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Vegetarian Stuffed Acorn Squash
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Vegetarian Stuffed Acorn Squash

This Vegetarian Stuffed Acorn Squash is not only delicious, but it looks super fancy despite being beyond easy. You will feel like a true chef serving this dish. A perfect choice for Meatless Mondays, a chilly Sunday or a mid-week treat. Enjoy!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 2

Equipment

  • Stove top
  • Oven

Ingredients

Roasted Acorn Squash

  • cooking spray of choice
  • 1 medium acorn squash
  • 1 tbsp extra virgin olive oil, divided
  • ¼ tsp garlic powder
  • salt and freshly ground pepper to taste

Stuffing

  • ½ cup quinoa, rinsed (see note below)
  • 1 cup veggie broth (can sub water)
  • 1 tbsp extra virgin olive oil
  • 1 shallot, diced (can sub small onion)
  • 3 cloves of garlic, thinly sliced
  • ½ zucchini, diced
  • 2 large handfuls of baby spinach
  • 1 small handful of parsley, roughly chopped
  • 2 tbsp pepitas (pumpkin seeds)
  • 2 tbsp craisins
  • juice of ½ a lemon
  • ¼ cup grated Parmesan or Romano cheese
  • ¼ tsp garlic powder
  • salt and freshly ground pepper to taste
  • ¼ cup crumbled goat cheese or feta

Instructions

  • Preheat oven to 400 F. Line a baking sheet with tin foil and spray with cooking spray. Carefully slice the acorn squash in half from tip to stem. Use a large spoon to scoop out and discard seeds and stringy pieces. Drizzle with olive oil and season. Place halves face down on the baking sheet. Bake for 40-45 minutes (until a fork is easily pierced through the skin).
  • Meanwhile, cook quinoa according to package directions using broth instead of water. Typically, you’ll need to bring broth and quinoa to boil over in a small saucepan. Cover, reduce heat and simmer for about 15 minutes, until all liquid is absorbed. Fluff with fork and set aside.
  • In a medium skillet, heat olive oil. Sauté onion until translucent, about 3 minutes. Add garlic and sauté for a 2 more minutes. Add zucchini and cook for 2-3 minutes. Stir in spinach and parsley. Once spinach has wilted, add pepitas, crasins, lemon juice, Parmesan and seasonings and cook for about 3 minutes. Add cooked quinoa (see note below; I usually add only about ½ the quinoa and save the rest for another recipe) and stir to combine. Taste and adjust season.
  • When the acorn squash is roasted, remove from oven and carefully flip over (I use tongs). Divide the quinoa-veggie mixture between the two halves. Top with goat cheese. Bake for 10-12 more minutes. Serve immediately.

Notes

While I always cook ½ cup of quinoa, I usually only use about half of the cooked quinoa since I prefer a more veggie heavy meal. I save the extra and make Quinoa Black Bean Burgers or add it to a salad. It’s up to you though. Using all the quinoa will give you are more filling dish.