Introduction
Are you looking for a show-stopping vegetarian dish that’s both nutritious and delicious? Look no further! Today, I’m sharing my favorite quinoa stuffed acorn squash recipe that will impress your family and friends with its beautiful presentation and incredible flavor. Moreover, this dish combines the natural sweetness of acorn squash with protein-packed quinoa and a medley of vegetables, herbs, and spices.
First of all, quinoa stuffed acorn squash makes the perfect centerpiece for holiday gatherings, dinner parties, or simply a special weeknight dinner. Additionally, it’s versatile enough to serve as either a main course or a side dish. As a result, you’ll find yourself making this recipe throughout the fall and winter seasons when acorn squash is at its peak freshness.
Why You’ll Love This Quinoa Stuffed Acorn Squash
The beauty of quinoa stuffed acorn squash lies in its perfect balance of flavors and textures. For instance, the tender, slightly sweet acorn squash pairs wonderfully with the nutty quinoa filling. Furthermore, the combination creates a satisfying meal that’s not only visually appealing but also packed with nutrients.
This quinoa stuffed acorn squash recipe is also incredibly versatile. Therefore, you can easily adapt it to suit your taste preferences or dietary needs. In fact, it’s naturally gluten-free and can be made vegan by omitting the cheese or using a plant-based alternative. Consequently, this dish can please everyone at your table, regardless of their dietary restrictions.
Ingredients You’ll Need
For this delicious quinoa stuffed acorn squash, gather these ingredients:
For the Acorn Squash:
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Quinoa Stuffing:
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 apple, diced (Honeycrisp or Granny Smith work well)
- 2 cloves garlic, minced
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup crumbled feta or goat cheese (optional)
Step-by-Step Instructions
1. Prepare the Acorn Squash
First, preheat your oven to 400°F (200°C). Then, wash the acorn squash and pat them dry. Using a sharp knife, carefully cut each squash in half from stem to tip. After that, scoop out the seeds and stringy parts with a spoon.
Next, place the squash halves cut-side up on a baking sheet lined with parchment paper. In a small bowl, mix together olive oil and maple syrup. Subsequently, brush this mixture over the cut surfaces of the squash. Then, sprinkle with salt and pepper.
Finally, turn the squash halves cut-side down on the baking sheet and roast for 30-35 minutes until the flesh is tender when pierced with a fork.
2. Cook the Quinoa
While the squash is roasting, prepare your quinoa. First, rinse the quinoa under cold water using a fine mesh strainer. Then, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. After that, remove from heat and let it stand, covered, for 5 minutes.
3. Prepare the Stuffing Mixture
Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion and celery, and sauté for 5-6 minutes until softened. Next, add the diced apple and minced garlic, and cook for another 2-3 minutes until the apple begins to soften.
Then, stir in the cooked quinoa, dried cranberries, chopped nuts, fresh herbs, cinnamon, and nutmeg. Furthermore, season with salt and pepper to taste. If you’re using cheese, fold it in now, reserving some for topping. As a result, you’ll have a flavorful, colorful stuffing mixture ready for your squash.
4. Stuff and Bake
Once the acorn squash is tender, remove it from the oven and carefully flip the halves so they’re cut-side up. Then, generously fill each squash half with the quinoa mixture, mounding it slightly. If you’ve reserved cheese, sprinkle it on top now.
Finally, return the stuffed squash to the oven and bake for an additional 10-15 minutes until the tops are lightly golden and everything is heated through.
5. Serve Your Quinoa Stuffed Acorn Squash
Once done, remove your quinoa stuffed acorn squash from the oven and let it cool for a few minutes. Consequently, this will allow the flavors to meld together perfectly. Garnish with additional fresh herbs if desired, and serve warm.
Tips for Perfect Quinoa Stuffed Acorn Squash
To make your quinoa stuffed acorn squash even more delicious, consider these helpful tips:
- Choose the right squash: Look for acorn squash that feels heavy for its size with smooth, dull skin (shiny skin indicates it’s underripe).
- Don’t discard the seeds: Clean and roast the acorn squash seeds just like pumpkin seeds for a crunchy snack or garnish.
- Make it ahead: You can roast the squash and prepare the quinoa stuffing up to two days in advance, then assemble and bake just before serving.
- Ensure even roasting: For even cooking, slice a thin piece off the rounded bottom of each squash half so it sits flat on the baking sheet.
- Add more protein: For a heartier version, add cooked lentils or chickpeas to the quinoa stuffing.
Variations to Try
One of the best things about quinoa stuffed acorn squash is how versatile it is. Therefore, feel free to experiment with these delicious variations:
- Mediterranean style: Use sun-dried tomatoes, olives, and feta cheese in the stuffing
- Mexican inspired: Add black beans, corn, cilantro, and a sprinkle of cumin and chili powder
- Sweet and savory: Increase the maple syrup and add a sprinkle of brown sugar to the stuffing
- Hearty winter version: Include sautéed mushrooms and kale in the quinoa mixture
Make-Ahead and Storage Tips
You can prepare components of this quinoa stuffed acorn squash ahead of time:
- Roast the acorn squash up to 2 days in advance and store covered in the refrigerator.
- Make the quinoa stuffing mixture up to 2 days ahead and store in an airtight container in the refrigerator.
- Completely assembled and baked quinoa stuffed acorn squash will keep in the refrigerator for up to 4 days. Above all, it reheats beautifully in a 350°F oven for about 15-20 minutes.
Health Benefits of Quinoa Stuffed Acorn Squash
Besides being delicious, quinoa stuffed acorn squash offers numerous health benefits. First, acorn squash is rich in vitamins A and C, fiber, and potassium. Furthermore, quinoa provides complete protein with all nine essential amino acids, making this dish particularly valuable for vegetarian diets.
In addition, the nuts add healthy fats while the dried cranberries provide antioxidants. Consequently, this dish offers a well-rounded nutritional profile that supports overall health while satisfying your taste buds.
Serving Suggestions
This quinoa stuffed acorn squash pairs wonderfully with these complementary sides:
- A simple green salad with vinaigrette dressing
- Roasted Brussels sprouts or green beans
- Crusty whole grain bread
- A glass of crisp white wine or sparkling apple cider
Conclusion
Quinoa stuffed acorn squash embodies the best of fall and winter cooking – comforting, nutritious, and absolutely delicious. In fact, this recipe transforms simple ingredients into an impressive dish that feels special enough for holidays yet easy enough for weeknight dinners.
The next time you’re looking for a memorable vegetarian main course or a stunning side dish, remember this quinoa stuffed acorn squash recipe. Not only will you create something visually beautiful, but you’ll also serve a meal that nourishes both body and soul. As a result, this might just become your new favorite seasonal recipe!
Have you tried making quinoa stuffed acorn squash before? What’s your favorite stuffing combination? Let me know in the comments below!
Description
Looking for a show-stopping vegetarian dish that's both nutritious and delicious? This Quinoa Stuffed Acorn Squash recipe combines the natural sweetness of acorn squash with protein-packed quinoa and a medley of vegetables, herbs, and spices. It's perfect for holiday gatherings, dinner parties, or a special weeknight meal. Whether served as a main course or side dish, this stunning dish will impress your guests with its beautiful presentation and incredible flavor. Perfect for the fall and winter seasons when acorn squash is at its best!
Ingredients
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Cut acorn squash in half from stem to tip and scoop out seeds.
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Mix 1 tablespoon olive oil with maple syrup; brush over cut sides of squash. Season with salt and pepper.
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Place squash cut-side down on prepared baking sheet. Roast for 30-35 minutes until tender.
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Meanwhile, combine quinoa and broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
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Heat remaining olive oil in a large skillet. Sauté onion and celery for 5-6 minutes until softened.
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Add apple and garlic; cook for 2-3 minutes more.
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Stir in cooked quinoa, cranberries, nuts, herbs, spices, salt, and pepper. If using cheese, fold in most of it, reserving some for topping.
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Flip roasted squash cut-side up. Fill each half with quinoa mixture and top with remaining cheese if using.
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Return to oven for 10-15 minutes until heated through and lightly golden on top
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Let cool slightly before serving.
Nutrition Facts
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Total Carbohydrate 43g15%
- Dietary Fiber 7g29%
- Sugars 15g
- Protein 8g16%
- Vitamin C 5 mg
- Calcium 75 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choose acorn squash that feels heavy for its size with smooth, dull skin. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
