Savory Stuffed Acorn Squash

Experience the cozy flavors of fall with this Savory Stuffed Acorn Squash recipe—a vibrant, plant-based dish that combines tender roasted acorn squash with a hearty quinoa filling bursting with seasonal ingredients. Sweet dried cranberries and crunchy pecans complement the earthy sautéed mushrooms, bell peppers, and baby spinach, all lightly spiced with warming cinnamon and nutmeg. Perfect for a satisfying weeknight dinner or a stunning holiday side, this recipe is packed with wholesome goodness and naturally gluten-free. With its beautiful presentation and irresistible flavors, this stuffed acorn squash will be the star of your table.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 medium, diced bell pepper
• 1 cup, diced mushrooms
• 2 cups baby spinach
• 0.5 cup dried cranberries
• 0.5 cup, chopped pecans
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds.

Step 3

Brush the inside of each squash half with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 35-40 minutes or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, prepare the quinoa. Rinse the quinoa under cold water, then combine it with 2 cups of vegetable broth in a medium saucepan.

Step 6

Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

Step 7

In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until the onion becomes translucent.

Step 8

Add the diced bell pepper and mushrooms, and cook for another 5 minutes until the vegetables are tender.

Step 9

Stir in the cooked quinoa, baby spinach, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and cook for another 2 minutes until the spinach wilts.

Step 10

Remove the squash from the oven and turn them cut side up. Fill each squash half generously with the quinoa mixture.

Step 11

Place the stuffed squash back in the oven and bake for an additional 10 minutes.

Step 12

Remove from the oven, and garnish with fresh parsley before serving. Enjoy your hearty dish warm.

Nutrition Facts

Serving size	(3040.0g)

Amount per serving	% Daily Value*
Calories	2781.8

Total Fat 89.0g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 5058.4mg	0%
Total Carbohydrate 467.9g	0%
Dietary Fiber 100.3g	0%
Total Sugars 70.4g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 1044.5mg	0%
Iron 23.1mg	0%
Potassium 10109.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 9.1%

Carbs: 63.6%