Stuffed Acorn Squash | Eating Healthy This Year

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Quinoa, Onion, and Mushroom Stuffed Acorn Squash

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cups mushrooms, diced (button, cremini, or shiitake work well)
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • ¼ cup dried cranberries (optional, for sweetness)
  • ¼ cup chopped walnuts or pecans (optional, for crunch)
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Roast the Squash:
    • Preheat your oven to 400°F (200°C).
    • Brush the cut sides of the squash with olive oil and sprinkle with a pinch of salt and pepper.
    • Place the squash halves cut side down on a baking sheet lined with parchment paper.
    • Roast for 30–35 minutes, or until the flesh is tender and easily pierced with a fork.
  2. Cook the Quinoa:
    • In a medium saucepan, combine the quinoa and vegetable broth.
    • Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
  3. Sauté the Vegetables:
    • Heat 1 tablespoon of olive oil in a skillet over medium heat.
    • Add the onion and sauté for 3–4 minutes until softened.
    • Add the mushrooms, garlic, thyme, and sage, and cook for another 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and are tender.
  4. Combine the Filling:
    • Mix the cooked quinoa with the sautéed onion and mushroom mixture in a large bowl.
    • Stir in the dried cranberries and nuts, if using. Adjust seasoning with salt and pepper.
  5. Stuff the Squash:
    • Remove the roasted squash from the oven and flip them over, cut side up.
    • Divide the quinoa mixture evenly among the squash halves, pressing it gently to pack it in.
  6. Bake Again:
    • Return the stuffed squash to the oven and bake for an additional 10 minutes to heat everything through.
  7. Serve and Garnish:
    • Garnish with fresh parsley and serve warm as a main dish or a hearty side.

This recipe is a cozy and nutrient-packed option perfect for fall or winter meals. Let me know if you’d like any variations or substitutions! 🍂✨

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