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Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash: Your New Autumn Favorite Recipe

Quinoa Stuffed Acorn Squash is a delightful, hearty vegan dish perfect for autumn gatherings and packed with nutritious ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 1 cup Quinoa Substitute with brown rice if desired.
  • 2 cups Vegetable Broth (low sodium) Water or mushroom broth can be used as a substitute.
  • 1 medium Onion Red onion or shallots can be used instead.
  • 2 stalks Celery Leeks can be a good substitute.
  • 1 medium Apple Pears can be used as an alternative.
  • 8 oz Cremini Mushrooms Button mushrooms can be swapped if needed.
  • 1/2 cup Cranberries (fresh or frozen) Dried cranberries can be used with reduced sugar.
  • 2 cloves Garlic Garlic powder can be a substitute.
  • 1 tsp Sage Thyme can be used instead.
  • 1 tsp Thyme Omit if unavailable.
  • 1 tsp Cinnamon Nutmeg can be used for a different flavor.
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Maple Syrup (Optional) Honey or agave syrup can be used instead.
For the Acorn Squash
  • 2 medium Acorn Squash Butternut squash can be an alternative.
  • 2 tbsp Olive Oil Coconut oil can be substituted.

Equipment

  • Oven
  • Baking Tray
  • Large pan

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (218°C).
  2. Prepare the acorn squash by slicing a small piece off the bottom for stability, then cut it in half and remove the seeds. Brush the inside with olive oil, sprinkle with salt and pepper, and place cut-side up on a baking tray. Roast for 35-45 minutes until tender and caramelized.
  3. Cook the quinoa in vegetable broth according to package instructions, usually about 15-20 minutes.
  4. Sauté the onion, celery, and apple in a large pan with olive oil over medium heat for 5-6 minutes until softened and fragrant.
  5. Add the cremini mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper to the pan and sauté for another 7-9 minutes.
  6. Combine the cooked quinoa with the sautéed mixture in the pan. Taste for seasoning and adjust if necessary, then fill the roasted acorn squash halves with the stuffing.
  7. Bake the stuffed squash for an additional 10-15 minutes until the stuffing is lightly browned and crisp.

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Feel free to mix and substitute herbs based on your preferences. Optional: Top with chopped fresh herbs for extra flavor.

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