Vegetarian Stuffed Acorn Squash
Elevate your vegetarian dining experience with this hearty and flavorful Vegetarian Stuffed Acorn Squash recipe! Perfectly roasted acorn squash halves are filled with a colorful, protein-packed quinoa stuffing infused with warm spices like cinnamon and nutmeg. Each bite is a delightful blend of tender roasted veggies, sweet dried cranberries, crunchy pecans, and fresh parsley, tied together with a hint of savory vegetable broth. This show-stopping dish is as nutritious as it is beautiful, making it a stunning centerpiece for holiday feasts or an impressive weeknight dinner. With just 20 minutes of prep and a hands-off roasting process, this recipe is easy to create yet bursting with gourmet flavors—perfect for fall and winter meals. Enjoy a wholesome, comforting dish that's naturally vegetarian, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cups uncooked quinoa
- 1.5 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 0.5 cups dried cranberries
- 0.5 cups pecans, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds and fibers. Lightly brush the cut sides of the squash with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, rinse the quinoa thoroughly in a fine mesh sieve under cold water. In a medium saucepan, bring the vegetable broth to a boil, then stir in the quinoa. Cover, reduce the heat to low, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic, carrot, and celery, and sauté for another 5 minutes until the vegetables are tender.
Stir in the cooked quinoa, dried cranberries, chopped pecans, chopped parsley, cinnamon, nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until well combined, then remove from heat.
Turn the roasted squash halves cut side up and evenly spoon the quinoa stuffing into each half, pressing lightly to pack it in.
Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through and slightly golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with additional fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1070 mg | 23% | |
*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.
