Vegetarian Stuffed Acorn Squash Recipe
This vegetarian stuffed acorn squash is bursting with fall flavors. It's made with a savory quinoa and veggie filling, featuring mushrooms, apple, cranberries, with a slight crunch from celery and walnuts. It's baked in the oven, where the top gets crispy and golden. This is an easy vegetarian/vegan recipe that can be served as a main entree or hearty side dish.
Servings: 6 servings
Calories: 344kcal
Equipment
- large rimmed baking sheet
- large skillet or frying pan
- medium saucepan
Ingredients
- 3 medium acorn squash
- 3 Tablespoons extra-virgin olive oil, divided
- ¾ cup (uncooked) quinoa, rinsed
- 1 ½ cups low-sodium vegetable broth
- 2 medium shallots, finely chopped
- 1 celery stalk, finely chopped
- 8 ounces cremini or button mushrooms, diced
- 1 medium apple (Fuji or Gala), diced
- ¼ cup dried cranberries
- 3 garlic cloves, minced (or ½ teaspoon garlic powder)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage)
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons sea salt, divided
- ¼ teaspoon ground black pepper
- ½ cup walnuts, roughly chopped
Instructions
- 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.
Video
Notes
- 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.
- To meal-prep: Make the filling up the 48 hours ahead of time and store in the fridge until ready to bake the squash.
Nutrition
Calories: 344kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 599mg | Potassium: 1171mg | Fiber: 7g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 27mg | Calcium: 114mg | Iron: 3mg
