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    Home » Thanksgiving

    Quinoa Stuffed Acorn Squash

    October 20, 2020 By Melissa Huggins / 128 Comments

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    Quinoa Stuffed Acorn Squash

    This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it's balanced out with subtly sweet and tart flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It's heavenly!

    Three pieces of stuffed acorn squash on a white serving platter. Fresh cranberries and thyme on the side.

    Acorn squash is my favorite autumn vegetable! 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 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 the main dish along with my Meatless Loaf. Then my guests can decide which they prefer or even go for both.

    This meal may look intimidating, but it's surprisingly easy to make and fun, too. Here is how it's done...

    2 process photos of cutting acorn squash and scooping seeds, then brushing with olive oil.

    Table of Contents

    • How do you cut an acorn squash?
    • How do you roast acorn squash?
    • How to make the filling for Stuffed Acorn Squash
    • Stuffed Acorn Squash

    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 them 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 midway through for even cooking.

    2 process photos  of cooking onions, apples and celery in a gray pan.

    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.

    2 process photo of combining quinoa to mixture in a gray pan. Then filling roasted acorn squash with a spoon.

    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 the 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!

    Close up photo of acorn squash that is stuffed and fully baked.

    More Vegan Thanksgiving recipes to try

    • Vegan Sourdough Bread Stuffing
    • Vegan Green Bean Casserole
    • Mashed Potatoes and Savory Mushroom Gravy
    • Vegan Pumpkin Pie
    • Vegan Apple Crisp

    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.

    📖 Recipe

    stuffed acorn squash on a white serving platter. Topped with fresh thyme.
    Print Recipe Pin Recipe Rate this Recipe
    4.98 from 86 votes

    Stuffed Acorn Squash

    This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it's balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It's heavenly!
    Prep Time25 minutes mins
    Cook Time30 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: American, Vegan
    Servings: 6 people
    Calories: 280kcal
    Author: Melissa Huggins

    Ingredients

    • ¾ cup dry quinoa
    • 1 ½ 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
    • ½ cup cranberries (fresh or frozen)
    • 3 cloves garlic , minced
    • 1 teaspoon sage
    • 1 teaspoon thyme
    • ½ teaspoon cinnamon
    • 1 teaspoon Himalayan salt (or preferred salt), more to taste
    • Fresh cracked pepper , to taste
    • 2 tablespoons pure maple syrup *Optional

    Recommended Equipment

    • Large Pan
    • Large Rimmed Baking Sheet
    Prevent your screen from going dark

    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 leave out ½ of the mushrooms from the recipe and I crumble up 1 sausage link and add it after the onions, celery, and apples have cooked. I add a touch more oil and lightly brown them. I recommend Field Roast - Smoked Apple Sage flavor. So good! 

    Nutrition

    Serving: 1Acorn halve | Calories: 280kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 1115mg | Fiber: 7g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 28.8mg | Calcium: 102mg | Iron: 3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    stuffed acorn squash on white plate. Rosemary on the side.two plate with stuffed acorn squash on top. Striped napkin on the side. closeup view of stuffed acorn squash on a white plate. Fork on the side. stuffed acorn squash on a white plate. Rosemary and fork on the side.

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    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Judy

      December 15, 2018 at 9:53 am

      5 stars
      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?

      Reply
      • Melissa Huggins

        December 15, 2018 at 10:07 am

        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 🙂

        Reply
    2. Paula C

      November 19, 2018 at 10:15 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        December 15, 2018 at 10:10 am

        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! 🙂

        Reply
    3. Dorothy SanGeorge

      October 04, 2018 at 7:05 pm

      4 stars
      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.

      Reply
      • Melissa Huggins

        October 07, 2018 at 10:14 pm

        Hi Sharon, Thank you for making them! Sounds wonderful with the peaches and raisins. Thank you for sharing your modifications 🙂

        Reply
    4. Heather

      September 06, 2018 at 5:29 am

      Would these freeze well if I made a bunch?

      Reply
      • Melissa Huggins

        September 09, 2018 at 8:27 pm

        Hi Heather, yes, they freeze nicely. 🙂

        Reply
    5. Caty's Cookin' Crazy Love!

      January 16, 2018 at 4:53 pm

      5 stars
      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:-)

      Reply
      • Melissa Huggins

        January 20, 2018 at 10:43 am

        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! 🙂

        Reply
        • Caty Cooks Crazy Love!

          January 20, 2018 at 12:02 pm

          5 stars
          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

          January 22, 2018 at 10:32 pm

          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 🙂

    6. Jewel

      December 15, 2017 at 5:22 pm

      5 stars
      My house has never smelled so good!! This is such a delicious recipe thank you for sharing!

      Reply
      • Melissa Huggins

        December 15, 2017 at 10:21 pm

        Oh, yay! I'm so happy to hear this! Thank you for making it and sharing your feedback. Have a great weekend! 🙂

        Reply
    7. Stephanie

      November 16, 2017 at 2:23 pm

      Are the herb amounts for dried or fresh? I'm so making this for Tgiivng - looks amazing!

      Reply
    8. Lisa

      November 05, 2017 at 8:32 am

      5 stars
      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.

      Reply
      • Nina

        January 26, 2020 at 5:17 pm

        Thank you. I was also thinking of using raisins instead of cranberries because I cant find them. Did they not make them too sweet?

        Reply
    9. Jeffrey Wiley

      October 19, 2017 at 3:41 pm

      It is a great recipe

      Reply
    10. Jeffrey Wiley

      October 19, 2017 at 3:39 pm

      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.

      Reply
      • Melissa Huggins

        October 19, 2017 at 6:42 pm

        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! 🙂

        Reply
    11. Elizabeth

      October 06, 2017 at 1:51 pm

      5 stars
      This recipe is so good! I added some maple syrup to it and it's amazing!

      Reply
      • Melissa Huggins

        October 13, 2017 at 2:17 pm

        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! 🙂

        Reply
    12. Amber

      November 30, 2016 at 3:23 pm

      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!

      Reply
      • mhuggs

        November 30, 2016 at 11:02 pm

        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 🙂

        Reply
    13. Ginny McMeans

      October 20, 2016 at 5:10 pm

      What a beautiful recipe. I could make my whole meal out of this.

      Reply
    14. dianne

      October 20, 2016 at 10:39 am

      I love stuffed squash, and this looks so perfect for Thanksgiving!

      Reply
    15. Becky Striepe

      October 18, 2016 at 6:42 pm

      This looks so good! Perfect entree for Thanksgiving supper.

      Reply
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