Comprehensively Stuffed Squash a Moosewood Recipe
Experience the ultimate comfort dish with this *Comprehensively Stuffed Squash*, inspired by the beloved Moosewood-style recipes that celebrate wholesome, plant-forward cooking. Perfect for fall or winter, this recipe features tender roasted acorn squash halves filled with a savory yet slightly sweet quinoa stuffing, enriched with sautéed mushrooms, onions, celery, and fragrant herbs like sage and thyme. Dried cranberries add a pop of tartness, while walnuts contribute crunch, making every bite a delightful medley of flavors and textures. The optional layer of Parmesan cheese and golden breadcrumb topping takes this dish to the next level. Ready in just over an hour, this vegetarian main course or hearty side dish is as visually stunning as it is flavorful, making it ideal for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 4 whole acorn squash (or small winter squash)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups cooked quinoa (or brown rice, for variation)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 cup mushrooms, finely chopped
- 0.5 cup dried cranberries
- 0.5 cup walnuts, chopped
- 1 teaspoon sage, minced
- 1 teaspoon thyme, minced
- 0.25 cup parmesan cheese, grated (optional)
- 0.25 cup bread crumbs (for topping)
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds. Lightly drizzle each squash half with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and roast for 30 minutes, or until tender.
While the squash is roasting, prepare the stuffing. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic, celery, and mushrooms. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, dried cranberries, walnuts, sage, thyme, and parmesan cheese (if using). Mix well to combine. Taste and adjust the seasoning with additional salt and pepper as needed.
Remove the squash halves from the oven and carefully flip them so the cut side is facing up. Stuff each squash half generously with the prepared filling.
Sprinkle bread crumbs evenly over the stuffed squash halves for a crispy topping.
Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the tops are golden brown and the filling is heated through.
Remove from the oven and let cool slightly before serving. Enjoy this hearty and flavorful dish!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.9 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 423 mg | 33% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
