The aroma of roasted acorn squash fills the kitchen, teasing your senses with its sweet, nutty fragrance. Imagine cutting into a perfectly baked half, revealing a golden interior waiting to be filled with a vibrant quinoa stuffing that bursts with flavor and texture. Creamy Tortellini Caesar Pasta Salad Quinoa stuffed acorn squash is not just a feast for the eyes; it’s a delightful experience that transforms an ordinary meal into something extraordinary.

Picture this: cozying up on a chilly evening, surrounded by friends or family, as you serve this hearty dish. It’s perfect for Thanksgiving, a dinner party, or just a regular Tuesday night when you’re craving something nutritious yet satisfying. The anticipation builds as everyone digs in, and you can’t help but smile at the delicious chaos unfolding at the table.

Sharing this dish with my family was unforgettable; their faces lit up as they dug into the deliciousness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Look for firm squashes with a deep green color; they should feel heavy for their size.
• Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor; rinse before cooking to remove bitterness.
• Vegetable Broth: Opt for low-sodium broth to control saltiness; enhances flavor without overwhelming the dish.
• Bell Peppers: Select vibrant colors like red and yellow for sweetness and crunch; dice finely to blend well in stuffing.
• Onion: Use yellow onion for its balanced sweetness; sauté until translucent to develop deeper flavors.
• Garlic: Fresh cloves are best; they add aromatic warmth that enhances the overall taste. Detox Rainbow Roll Ups for a fresh taste.
• Spinach: Fresh or frozen works well; if using frozen, ensure it’s thoroughly thawed and drained.
• Cumin and Paprika: These spices will bring depth; adjust quantities based on how adventurous you feel!
• Cheese (optional): Feta or goat cheese adds creaminess; crumble generously over the stuffing before baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half vertically and scoop out the seeds. Brush them lightly with olive oil and season with salt.

Bake the Squash Halves: Place them cut-side down on a baking sheet lined with parchment paper. Lentil Greek Salad for a wholesome side Bake in preheated oven for about 30 minutes until tender but still holding shape.

Cook the Quinoa: While the squash bakes, rinse one cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with two cups of vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes until fluffy.

Sauté Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté diced onions until translucent, then add garlic, bell peppers, and spinach. Cook until veggies are soft and fragrant. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.

Mix It All Together: In a large bowl, combine cooked quinoa with sautéed vegetables. Stir in cumin and paprika for seasoning. If desired, fold in crumbled cheese for extra creaminess.

Stuff the Squash: Carefully turn the baked squash halves right side up. Generously fill each half with quinoa mixture, packing it tightly yet leaving some space on top for browning.

Bake Again For Flavor Fusion!: Return stuffed squash to oven and bake uncovered for another 15-20 minutes until tops are golden brown and everything is heated through.

Serve warm—watch as everyone digs into these gorgeous bowls of flavor! Flavorful Chipotle Tahini Bowl.

With every bite of this quinoa stuffed acorn squash, you’ll savor not just the wonderful textures but also memories shared around the table—laughter echoing as plates are passed around excitedly! Enjoy your culinary adventure! For more inspiration, check out this Easy Bangers And Mash recipe.

Perfecting the Cooking Process

Start by roasting the acorn squash until tender, while cooking the quinoa simultaneously. This timing ensures both components are perfectly cooked and ready to combine for an effortless filling.

Add Your Touch

Feel free to swap out quinoa for farro or rice for a different texture. Toss in your favorite nuts or dried fruits to personalize the flavor profile and make it your own.

Storing & Reheating

Store leftover quinoa stuffed acorn squash in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Sharing this recipe brings back memories of a dinner party where friends couldn’t get enough of this colorful dish. Their delighted faces reminded me why I love sharing great food!

FAQ

Can I use different types of squash?

Yes! Butternut or spaghetti squash work great as alternatives for this recipe.

How long does it take to cook acorn squash?

Roasting acorn squash typically takes about 25-30 minutes at 400°F.

Can I prepare this dish ahead of time?

Absolutely! Prepare everything a day before and bake right before serving for freshness.

Print

Quinoa Stuffed Acorn Squash

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 1 hour 5 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Quinoa stuffed acorn squash is a delicious and healthy dish that transforms the humble acorn squash into a vibrant centerpiece. The sweet, nutty aroma of roasted squash pairs beautifully with a flavorful quinoa stuffing filled with colorful veggies and spices. Perfect for any occasion, this dish is not only visually stunning but also packed with nutrients, making it a delightful comfort food. Enjoy this wholesome meal on chilly evenings surrounded by family and friends, where every bite brings warmth and joy.

---

Ingredients

Scale 1x2x3x

• 2 acorn squashes
• 1 cup tri-color quinoa
• 2 cups low-sodium vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach (or thawed frozen spinach)
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp olive oil
• ½ cup crumbled feta or goat cheese (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Cut acorn squashes in half vertically and scoop out seeds. Brush with olive oil and season with salt.
2. Place cut-side down on a baking sheet lined with parchment paper. Bake for about 30 minutes until tender.
3. Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa and vegetable broth; bring to a boil, then reduce heat, cover, and cook for 15 minutes until fluffy.
4. In a skillet over medium heat, add olive oil and sauté onions until translucent. Add garlic, bell peppers, and spinach; cook until softened.
5. In a large bowl, mix cooked quinoa with sautéed vegetables and spices. If desired, stir in crumbled cheese.
6. Turn baked squash halves cut-side up and fill each with the quinoa mixture. Bake uncovered for an additional 15-20 minutes until tops are golden brown.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed acorn squash half (approximately 250g)
• Calories: 280
• Sugar: 4g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 10mg