Description
Stuffed Baked Acorn Squash is a cozy and colorful dish that combines tender roasted squash with a savory quinoa-based filling full of vegetables, cheese, herbs, and optional extras like nuts or sausage. It’s nutritious, beautiful on the plate, and easy to make ahead for weeknights or holidays.
Ingredients
2 medium acorn squashes, halved and seeds removed
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 small yellow onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup cooked quinoa
0.5 cup canned chickpeas, rinsed and roughly chopped
0.25 cup sun-dried tomatoes, chopped
0.5 teaspoon dried thyme
0.5 teaspoon smoked paprika
0.25 teaspoon crushed red pepper flakes (optional)
0.5 cup shredded mozzarella or cheddar cheese
Fresh parsley, chopped, for garnish
Optional: 0.25 cup chopped walnuts or pecans
Optional: 0.25 cup dried cranberries or raisins
Optional: 0.5 cup cooked crumbled sausage or ground turkey
Instructions
1. Preheat oven to 400°F (200°C). Slice acorn squashes in half lengthwise and scoop out seeds. Brush flesh with 1 tablespoon olive oil, season with salt and pepper.
2. Place squash halves cut side down on parchment-lined baking sheet. Roast for 30–35 minutes or until tender and caramelized.
3. Meanwhile, heat remaining 1 tablespoon olive oil in skillet over medium heat. Sauté onion for 4–5 minutes, then add garlic and bell pepper. Cook another 3–4 minutes.
4. In a large bowl, combine sautéed veggies with cooked quinoa, chickpeas, sun-dried tomatoes, thyme, paprika, red pepper flakes, and half the cheese. Stir and adjust seasoning.
5. Turn roasted squash halves cut side up. Spoon filling evenly into each half and top with remaining cheese.
6. Return stuffed squash to oven and bake 10–12 minutes until cheese is melted and golden.
7. Remove from oven, let rest a few minutes, and garnish with fresh parsley before serving.
Notes
Refrigerate leftovers up to 4 days. Filling can be frozen separately for 2 months. Avoid overstuffing and make sure squash is tender before stuffing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish or Vegetarian Entrée
- Method: Roasting
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 340
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 12mg
Keywords: stuffed squash, acorn squash, vegetarian, fall recipe, quinoa, healthy comfort food