Description

This Stuffed Acorn Squash recipe presents a vibrant and nutritious fall-inspired meal that combines tender roasted acorn squash halves filled with a flavorful quinoa stuffing. The stuffing is a savory-sweet mix of sautéed onions, celery, apples, cremini mushrooms, cranberries, and warm spices like sage, thyme, and cinnamon, perfectly balanced and enhanced by a touch of maple syrup. This dish offers a delightful texture from the fluffy quinoa and is great as an all-in-one vegetarian and gluten-free main course.

Ingredients

Scale

Squash

3 acorn squash (medium-sized)
Olive oil, for brushing
Himalayan salt or preferred salt, to taste
Fresh cracked pepper, to taste
2 tablespoons pure maple syrup (optional)

Quinoa

3/4 cup dry quinoa
1 1/2 cups low sodium vegetable broth

Stuffing

2 tablespoons olive oil
1 small onion, finely diced
1 stalk celery, finely diced
1 large apple, diced
8 ounces cremini mushrooms, diced
1/2 cup fresh or frozen cranberries
3 cloves garlic, minced
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon cinnamon
1 teaspoon Himalayan salt (or preferred salt), more to taste
Fresh cracked pepper, to taste

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the acorn squash, ensuring a tender texture.
Prepare the acorn squash: Trim a thin slice off the bottom of each acorn squash so it can stand upright without falling over. Cut off the stems if they protrude, then slice each squash horizontally in half. Scoop out and discard the seeds and membranes inside.
Roast the squash: Place the prepared squash halves cut-side up on a rimmed baking sheet. Brush the inside with olive oil, sprinkle with salt and pepper, and optionally brush with maple syrup for subtle sweetness. Roast in the oven for 35-45 minutes, or until the flesh is tender when pierced with a fork.
Cook the quinoa: In a medium pot, combine the dry quinoa and vegetable broth. Bring to a boil, then reduce the heat to a low simmer. Cover with a lid and cook until the liquid is absorbed and quinoa is fluffy, about 15-20 minutes. Remove from heat and fluff with a fork, then set aside.
Sauté aromatics and fruit: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add finely diced onion, celery, and apple. Sauté for 5-6 minutes until softened.
Add mushrooms and seasoning: Add diced cremini mushrooms, cranberries, minced garlic, sage, thyme, cinnamon, salt, and pepper to the pan. Continue sautéing for 7-9 minutes until mushrooms and cranberries are tender. If the mixture sticks to the pan, splash a little vegetable broth or white wine to deglaze.
Combine with quinoa: Remove the pan from heat and stir in the cooked quinoa thoroughly. Taste and adjust the seasoning with additional salt and pepper as needed.
Stuff and bake acorn squash: Once the squash halves are roasted and tender, fill each with the quinoa stuffing mixture. Optionally, drizzle or spritz the top of the stuffing with olive oil for a crispier finish. Place the stuffed squash back into the oven and bake for another 10-15 minutes, until the quinoa stuffing is lightly browned and crispy on top.

Notes

This quinoa stuffed acorn squash is a wholesome all-in-one meal bursting with warm fall flavors, combining savory sautéed vegetables and mushrooms with sweet-tart apples and cranberries.
The quinoa adds a fluffy texture and boosts the protein content, making this dish both satisfying and nutritious.
Maple syrup is optional but adds a subtle sweetness that complements the savory and tart notes in the filling.
Use low sodium vegetable broth to control salt levels, especially if you are monitoring sodium intake.
This dish can easily be adapted to vegan and gluten-free diets.

Nutrition

Serving Size: 1 acorn squash half
Calories: 280 kcal
Sugar: 5 g
Sodium: 383 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg