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Quinoa Stuffed Acorn Squash ~ an all-in-one meal that’s bursting with fall flavors.
Acorn squash is one of my favorite autumn vegetables! They’re so beautiful on the outside and have a subtly-sweet, nutty flavor on the inside. I cook with them all season long. My favorite is this Quinoa Stuffed Acorn Squash.
It’ s filled with so much savory flavor from sautéed onions, celery, mushrooms, and warm spices. Then it’s balanced out with subtle sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It’s heavenly!
It really is a complete meal, but sometimes I’ll serve it with Vegan Cauliflower Soup and a side salad. I also make it for Thanksgiving as a main dish along with my Meatless Loaf. Then my guests can decide which they prefer.
How do you cut an acorn squash?
First, you have to cut them using a very sturdy and sharp Chef’s Knife. Put the squash on its side and cut a thin slice off the bottom to create a flat edge, so the squash can stand up. Be careful not to cut too much or it will leave a hole in the bottom.
You may not need to cut the top of the squash, but if it has a protruding stem, you’ll need to cut it off. If the stem is very short, see if the squash will lay somewhat flat before cutting.
Now cut each squash horizontally in half. Scoop out the membranes and seeds inside and discard. Or you can save the seeds for roasting if desired. They are delicious!
How do you roast acorn squash?
It’s really easy once the squash is prepped. Just preheat your oven to 425°F (218 °C). Place the squash on a rimmed baking sheet cut-side up.
Brush the inside and top with olive oil and sprinkle with salt and pepper. *Optional: lightly brush with maple syrup to add a subtle sweetness. It’s good!
Now roast for about 35-45 minutes or until the squash is fork tender. Rotate pan mid-way through for even cooking.
How to make the filling for Stuffed Acorn Squash
Cook the quinoa in low-sodium vegetable broth for extra savory flavor (not pictured). Remove from heat and set aside while you sauté everything else.
Sauté the onion, celery, and apple in a large pan until softened for about 5-6 minutes.
Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes or until mushrooms and cranberries are tender. If food starts to stick to the pan, you can splash a little vegetable broth or white wine to deglaze.
Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more if needed. When the squash is fully roasted, fill with the stuffing mixture using a large spoon. (optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in the oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.
Can it be made ahead?
Absolutely, they are perfect for make-ahead meals. Make them as instructed, but skip the last step of putting them back in the oven (fully stuffed). Instead, stuff them and place them in a sealed container in the fridge (let them cool down first).
To reheat, cover them in foil and pop in the oven until thoroughly heated. Remove foil for last 10-15 minutes to crisp up the top.
You can freeze them for about 2-3 months too. Just make sure they are sealed well to avoid freezer burn.
So, are you ready to enjoy this fall-fabulous meal? Let’s do this!
Looking for more Vegan Thanksgiving recipes? Here are some of my faves:
- Vegan Sourdough Bread Stuffing
- Vegan Green Bean Casserole
- Mashed Potatoes and Savory Mushroom Gravy
- Pumpkin Meringue Pie
I’d love to hear from you
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Quinoa Stuffed Acorn Squash
- 3/4 cup dry quinoa
- 1 1/2 cups vegetable broth , low sodium
- 3 acorn squash (medium-sized)
- 2 tablespoons olive oil + more for brushing acorn flesh
- 1 small onion , finely diced
- 1 stalk celery , finely diced
- 1 large apple , diced
- 8 ounces cremini mushrooms , diced
- 1/2 cup cranberries (fresh or frozen)
- 3 cloves garlic , minced
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 teaspoon Himalayan salt (or preferred salt), more to taste
- Fresh cracked pepper , to taste
- 2 tablespoons pure maple syrup *Optional
- Preheat oven to 425 degrees F
- Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
- Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
- Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
- In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
- Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
- Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
- When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.
- This recipe is very versatile, so feel free to add your favorite ingredients. I make this with vegan sausage too. I crumble up 1 link and add it after the onions, celery and apples have cooked. I lightly brown them (a touch more oil might be needed) I leave out 1/2 of the mushrooms from the recipe. I recommend Field Roast - Smoked Apple Sage flavor.