Vegetarian Stuffed Acorn Squash

This vegetarian stuffed acorn squash is bursting with fall flavors. It's made with a savory quinoa and veggie filling, featuring mushrooms, apple, cranberries, sage, and thyme, with a slight crunch from celery and walnuts. It's baked in the oven, making the top crispy and golden. This is an easy vegetarian/vegan recipe that can be served as a main entree or hearty side dish.

If you're looking for a crowd-pleasing recipe with an elegant presentation for your Thanksgiving or Christmas menu, look no further than this vegetarian stuffed acorn squash.

Besides its hearty savory-sweet autumnal flavor, it's sneakily healthy; quinoa is a complete protein that's also high in fiber. Pair it with this spicy deviled eggs recipe, this recipe for roasted carrots and green beans, or this recipe for garlic mashed potatoes.

Jump to:

• ⭐️ Why This Stuffed Acorn Squash is the Best
• 🙋 How do you cut acorn squash?
• 🍎 Ingredient Notes
• 📝 Stuffed Squash Variations & Substitutions
• 🔪 How to Make Vegetarian Stuffed Squash
• 👩🏻‍🍳 Expert Tips and Tricks
• 🍽️ How to Serve Stuffed Acorn Squash
• 💬 Frequently Asked Questions
• 🥬 More Vegetarian Recipes
• Vegetarian Stuffed Acorn Squash Recipe

⭐️ Why This Stuffed Acorn Squash is the Best

• Deliciously savory recipe that's full of fall flavors, with a touch of sweetness, warm spice, and a slight crunch from celery and walnuts
• Healthy recipe that's high in fiber, protein, vegetarian/vegan, gluten-free, and will keep you satisfied
• Can be served as a main entree or hearty side dish
• Beautiful and elegant presentation
• Perfect for your Thanksgiving or Christmas table

🙋 How do you cut acorn squash?

To make it easier, pierce it a few times with a sharp knife, then microwave it for 5 minutes. This should make cutting into your acorn squash a breeze!

🍎 Ingredient Notes

• Acorn squash - One of my favorite winter squashes, it has a thin skin so when you roast it, it becomes quite tender and easy to chew. So, take advantage of the extra fiber and nutrition by eating the skin!
• Quinoa - One of my favorite grains, it's a complete protein source that's also high in fiber. Be sure to give it a quick rinse before using to get rid of any debris.
• Low-sodium vegetable broth - Using low sodium broth helps you control the salt in your cooking.
• Shallots - You can substitute a small yellow onion or red onion as well.
• Cremini or button mushrooms - Adds a creamy meatiness to your vegetable filling, like in this mushroom pumpkin risotto.
• Apple - You want to use a firm-crisp apple, like Fuji, Gala, or Honeycrisp
• Dried cranberries - Adds a touch of sweetness and chewy texture. You could also use dried apricots that have been chopped finely.
• Garlic - Regular readers know that I always advocate using fresh garlic. But garlic powder will do the job as well!
• Thyme, sage, and ground cinnamon - This is your seasoning trifecta! It adds warm aromatics that are reminiscent of the holiday season.
• Walnuts - Adds a nutty crunch that pairs well with the quinoa filling.

📝 Stuffed Squash Variations & Substitutions

• Grain substitution. You can easily swap wild rice, farro, or brown rice if you don't have quinoa on hand.
• Add cheese. If you eat cheese, add ½ cup of shredded Parmesan or grated feta cheese to your quinoa-veggie mixture.

🔪 How to Make Vegetarian Stuffed Squash

For a print-friendly version, see the recipe card below.

Preheat oven to 400 degrees F. and line a large rimmed baking sheet with parchment paper.

Use a sharp knife to cut squash in half horizontally (from tip to stem). To make it easier, pierce squash a few times with a sharp knife, then microwave them one at a time for 5 minutes. Use a spoon to scoop out the seeds and stringy pieces, and discard.

Place the squash halves on prepared baking sheet cut side up. Drizzle 1 tablespoon of olive oil on top of the squash, (or use a pastry brush to spread it on evenly), and sprinkle with ½ teaspoon of salt.

Turn squash over so that they are cut-side down. Bake for 35 to 45 minutes, until the squash is fork-tender.

Meanwhile, cook the quinoa: Add the rinsed quinoa and vegetable broth to a medium saucepan. Bring to a boil over medium-high heat, then cover and reduce to a low simmer for about 20 minutes, or until the broth is absorbed. Remove from heat and fluff with a fork.

Prepare filling: In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute the shallots and celery for 5 minutes, until softened. Add the mushrooms and cook for 5-7 minutes. Add the apple, cranberries, garlic, thyme, sage, cinnamon, remaining 1 teaspoon of salt, and pepper, and cook for an additional minute.

Remove pan from heat and add the cooked quinoa and chopped walnuts. Stir to combine well, and season to taste.

Using tongs, turn the cooked squash halves over to be cut-side up again. Use a large spoon to distribute the quinoa mixture evenly between the squash, pressing gently to pack the filling in a bit. (*For a crispier top, drizzle quinoa filling with a small amount of olive oil.) Place squash back in the oven and bake for another 15 minutes. Serve immediately.

👩🏻‍🍳 Expert Tips and Tricks

• Storage: Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
• How to reheat: You can either microwave your squash or place in a preheated 350 degree oven (covered with foil) for 15 minutes, or until heated through.
• Roast squash cut side down. Because winter squash have a high water content, roasting them cut side down allows some of the moisture to escape while preventing them from becoming mushy.
• To meal-prep: Make the filling up the 48 hours ahead of time and store in the fridge until ready to bake the squash.

🍽️ How to Serve Stuffed Acorn Squash

Serve this stuffed squash recipe as a main entree or hearty side dish. Here are some of my favorite ways to serve it:

• Paired with a light fall salad, like this apple and gorgonzola salad
• As an addition to your holiday table, along with vegetarian stuffing, roasted Brussels sprouts, and this garlic mashed potatoes recipe.
• As a main entree for a vegetarian/vegan Thanksgiving

💬 Frequently Asked Questions

🥬 More Vegetarian Recipes

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