This post contains affiliate links. Read my disclosure policy here.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Melissa Huggins
Latest posts by Melissa Huggins (see all)
- Vegan Granola with Cherries and Almonds - February 20, 2020
- 20 Vegan Valentine’s Day Desserts - February 12, 2020
- Vegan Eggs Benedict - February 12, 2020
Aimee
This recipe is delicious! I followed the recipe exactly and added the Field Roast sausage. I will be making this again. This was my first time cooking with acorn squash and I’m excited to try more recipes using this ingredient!
Melissa Huggins
Hi Aimee, I’m so glad you liked it. Thank you for giving it a try 🙂
Rachael
Hi Melissa! I want to make this for my vegan/vegetarian in-laws for Thanksgiving this year. They are a little picky and one of them doesn’t like mushrooms. Do you think walnuts would be a good substitute?
–Rachael
Melissa Huggins
Hi Rachael, The walnuts could work, but could overpower the dish. Maybe use a smaller amount for a bite? You can also replace the mushrooms with other veggies, or you can use tofu, soy curls, chickpeas, or store-bought meat crumbles or crumbled sausage. Would any of those work for your family? I hope this helps. I’m sure your family will love it! Let me know how it goes. 🙂
Gloria Lovato
Delicious! Filling, easy and fun to make. It reminds me of home cooking a on a beautiful Fall day!
Melissa Huggins
I’m so glad you liked it! Thank you for giving it a try! 🙂
Emma
Wow, finally a recipe that tastes great and wasn’t super labor intensive! I never leave reviews, I’m just so impressed. Recipes I try never turn out well and end up taking hours and by then I don’t even want to eat it anymore. This is great!
Melissa Huggins
Hi Emma, I’m so glad it worked out for you! Thank you for giving it a try! It’s one of my favorite meals 🙂
Mardy
I plan to make this for a family late holiday meal for the veggies in the fam… I feel silly asking this question but no one has commented yet which makes me think I should know this, but don’t. Is the skin edible?
Melissa Huggins
Hi Mardy, not a silly question at all. Yes, the skin is edible. I don’t prefer it, but you may like it. It’s worth a try! Have a Happy New Year! 🙂
Judy
These look so good. I want to make them for a dinner party. About how long does it take to warm them, if a make ahead and refrigerate?
Melissa Huggins
Hi Judy, It could take about 30-45 minutes. I would cover them for most of the time and uncover to crisp up the top for 15 minutes. You can set the temp to 350-375 F. Thanks for stopping by 🙂
Paula C
I tried this today (testing for Thanksgiving) and it was easy and delicious! I am doing low fat vegan and didn’t do any oil and it was great without it. I will be taking to my family’s non-vegan dinner for me to eat and will NOT feel cheated!!! LOL!
Melissa Huggins
Hi Paula, So happy to hear! Thank you for making them and sharing your feedback. Glad they came out good without the oil too. Have a great weekend! 🙂
Dorothy SanGeorge
Invited a friend over for dinner tonight & made this.It was very good! I substituted a peach for the apple & raisins for the cranberries & did not have thyme , & added a tablespoon of maple syrup to the stuffing. Still delicious! Thank You for this recipe And perfect that it is gluten free, since I have to be gluten free.
Melissa Huggins
Hi Sharon, Thank you for making them! Sounds wonderful with the peaches and raisins. Thank you for sharing your modifications 🙂
Heather
Would these freeze well if I made a bunch?
Melissa Huggins
Hi Heather, yes, they freeze nicely. 🙂
Caty's Cookin' Crazy Love!
This was so awesomely easy and delicious smelling!!
I through in some sliced almonds with the saute as well… and because i left my Vegan Sausage crumbles at my moms… I added some Fennel and Rosemary as well…. toooootally
btw- if you didnt already know- I found out early on, from my very own kitchen play-school 😛 that Fennel IS THE TASTE of sausage.
BOOOKSHA! *mind blown*
Dinner time is not coming quickly enough at my place, folks!!
Thanks for your 5-Star Hit, Miss Huggins!
(best Vegan-last name EVER- by the way:-)
Melissa Huggins
Hi Caty! Thank you for making it! I’m so happy you liked it. It sounds perfect with sliced almonds, fennel, and rosemary. I love fennel but don’t use it enough. You’ve inspired me!!!
Lol! I used to despise my last name but grew to love it as I got older. Thank you! Have a wonderful weekend! 🙂
Caty Cooks Crazy Love!
OMG its so good- I bought another Acorn Squash (at full price mind you) JUST to make another one for myself with the leftover stuffing….
(although, i may need to create a lil more fresh-stuffing to fill both halves…..)
…… This could be a never-ending enjoyment….
JUST IN TIME FOR TOMORROWS SNOW-FILLED DAY!!! 😀
Ps- Miss Huggins, i’m so glad you’ve embraced all parts of whom (and how glorious) you are! …. We’ve got to be who we are…. besides, everyone else is already taken. 😛
So Keep on Shinin!
Melissa Huggins
So happy you’re making it again. It’s perfect for a snowy day! 🙂
Thank you for the kind words. So nice to meet you 🙂
Jewel
My house has never smelled so good!! This is such a delicious recipe thank you for sharing!
Melissa Huggins
Oh, yay! I’m so happy to hear this! Thank you for making it and sharing your feedback. Have a great weekend! 🙂
Stephanie
Are the herb amounts for dried or fresh? I’m so making this for Tgiivng – looks amazing!
Lisa
Made this last night, with a few adjustments. The stuffing reminded me of my Mom’s stuffing, so instead of adding cranberry, I added raisins. I also added sauteed and crispy maple flavored tempe instead of the quinoa.
It was Fantastic! I look forward to making it many times this Fall and Winter.
Nina
Thank you. I was also thinking of using raisins instead of cranberries because I cant find them. Did they not make them too sweet?
Jeffrey Wiley
It is a great recipe
Jeffrey Wiley
We are making a glaze to go over the top of it. Last time it was a balsamic vinegar glaze, this time it is a grape jelly and mustard glaze.
Melissa Huggins
Hi Jeffrey, thank you for making it! That glaze sounds delish!! I’ve had a balsamic glaze before, but never a jelly and mustard glaze. I’d love to try it. Thank you for the tasty idea! 🙂
Elizabeth
This recipe is so good! I added some maple syrup to it and it’s amazing!
Melissa Huggins
Hi Elizabeth! Thank you for making them! I’m so happy you liked them. The maple syrup sounds like the perfect addition. Have a great weekend! 🙂
Amber
This recipe is to die for! Honestly all of your recipes have changed our home! My husband brought me to eat at a really nice restaurant on our anniversary and since I’ve become a more picky eater. I’ve gone through probably half of your dinners so far, on repeat. I don’t even question anymore, I just buy the ingredients and it always turns out mouthwatering. Thank you for sharing your wonderful creations!
mhuggs
Hi Amber, this is the nicest comment I’ve ever received & I’m completely flattered that you like my recipes. I love sharing them <3 Thank you so much for stopping by...you've made my day 🙂
Ginny McMeans
What a beautiful recipe. I could make my whole meal out of this.
dianne
I love stuffed squash, and this looks so perfect for Thanksgiving!
Becky Striepe
This looks so good! Perfect entree for Thanksgiving supper.