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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!
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...
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.
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 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!
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
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
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
Meredith
Hey there! I just made this recipe and it is so yummy! Have you tried freezing it? I love alone and it’s probably a bit more than I can eat myself. If you don’t think it will freeze well I will gladly share the love with some friends 🙂
Melissa Huggins
Yes, this freezes well for about 2-3 months. Cook from frozen at about 400F and cover with foil. Cook for 45-50 minutes until warmed throughout. Removed the foil about 15 minutes before it's done. Watch carefully so the top doesn't burn. 🙂
Althea Perkins
Very good & filling.
Melissa Huggins
Hi Athea, I'm so happy it was a hit. Thank you for sharing feedback. 🙂
Linda Jarvis
This is my new favorite recipe. I've served it to several friends, and they absolutely love it to.
It's healthy, low calorie, and tastes FABULOUS! What more could you ask for? Thank you for sharing it.
Melissa Huggins
Hi Linda, Yay! I'm so glad it was a hit with everyone. Thank you so much for making the recipe and sharing your wonderful feedback. 🙂
Tammy Beck
I made it with just a little bit of left over vegan maple sausage, and I added chopped walnuts to it. It turned out fabulous!
Melissa Huggins
Hi Tammy, I'm so happy you loved the recipe. Sounds perfect with the vegan maple sausage. Thank you for making the recipe and sharing your wonderful feedback. 🙂
Janee Szymanski
I made these for Thanksgiving for my vegan son and I. We loved them, and will definitely be making them again next year, and not just for the holidays! The only change I made was that I substituted brown rice for the quinoa as it doesn’t agree with my son. Thank you so much for the delicious alternative to turkey!
Melissa Huggins
Hi Janne, I'm so happy the recipe was a hit! Sounds perfect with the brown rice. Thank you making and sharing feedback. 🙂
Dodie
So good!!! Definitely 5 stars; did add & chopped more cranberries, cashews, and kale, making for a hearty meal
Melissa Huggins
So glad you loved it, Dodie! Thanks for trying it out and sharing your additions. 🙂
Dianna
The recipe is easy to follow, and the flavors are beautifully balanced! It's the perfect vegan entre for Thanksgiving, and I can't wait to make it again!
Melissa Huggins
Hi Dianna, I'm so glad it was a hit for your Thanksgiving meal. Thank you for giving it a try and sharing feedback. 🙂
Carolyn
The recipe was delicious. I added cashews and fresh sage. However the prep and cook time took much longer than indicated in the recipe and I am a seasoned cook.
Melissa Huggins
Hi Carolyn, I'm so happy you loved it. It sounds perfect with the cashews and fresh sage. Thank you for sharing feedback. 🙂
Briana
Hi! Are the measurements for the herbs for fresh or dried herbs? Thanks!
Melissa Huggins
Hi Briana, its for dried. Double the amount for fresh and add the last few minutes of cooking. 🙂
Allyson
We are committed to eating more plant-based and this was a hit! Easy, hearty, and delish! Looking forward to exploring your other recipes!
Melissa Huggins
Hi Allyson, I'm so glad the recipe was a hit. Thank you for making it and sharing your feedback. 🙂
Pat W
This is my go to acorn squash recipe! So delicious and can be made with rice or bread crumbs if you have no quinoa on hand. Cranberries are the perfect addition for the sweet/tart taste! Love it!
Melissa Huggins
Hi Pat, I'm so happy you love the recipe. Thank you for sharing your wonderful feedback. 🙂
Charlotte
For us vegetarians would recommend topping with some goat cheese. YUM! Easy to make and a great way to cook my plethora of garden acorn squashes!!
Melissa Huggins
Hi Charlotte, I'm so glad you loved the recipe. Thank you for giving it a try and sharing your feedback 🙂
Lauren
What type of Apple do you use for this recipe ??
Melissa Huggins
Hi Lauren, I used a Granny Smith apple which provides a sweet-tart flavor. You can use what you have on hand though. 🙂
Donna
Made this exactly as written and it is delicious
Melissa Huggins
Hi Donna, I'm so happy it was a hit for you. Thank you for giving it a try. 🙂
Jan Witherell
Super yummy. We used wild rice in place of quinoa.
Melissa Huggins
Hi Jan, I'm so glad you loved the recipe and it worked well with the wild rice. Thank you for making it and sharing your feedback. 🙂
Nic. T
Just made this albeit with some tweaking to the gourd itself and the filling as I had an onion squash to be used and didn't fancy having the sweet elements (cranberries and cinnamon is reserved for Christmastime anyway!) I followed your recipe which was easy to follow and thorough. I was super pleased with the tasty result and am definitely going to make it again. Mine was a bit too peppery for me due to the pepper in the filling and in the squash halves before roasting. That'd be the only thing to change. To give it some tang and non-savoury yumness I made a cashew sour cream and chive accompaniment which made it taste even better. Thanks ☺️ P.S... so jealous of your last name!!
Melissa Huggins
Yay! I'm so glad you loved it. Sounds so good with the sour cream and chives. Thank you so much for making the recipe and sharing your feedback. 🙂
Thank you for the compliment on my last name. I used to get teased in school for it, but I've learned to love it as I got older and I'm proud of it.
CC
it was delicious. I tweeked the recipe some based on what I had on hand for the stuffing. I used Tempeh for some meaty texture as I didn't have mushrooms. I also added spinach to the stuffing mix. Thank you for the recipe!
Melissa Huggins
That sounds great CC! You are welcome. 🙂