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stuffed acorn squash on a white serving platter. Topped with fresh thyme.

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash ~ an all-in-one meal that's bursting with fall flavors. 
Course Entree | Side, Main Course
Cuisine American, Gluten-Free, Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 280kcal


  • 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.


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