Go Back
As the leaves begin to change and the air turns crisp, the kitchen becomes a haven for warmth and comfort. Fall recipes embody this spirit, inviting us to gather around the table and enjoy hearty, wholesome meals that nourish both body and soul. One ingredient that has gained significant popularity in recent years is acorn squash. With its unique shape, vibrant green and orange hues, and delightful flavor, acorn squash has become a staple in autumn cooking.

Savory Stuffed Acorn Squash

Embrace the flavors of fall with this Savory Stuffed Acorn Squash recipe! Acorn squash, with its sweet and nutty taste, makes for a perfect vessel for a nutritious filling of quinoa, veggies, and spices. Packed with vitamins, fiber, and plant-based protein, this dish is not only delicious but wholesome too. Ideal for gatherings, it’s a visually stunning centerpiece that will impress your family and friends. Discover the joy of cooking with seasonal ingredients and make mealtime special!
Print Recipe Pin Recipe

Ingredients
  

2 medium acorn squashes

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup mushrooms, chopped (cremini or button)

1 red bell pepper, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon ground cumin

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 can (15 oz) chickpeas, drained and rinsed

½ cup dried cranberries

½ cup toasted walnuts or pecans, chopped

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Cut each acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with a pinch of salt and pepper. Place them cut side down on a baking sheet and roast in the oven for about 25-30 minutes, until tender.

      Cook the Quinoa: While the squash is roasting, combine the quinoa and vegetable broth (or water) in a medium pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and the grains are fluffy. Set aside.

        Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the garlic, chopped mushrooms, and red bell pepper. Sauté for another 5-7 minutes, until the vegetables are softened.

          Season and Combine: Add the dried thyme, rosemary, cumin, salt, and black pepper to the skillet, stirring to coat the vegetables evenly. Then add the cooked quinoa, chickpeas, dried cranberries, and nuts. Mix everything thoroughly and cook for an additional 2-3 minutes to heat through.

            Stuff the Squash: Remove the acorn squash from the oven and flip them cut side up. Generously fill each half with the savory quinoa and vegetable mixture, pressing down gently to pack it in.

              Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat the stuffing and combine the flavors.

                Serve: Remove from the oven, garnish with fresh parsley if desired, and enjoy your delightful Savory Stuffed Acorn Squash!

                  Prep Time: 15 min | Total Time: 1 hr | Servings: 4