm, flavorful squash dishes you can make when the cooler weather rolls around? And they're so versatile! Whether it's butternut squash, acorn squash, or pumpkin, they span a host of nutritious recipes from creamy soups, to hearty stews, savory sides to sweet desserts. They're a great way to enjoy the flavors of the season.
I like to serve my Butternut Squash and Pumpkin Soup for lunch on cold fall and winter days, my Butternut Squash Polenta for a hearty Thanksgiving side, and this pretty Grilled Acorn Squash has the perfect look for your Christmas dinner table.
Why you'll love this recipe
Perfect for the Season - Acorn squash is at its best during the cooler months and combined with the flavors of maple syrup, apples, and herbs, this simple recipe is a wonderful addition to your autumn and winter menus.
Nutritious and Filling - The combination of quinoa, apples, nuts, and vegetables makes this dish hearty and healthy. Quinoa provides a boost of plant-based protein, while the pecans add a satisfying crunch and healthy fats.
Easy to Customize - You can easily make this recipe your own by switching up the stuffing ingredients. Try adding dried cranberries for a pop of sweetness or mushrooms for an earthy flavor.
Ingredients for this yummy stuffed squash
Here's what you'll need to make this delicious and nutritious meal:
Acorn Squash: Roasted to tender, caramelized perfection. It provides a naturally sweet base for the savory stuffing.
Butter, Brown Sugar, and Maple Syrup: Makes a rich, sweet glaze that pairs perfectly with the savory quinoa filling.
Quinoa: This fluffy grain is packed with protein and makes the stuffing hearty without being too heavy.
Onion, Shallots, and Celery: These veggies form the aromatic base of the stuffing, adding flavor and texture.
Garlic, Thyme, and Sage: Classic fall herbs that bring depth and warmth to the dish.
Pecans: Toasted pecans add crunch and a nutty flavor.
Apple: Adds a crispy, sweet, and juicy flavor to the savory elements.
How to make stuffed acorn squash
Here are the easy steps to show you how to prepare your stuffed squash:
- Cut the acorn squash in half from top to bottom with a very sharp knife. Remove pulp and seeds. Place the squash cut side up, on a parchment paper or aluminum foil-lined baking sheet. Tip: If the squash do not lie flat, cut a small amount off the bottom so it sits upright.
- Whisk the butter, brown sugar, and maple syrup together in a small bowl.
- Generously brush the maple syrup mixture on the top and inside of the squash halves.
- Season with salt and pepper. Roast in a 450°F oven for 30 minutes.
Steps to prepare the quinoa stuffing:
While the squash roasts, prepare quinoa by cooking 1 cup raw quinoa in 1 cup vegetable broth and 1 cup orange juice. Bring to a boil, cover, lower heat, and simmer for 15 minutes. This will make 3 cups cooked quinoa so you will not use it all. Prepare vegetables as outlined below.
- Place a tablespoon of olive oil in a large skillet over medium-high heat. Add vegetables and garlic and saute until softened, about 6-8 minutes.
- Season with the fresh herbs. Sprinkle on salt and pepper to taste. I use about ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Remove the skillet from the heat and add 2 cups cooked quinoa, chopped apples, and toasted pecans.
- Stir well.
PRO TIP: Use the extra quinoa to make Roasted Quinoa Broccoli Salad, Quinoa Spinach Cakes, or Quinoa Waffles!
Stuffing and roasting the stuffed squash:
- Remove the squash from the oven and set the sheet pan on a heatproof surface.
- Generously fill a squash half with the quinoa mixture. Stuff the remaining acorn squashes then drizzle a tablespoon of butter over the top. Return to the oven for another 30 minutes or until the squash are fork tender.
Garnish this beautiful-looking toasty golden brown stuffed squash with parsley and serve it straight from the oven. Serve one as a hearty meatless dinner, or expect to get two servings out of each when used as a side dish. I love to ass these to my Thanksgiving table for those who want something a bit more healthy than the traditional stuffing. It's delicious any way you serve it!
Recipe variations to make it your own
This stuffed acorn squash is super versatile. Try some of these ideas for something different.
Different Grains: Swap quinoa for other grains like wild rice, brown rice, farro, or couscous for a different texture and flavor.
Dried Fruit Additions: If you're a fan of sweet and savory, add some dried cranberries, raisins, or chopped dried apricots to the stuffing for a burst of sweetness.
Nut Substitutes: If you don't have pecans, try walnuts, almonds, or hazelnuts.
Herb Variations: Instead of thyme and sage, you can use rosemary, parsley, or even a bit of fresh basil for a different herbal note.
Vegan: Use vegan butter or olive oil instead of regular butter. Both will give you that richness while keeping it plant-based.
Meat Lovers: Make it a heart main dish with the addition of savory sausage, sweet Italian sausage, or lean ground beef.
What to serve with stuffed acorn squash
This dish pairs beautifully with a simple green salad or soup for a light yet filling meal.
For a festive occasion, serve it alongside mashed potatoes or roasted Brussels sprouts to complement the fall flavors.
It's also great as a vegetarian main dish for Thanksgiving!
How to store and reheat leftovers
Storing: Leftover stuffed squash can be stored in an airtight container in the fridge for up to 3 days. The flavors will deepen as it sits, so it makes a great make-ahead dish!
Reheating: To reheat, place the squash in a 350°F oven for about 15 minutes until warmed through. You can also microwave it, but the oven will help keep the texture of the squash and stuffing intact.
More winter squash recipes to make for dinner
- Air Fryer Spaghetti Squash
- Italian Stuffed Spaghetti Squash
- Butternut Squash Mac and Cheese
- Butternut Squash Quinoa Pilaf
- Cheesy Stuffed Spaghetti Squash
Find more vegetable side dish recipes here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Quinoa Stuffed Acorn Squash
Ingredients
- 3 medium acorn squash, halved lengthwise and seeds removed
- 4 Tablespoons butter, melted divided
- 3 Tablespoons brown sugar, packed
- 3 Tablespoons maple syrup
- Salt & pepper to taste
- 2 cups COOKED quinoa (change it up by cooking in 1 cup vegetable broth & 1 cup orange juice)
- 1-2 Tablespoons light olive oil
- ½ yellow onion, chopped
- 2 medium shallots, minced
- 4 stalks celery, chopped
- 1 teaspoon minced garlic
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon fresh sage, chopped
- ⅔ cup pecans, toasted and finely chopped
- 1 large apple, washed, cored & diced
- Parsley for garnish optional
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
- Cut squash in half, from top to bottom. Scoop out pulp and seeds. Lay cut side up on the prepared baking sheet. If it doesn't lie flat, cut a bit off the bottom.
- Mix 3 tablespoons melted butter, brown sugar, and maple syrup together. Brush the top and insides of all the squash with a pastry brush. Lightly salt & pepper it to taste. Roast in the oven for 30 minutes.
- While squash is cooking, prepare quinoa. You can prepare it with the usual 1 cup quinoa to 2 cups water or substitute 1 cup vegetable broth and 1 cup orange juice for the water. Bring to a boil, cover and cook 15 minutes. Set aside.
- Prepare stuffing ingredients. Place olive oil in a large skillet and heat over medium-high heat. Saute onions, shallots, celery, and garlic until softened, about 6-8 minutes. Season with thyme, sage, and salt & pepper to taste.
- Remove onion-garlic mixture from heat and stir in 2 cups cooked quinoa (save the rest for Quinoa Spinach Cakes or Tabouli), pecans and diced apples.
- Divide stuffing between the partailly cooked squash halves. Drizzle with the remaining 1 tablespoon of butter. Place them back in the oven and cook for an additional 30 minutes or until the squash are tender.
- Garnish with parsley if desired.
Notes
Nutrition
This post has been updated with new photos and step-by-step directions. It was first published on November 20, 2015.
Leave a Reply