Whether you follow a vegetarian diet or you are just trying to incorporate more plant-based meals, this flavorful Vegetarian Quinoa Stuffed Acorn Squash will delight your whole family.
Fall means squash season, and acorn squash is one of my favorites – sweet and nutty! It is the perfect cozy, fall meal or side dish.
I love this recipe because the presentation is so beautiful. It looks complicated, but don’t worry, it’s very straightforward to make. Another reason I love this recipe is because each squash half creates the perfect portion for each person. This is a great way to keep an eye on your portion sizes and increase your vegetable intake.
Is Acorn Squash With Quinoa Stuffing Healthy?
Yes! This acorn squash recipe is a plant-forward, fragrant meal to share in the colder months. On the Mediterranean diet, we prioritize eating seasonally. Acorn squash is best during the fall and winter months.
- Acorn squash is a naturally sweet, starchy vegetable.
- Acorn squash is a great source of vitamin C, potassium, and fiber.
- The quinoa stuffing is made with easy ingredients such as red onion, celery, and dried cranberries. Not only do they add amazing flavor, but they are also nutrient-dense foods.
- The stuffing is high in plant-based protein, fiber, and antioxidants. This is a nutritious, vegetarian meal.
Should You Remove The Skin From Acorn Squash?
No, I don’t recommend removing the skin. Believe it or not, that tough green skin on the acorn squash becomes soft and breaks down easily when it’s well cooked.
The acorn squash skin helps hold the shape while it cooks and provides important nutritional benefits. The skin is high in fiber which is beneficial for our gut bacteria and promotes regular digestive processes.
What Does Acorn Squash Pair Well With?
Acorn squash is a versatile vegetable with a subtly sweet flavor when it is roasted. Some of the natural sugars in the squash caramelize and add a little sweetness.
In this dish, we balance that sweetness with the nutty flavor of the quinoa and the salty feta topping. This recipe also calls for my balsamic honey dressing, which compliments the natural sweetness of the acorn squash.
This recipe would be great served alongside a light, refreshing green salad.
Ingredients In Acorn Squash With Quinoa Stuffing
- Acorn squash
- Cranberries
- Celery
- Red Onion
- Pecans
- Quinoa
- Low-sodium vegetable broth
- Feta cheese
- Fresh parsley
- Olive oil
- Salt
- Honey Balsamic Vinaigrette Dressing
How To Make Quinoa Stuffed Acorn Squash
Begin by preparing the acorn squash. Season the squash according to directions and roast it for about 30-40 minutes.
While the squash bakes, cook the quinoa in low-sodium vegetable broth according to the package directions.
Prepare the stuffing by sauteing together the onion, cranberries, pecans, and other seasonings. Add in the quinoa to combine all the flavors.
In a large bowl, combine the quinoa stuffing with the feta and the honey balsamic dressing. Spoon the quinoa stuffing into each acorn squash. Top with your garnishes and enjoy!
Vegetarian Quinoa Stuffed Acorn Squash
Equipment
- Baking sheet
- Large Bowl
Ingredients
Roasted Squash
- 2 acorn squash
- olive oil
- salt
Quinoa Stuffing
- 1 Tablespoon olive oil
- ½ cup cranberries
- ½ cup celery
- ¼ cup red onion
- ½ cup pecans chopped and toasted
- 1 cup quinoa cooked according to package directions using low-sodium vegetable broth
- vegetable broth low sodium
- ½ cup feta cheese
- Honey Balsamic Vinaigrette Dressing
Garnish
- Fresh parsley chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash: Cut the acorn squash across the middle and remove the seeds using a spoon.
- Drizzle the inside of the squash with olive oil and season with salt. Place squash open side up on the prepared baking sheet.
- Bake for 30-40 minutes depending on the size of the squash. It is done when the squash is tender and golden brown. Set aside.
- Prepare the quinoa according to package directions using low-sodium vegetable broth and set aside.
- Make the stuffing: in a medium saucepan, heat 1 tablespoon of olive oil. Add cranberries, celery, red onion, and pecans, and sauté until tender. Add the quinoa and combine. Continue to sauté until heated through.
- Prepare the Honey Balsamic Vinaigrette Dressing. Set aside.
- Place the quinoa stuffing in a large bowl. Add the feta and slowly add the balsamic honey dressing until the preferred consistency.
- Spoon the quinoa stuffing into the warm or room temperature roasted squash. Top with more feta and chopped parsley if desired.
Looking For More Fall Vegetarian Recipes?
Here are more vegetarian recipes to warm your home on a chilly fall day.
