Vegetarian Stuffed Acorn Squash with Quinoa and Cranberries

Fall cooking is what I wait for all year long. As soon as the leaves start turning, I’m pulling out my cozy sweaters and thinking about what I can roast for dinner. And acorn squash has become one of my go-to ingredients when the weather gets cooler.

The best part about stuffed acorn squash is that it looks like you spent hours in the kitchen, but really it’s pretty straightforward. You roast the squash halves, cook up some quinoa, toss in cranberries, and that’s basically it. Everything happens in stages, so you can prep the filling while the squash is in the oven.

Want something that feels special enough for company but easy enough for a weeknight? This is your recipe. It’s filling, it’s seasonal, and cleanup is minimal since you’re basically eating out of an edible bowl.

What Kind of Acorn Squash Should I Use?

When picking out acorn squash at the store, look for ones that feel heavy for their size and have a hard, dull rind – shiny skin usually means it was picked too early. You want squash that’s dark green with some orange patches, and avoid any with soft spots or cracks. Medium-sized squash (about 1 to 1.5 pounds each) work best for this recipe since they’re easier to handle and create perfect individual portions. If you can only find larger squash, that’s totally fine – you might just end up with some extra filling, which is never a bad thing!

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Acorn squash: You can use butternut squash, delicate squash, or even small sugar pumpkins instead. The cooking time might vary slightly depending on size, so just check for tenderness with a fork.
• Quinoa: Brown rice, wild rice, or farro all work well here. Keep in mind that brown rice takes longer to cook, so you’ll need to adjust your liquid and cooking time accordingly – start checking after 35-40 minutes.
• Meatless crumbles: If you’re not vegetarian, ground turkey or beef work great. For a plant-based option without the crumbles, try adding more walnuts and chickpeas for protein and texture.
• Dried cranberries: Raisins, chopped dried apricots, or dried cherries make good substitutes. You could also use fresh pomegranate seeds for a different twist.
• Walnuts: Pecans, almonds, or pumpkin seeds all bring that nice crunch. Toast them lightly before adding for extra flavor.
• Fresh herbs: If you don’t have fresh parsley, use 2-3 tablespoons of dried parsley or try fresh cilantro instead. For the oregano and basil, dried works perfectly fine in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting acorn squash is not cooking it long enough, which leaves you with a hard, undercooked center – make sure the flesh is fork-tender before stuffing, usually around 35-40 minutes at 400°F.

A common error is adding too much vegetable broth to the quinoa filling, turning it into mush instead of fluffy grains, so start with 1 1/2 cups and only add more if needed since quinoa should absorb the liquid completely.

To prevent your squash from tipping over while baking, slice a thin piece off the bottom to create a flat base, and don’t skip seasoning the squash halves with salt and a drizzle of olive oil before roasting – this brings out their natural sweetness.

For the best flavor, add the meatless crumbles toward the end of cooking the filling so they don’t get overcooked and dry, and toast your walnuts in a dry pan for a few minutes to bring out their nutty taste.

What to Serve With Stuffed Acorn Squash?

This stuffed acorn squash is pretty hearty on its own, but I love serving it alongside a simple arugula salad with a light vinaigrette to balance out the sweetness from the cranberries. A warm dinner roll or some crusty bread is perfect for soaking up any extra quinoa filling that falls onto your plate. If you’re feeding a crowd, roasted Brussels sprouts or green beans with garlic make great side dishes that won’t compete with the flavors in the squash. For a cozy fall meal, I sometimes add a cup of butternut squash soup as a starter to really lean into the seasonal vibes.

Storage Instructions

Store: Keep your stuffed acorn squash in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two as everything melds together. You can store the squash halves whole or scoop out the filling separately if that’s easier for your container situation.

Freeze: These freeze really well for up to 3 months. I recommend wrapping each stuffed half individually in foil, then placing them in a freezer bag. You can also freeze just the quinoa filling separately in a container if you want to use it for other meals later.

Reheat: Warm them up in the oven at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen. Cover with foil to keep the squash from drying out. You can also microwave individual portions for 2-3 minutes, though the oven gives you a better texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 35-42 g
• Fat: 38-45 g
• Carbohydrates: 138-155 g

Ingredients

For the squash:

• 3 medium acorn squash
• 1 tbsp extra-virgin olive oil
• 2 tbsp water

For the stuffing:

• 1 tbsp extra-virgin olive oil
• 1/2 medium red onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry quinoa
• 1 1/2 to 2 1/2 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp ground black pepper
• 8 oz plant-based ground (such as gardein, beyond meat, or morning star farms)
• 1/2 cup chopped fresh parsley, plus extra for garnish
• 1/4 cup roughly chopped walnuts
• 1/4 cup dried cranberries
• Juice of 1/2 lemon

Step 1: Prepare and Roast the Acorn Squash

• 3 medium acorn squash
• 2 tbsp water

Preheat oven to 375°F (190°C).

Slice the acorn squash in half lengthwise and scoop out the seeds to create a cavity in each half.

Arrange the squash halves in a large baking dish, cut side up.

Pour 2 tablespoons of water into the bottom of the baking dish to help steam the squash.

Cover the dish with foil and bake for 30 minutes.

This softens the squash and makes it easier to stuff.

Step 2: Prepare the Quinoa Stuffing

• 1 tbsp extra-virgin olive oil
• 1/2 medium red onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry quinoa
• 1 1/2 to 2 1/2 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp ground black pepper

While the squash is roasting, heat 1 tablespoon of extra-virgin olive oil in a large sauté pan over medium heat.

Add the diced red onion and minced garlic, and sauté for about 4 minutes until the onion becomes translucent.

Add the dry quinoa and continue to sauté for 2 minutes to toast it slightly.

Pour in 1 1/2 cups of vegetable broth along with the dried oregano, dried basil, and ground black pepper.

Stir to combine, cover, and let cook for 12 minutes.

If the quinoa absorbs all the liquid before it’s done, add more broth a tablespoon at a time.

Step 3: Add Remaining Stuffing Ingredients

• 8 oz plant-based ground (such as Gardein, Beyond Meat, or Morning Star Farms)
• 1/2 cup chopped fresh parsley
• 1/4 cup roughly chopped walnuts
• 1/4 cup dried cranberries
• juice of 1/2 lemon
• vegetable broth (as needed, from Step 2)

Once the quinoa is cooked and the liquid is mostly absorbed, add the plant-based ground, chopped fresh parsley, chopped walnuts, dried cranberries, and the juice of half a lemon to the skillet.

Cook for an additional 3 minutes, stirring to distribute the ingredients evenly and adding a bit more broth if the mixture looks dry.

The filling should be moist but with most of the liquid absorbed.

I like to add just a tad more lemon juice if I want a brighter flavor.

Step 4: Stuff the Roasted Squash

• roasted acorn squash halves (from Step 1)
• quinoa stuffing (from Step 3)

Remove the roasted squash halves from the oven.

Carefully fill each squash cavity with about 3/4 cup of the prepared quinoa stuffing, packing it in and mounding it over the top if needed.

Any leftover stuffing can be saved and enjoyed later in wraps or as a side dish.

Step 5: Bake the Stuffed Squash

Place the stuffed squash back into the oven, this time without covering with foil.

Bake for an additional 10-15 minutes, until the squash is completely tender when pierced with a fork and the filling is slightly browned on top.

I find that letting the squash roast this extra bit ensures the flavors really meld together beautifully.

Step 6: Garnish and Serve

Remove the stuffed squash from the oven.

Garnish with additional chopped fresh parsley before serving.

Vegetarian Stuffed Acorn Squash with Quinoa and Cranberries

Delicious Vegetarian Stuffed Acorn Squash with Quinoa and Cranberries recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

For the squash:

• 3 medium acorn squash
• 1 tbsp extra-virgin olive oil
• 2 tbsp water

For the stuffing:

• 1 tbsp extra-virgin olive oil
• 1/2 medium red onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry quinoa
• 1 1/2 to 2 1/2 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp ground black pepper
• 8 oz plant-based ground (such as Gardein, Beyond Meat, or Morning Star Farms)
• 1/2 cup chopped fresh parsley, plus extra for garnish
• 1/4 cup roughly chopped walnuts
• 1/4 cup dried cranberries
• juice of 1/2 lemon

Instructions

 

• Preheat oven to 375°F (190°C). Slice the acorn squash in half lengthwise and scoop out the seeds to create a cavity in each half. Arrange the squash halves in a large baking dish, cut side up. Pour 2 tablespoons of water into the bottom of the baking dish to help steam the squash. Cover the dish with foil and bake for 30 minutes. This softens the squash and makes it easier to stuff.
• While the squash is roasting, heat 1 tablespoon of extra-virgin olive oil in a large sauté pan over medium heat. Add the diced red onion and minced garlic, and sauté for about 4 minutes until the onion becomes translucent. Add the dry quinoa and continue to sauté for 2 minutes to toast it slightly. Pour in 1 1/2 cups of vegetable broth along with the dried oregano, dried basil, and ground black pepper. Stir to combine, cover, and let cook for 12 minutes. If the quinoa absorbs all the liquid before it's done, add more broth a tablespoon at a time.
• Once the quinoa is cooked and the liquid is mostly absorbed, add the plant-based ground, chopped fresh parsley, chopped walnuts, dried cranberries, and the juice of half a lemon to the skillet. Cook for an additional 3 minutes, stirring to distribute the ingredients evenly and adding a bit more broth if the mixture looks dry. The filling should be moist but with most of the liquid absorbed. I like to add just a tad more lemon juice if I want a brighter flavor.
• Remove the roasted squash halves from the oven. Carefully fill each squash cavity with about 3/4 cup of the prepared quinoa stuffing, packing it in and mounding it over the top if needed. Any leftover stuffing can be saved and enjoyed later in wraps or as a side dish.
• Place the stuffed squash back into the oven, this time without covering with foil. Bake for an additional 10-15 minutes, until the squash is completely tender when pierced with a fork and the filling is slightly browned on top. I find that letting the squash roast this extra bit ensures the flavors really meld together beautifully.
• Remove the stuffed squash from the oven. Garnish with additional chopped fresh parsley before serving.