Stuffed Acorn Squash (Vegetarian)

Acorn Squash Stuffed with Spiced Quinoa! Acorn squash are baked until tender, and stuffed with a spiced quinoa mixture filled with almonds, cranberries and tossed together with a maple vinaigrette. A perfect dish for the fall season!

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There's something about acorn squash that not only invokes all the fall feelings, but also makes me want to cook ALL THE GOURDS.

Acorn squash is a perfect thing to cook up as a side dish around this time of year. To turn it into a more substantial meal, I like to use cooked acorn squash halves as a vessel for a delicious filling!

This stuffed acorn squash recipe is not only brimming with autumn notes, but is also a feast for the eyes! It makes a great side dish served alongside a protein or a fairly substantial little lunch, and quite frankly, I don't think there's anything cuter for Thanksgiving menu than to serve every person their own squash bowl.

These delicious little gourds are both healthful and filled with the flavors of autumn!

This recipe is naturally gluten-free, dairy-free and vegan.

Jump to:

• How to Cook Acorn Squash
• Instructions
• Recipe FAQ's
• Variations & Substitutions
• Other Acorn Squash Recipes
• Acorn Squash Stuffed with Spiced Quinoa

How to Cook Acorn Squash

Though it might seem intimidating to break down and cook gourds like acorn squash, butternut squash and spaghetti squash, they're actually relatively easy to cook!

First, you'll need a sharp knife and a non-slip surface like a kitchen towel or a wooden cutting board. Carefully cut the acorn squash in half through the stem -- you'll need to give it some elbow grease, so be careful the knife doesn't slip. I like to gently rock the knife back and forth to work my way through the tough skin.

Once the acorn squash is sliced open, scoop out the seeds in the center using a spoon or a melon baller. This part is easy and kind of satisfying!

Discard the seeds, then rub the inside with olive oil. In this recipe, I also drizzle a bit of maple syrup on the inside to bring out the sweetness, then sprinkle with salt before placing the squash halves cut side down on a foil-lined baking sheet.

Tip: Worried about losing a digit? Pop the entire acorn squash into a microwave oven, poke it a few times with a knife or tines of a fork and cook on high for 2 minutes to soften it up a bit before you slice it open.

That's it! Super easy and so good! For this recipe, I fill each half with a mixture and bake them a bit longer, but you can also just slice or cube the pieces and toss into salads, or scoop out the flesh and make mashed acorn squash. By the way, acorn squash skin is edible, though I prefer not to eat it!

Instructions

Bake Acorn Squash

Halve and seed your acorn squash. Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.

Bake your acorn squash at 400 degrees for about 25-30 minutes depending on the size, or until a sharp knife can easily pierce the skin and it feels tender.

Make Spiced Quinoa Filling

To make the quinoa filling, cook quinoa as directed on packaging, with the addition of a stick of cinnamon and a bay leaf to the water -- this is what will give it a spiced flavor.

Once it's done, discard the cinnamon stick and bay leaf and combine the cooked quinoa with sliced almonds and dried cranberries.

To finish it all off and add some moisture and extra flavor, toss the mixture with a simple homemade maple vinaigrette.

This mixture goes so well with the tender, roasted squash, but it can also be eaten on its own (hot, cold or room temperature) as a side dish or salad!

Maple Vinaigrette

To go along with the warm, fall flavors in this dish, I whip up a quick Maple Vinaigrette that takes seconds.

Simply combine olive oil, apple cider vinegar, maple syrup and sea salt. Whisk vigorously until the mixture looks a bit opaque -- that's how you'll know it's ready.

Use the vinaigrette to drizzle over the quinoa mixture and add a little moisture and a big pop of flavor to the whole dish!

Return to Oven

Return the filled halves to the oven and bake for about 10-12 minutes or until the top starts to become toasty. You can skip this step if you'd like, but I like the texture it creates!

Recipe FAQ's

Variations & Substitutions

Looking for other ways to enjoy this vegetarian stuffed acorn squash? Try these variations:

• Skip the quinoa and fill with wild rice or pearled couscous.
• Use your favorite spices or spice blends to give this dish a different flavor profile.
• Substitute walnuts or pecans for almonds.
• Use another dried fruit such as raisins or chopped, dried apricots or even fresh apples.

Diet-Specific Substitutions

This recipe is naturally vegan, dairy-free and gluten-free, making it a perfect addition to holiday menu when feeding a crowd with diverse dietary needs!

Other Acorn Squash Recipes

Has this recipe sparked an interest in other ways to use acorn squash? Take a look at these other fantastic recipes:

• Roasted Acorn Squash & Pear Quinoa Salad - This one pan wonder is as easy to eat as it is to make! 
• Maple Roasted Acorn Squash & Ricotta Salad - Spicy arugula and maple-roasted acorn squash give this salad veggie-power, while spoonfuls of creamy ricotta cheese add richness. Toasted pine nuts lend some crunch and texture, and a drizzle of sweet and tangy vinaigrette ties it all together!
• Grilled Honey Acorn Squash- Not ready to pack up the grill tongs just yet? Keep the grilling going well into the fall season with this smoky acorn squash recipe!