Vegetarian Stuffed Acorn Squash

Elevate your vegetarian dining experience with this hearty and flavorful Vegetarian Stuffed Acorn Squash recipe! Perfectly roasted acorn squash halves are filled with a colorful, protein-packed quinoa stuffing infused with warm spices like cinnamon and nutmeg. Each bite is a delightful blend of tender roasted veggies, sweet dried cranberries, crunchy pecans, and fresh parsley, tied together with a hint of savory vegetable broth. This show-stopping dish is as nutritious as it is beautiful, making it a stunning centerpiece for holiday feasts or an impressive weeknight dinner. With just 20 minutes of prep and a hands-off roasting process, this recipe is easy to create yet bursting with gourmet flavors—perfect for fall and winter meals. Enjoy a wholesome, comforting dish that's naturally vegetarian, gluten-free, and irresistibly delicious!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.75 cups uncooked quinoa
• 1.5 cups vegetable broth
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 0.5 cups dried cranberries
• 0.5 cups pecans, chopped
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg

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 and fibers. Lightly brush the cut sides of the squash with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is roasting, rinse the quinoa thoroughly in a fine mesh sieve under cold water. In a medium saucepan, bring the vegetable broth to a boil, then stir in the quinoa. Cover, reduce the heat to low, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Step 5

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic, carrot, and celery, and sauté for another 5 minutes until the vegetables are tender.

Step 6

Stir in the cooked quinoa, dried cranberries, chopped pecans, chopped parsley, cinnamon, nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until well combined, then remove from heat.

Step 7

Turn the roasted squash halves cut side up and evenly spoon the quinoa stuffing into each half, pressing lightly to pack it in.

Step 8

Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through and slightly golden on top.

Step 9

Remove from the oven and let cool for 5 minutes. Garnish with additional fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2581.0g)

Amount per serving	% Daily Value*
Calories	2559.1

Total Fat 81.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 3375.2mg	0%
Total Carbohydrate 442.6g	0%
Dietary Fiber 105.4g	0%
Total Sugars 62.3g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 1012.8mg	0%
Iron 21.1mg	0%
Potassium 9732.9mg	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: 27.0%

Protein: 7.9%

Carbs: 65.1%