This stuffed acorn squash with quinoa recipe is hearty, delicious and full of fall flavors. The savory stuffing is made out of cranberry apple quinoa salad, which pairs beautifully with the roasted sweet acorn squash.
This recipe was originally published on November 24, 2019. It was republished on October 23, 2024 with updated photos.
Quinoa stuffed acorn squash is popular during the fall and throughout winter. It is perfect to make for Thanksgiving as a vegetarian main dish! You can also choose to omit the cheese to make it vegan-friendly.
Stuffed acorn squash pairs well with vegan garlic mashed potatoes, pumpkin soup without cream, and roasted balsamic brussel sprouts!
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Why You'll Love This Recipe
- This recipe for stuffed acorn squash will wow your guests! It is elegant, full of flavor and will keep everyone full.
- The cranberry apple quinoa salad is full of flavor, making it the perfect stuffing for acorn squash.
- Quinoa is gluten-free and considered a superfood as it is full of plant-based protein.
Ingredient Notes
- Acorn Squash - this squash is perfectly sized for individual portions. Feel free to use another type of squash if desired.
- Quinoa - this hearty whole grain adds a savory and nutty flavor to the stuffed squash.
- Vegetable broth - cook the quinoa in broth instead of water for extra flavor.
- Yellow onion - adds so much flavor to every bite!
- Celery - a necessary aromatic and savory ingredient.
- Apple - adds a natural element of sweetness. You don’t even need to peel the apple!
- Leek - leeks add a mild onion/garlic flavor.
- Spices - we keep the spices simple in this with just salt and cinnamon.
- Goat cheese - savory goat cheese balances out the sweet apples and tart cranberries.
- Walnuts - roasted walnuts add depth of flavor and a crunch element to every bite.
- Dried cranberries - I recommend using no-sugar added cranberries. They add a bit of tartness to the dish.
Substitutions & Variations
- Grains - swap in your favorite grain in place of quinoa. Try using wild rice, barley, farrow or millet.
- Butternut squash - stuff a whole butternut squash instead of individual acorn squash.
- Vegan - omit the goat cheese or swap in your favorite creamy vegan cheese.
- Vegan sausage - sauté a package of vegan sausage (such as beyond meat) with the veggies to add sausage to this dish.
- Balsamic glaze - sometimes I serve this with balsamic glaze on this side. You can buy premade glaze or try making your own raspberry balsamic glaze!
Step by Step Instructions
Cut the acorn squash in half and remove the seeds. Drizzle the cut size with olive oil, and a pinch of salt and pepper. Bake the squash for 30-30 minutes until it can be easily pierced with a fork. Remove the squash from the oven, but leave the oven on.
Cook the quinoa in vegetable broth while the squash is roasting.
Sauté the diced onion, celery, leek, apple, cranberries, ¼ teaspoon of salt and cinnamon for 5-8 minutes.
Add the kale and sauté for 5 more minutes, until the kale is wilted.
Combine the balsamic vinegar, maple syrup and 1 tablespoon of olive oil in a large bowl and mix together. Add the cooked quinoa, sautéed apple and veggies, walnuts and half of the goat cheese.
Gently toss together until the ingredients are combined. Taste the quinoa stuffing and add salt and black pepper if needed.
Scoop the quinoa stuffing into the hollow of each squash. Add about 1 tablespoon of crumbled goat cheese on top of each squash. Put the squash back in the oven for 10-15 minutes.
Remove from the oven and let them cool for a few minutes before digging in. Serve extra quinoa salad on the side.
Hint: make sure you are cooking the quinoa salad stuffing while the squash roasts in the oven. This is the best way to save time. I also recommend doing the dishes as you go so there is less clean up at the end.
Tips and Tricks
If you want a flower-like shape to your squash you will need to cut it in half widthwise (instead of lengthwise), then trim off the ends and stem so it has a flat surface to stand on.
How to Cut an Acorn Squash
- Make sure to use a sharp knife. I recommend using a chef's knife for this.
- Cut the squash in half evenly, either lengthwise or widthwise.
- Using a spoon, scrape out the seeds and “guts” like you’re carving a pumpkin. You can discard the insides, or save the seeds to roast in the oven!
Storing and Reheating
Store any leftover stuffed acorn squash in an airtight container in the fridge for up to five days. Extra quinoa salad can be stored in a separate container.
Reheat leftovers in the microwave, oven, or air fryer. I do not recommend freezing this dish.
Frequently Asked Questions
No, you can use butternut squash, delicata squash or even pumpkins for this recipe!
Yes you can roast the squash up to 2 days ahead of time. I recommend slightly under cooking (30 minutes) it so it can finish cooking when you reheat and assemble the stuffed squash.
Stuffed Acorn Squash with Quinoa
Ingredients
- 3 acorn squash halved, stems and seeds removed
- 1 tablespoons olive oil
- 2 celery stalks sliced
- ½ yellow onion diced
- 1 honeycrisp apple diced (about 2 cups)
- 1 leek white part sliced
- 4 cups kale chopped (about 6 leaves)
- ⅓ cup dried craberries no sugar added
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup quinoa uncooked and rinsed
- 2 cups vegetable broth or water
- 4 oz goat cheese, divided in half optional
- ⅓ cup walnuts chopped
For the Dressing:
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoons olive oil
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drizzle the acorn squash with a little bit of olive oil, and sprinkle with salt and black pepper. Use your hands to rub in the oil and spices, then flip the squash over so it is cut side down on a baking sheet.
- Bake the acorn squash for 30-40 minutes, depending on the size of your squash. You should be able to easily pierce the squash with a fork when it is done baking. Remove the squash from the oven when it’s done, but leave the oven on.
- Cook the quinoa while the squash is roasting. Add the quinoa and vegetable broth (or water) to a medium saucepan. Bring the quinoa to a boil, cover with a lid and reduce the heat to low. Allow the quinoa to simmer for 15 minutes, or until the liquid has been absorbed.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, celery, leek, apple, cranberries, ¼ teaspoon of salt and cinnamon. Sauté for 5 minutes or until the onions begin to turn translucent.
- Add the kale in by the handful, adding more as it begins to cook down. Sauté for 5 more minutes, stirring every so often. Turn off the heat when the apple can be pierced by a fork, but still has a solid texture.
- Combine the balsamic vinegar, maple syrup and 1 tablespoon of olive oil in a large bowl. Whisk together until smooth.
- Add the cooked quinoa, sautéed apple and veggies, dried cranberries, walnuts and half of the crumbled goat cheese (2 oz) into the large bowl.
- Gently toss together until the ingredients are combined. Taste the quinoa stuffing and add salt and black pepper if needed.
- At this point the acorn squash should be out of the oven. Flip over the squash so the cut side is facing up. Scoop about ½ cup of the quinoa mixture into the hollow of each squash. Add about 1 tablespoon of crumbled goat cheese on top of each squash (optional). Put the squash back in the oven for 10-15 minutes.
- Remove from the oven and let them cool for a few minutes before digging in.
Notes
- Prepare your produce first! Try to wash, chop and measure out most of the ingredients before you start cooking, that way you aren’t scrambling to get it done in the mist of cooking.
- Try to buy acorn squash that is the same size so it cooks evenly.
- Make the quinoa salad a day in advance if desired.
Anonymous says
I love how hearty and delicious this is!