Description

Stuffed Acorn Squash is hearty, healthy, and impressive enough for the holidays, yet simple enough for a cozy weeknight dinner. It’s a gourmet-looking fall recipe that’s comforting and nourishing.

Ingredients

Scale

2 medium acorn squashes
2 tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp black pepper
1 cup cooked quinoa or wild rice
1/2 cup onion, finely diced
2 cloves garlic, minced
2 tsp fresh sage, chopped
1 tsp fresh thyme leaves
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup Parmesan cheese, grated (plus extra for topping)
1/4 cup parsley, chopped

Instructions

Preheat oven to 400°F (200°C).
Slice squashes in half from stem to tip and scoop out seeds.
Brush the cut sides with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 25 minutes until tender but still firm.
In a skillet, heat remaining oil. Cook onion until soft, about 5 minutes.
Add garlic, sage, and thyme, and cook for one more minute.
Combine this mixture with cooked quinoa, cranberries, walnuts, Parmesan, parsley, and remaining salt in a bowl. Stir well.
Turn the roasted squash halves cut-side up. Fill each cavity with the stuffing, pressing lightly to pack.
Sprinkle with extra Parmesan.
Bake for 15–20 minutes until filling is hot and cheese is golden brown.

Notes

To soften squash for slicing, microwave whole for 2–3 minutes. Store leftovers in the fridge for up to 4 days and reheat at 350°F. Easily made vegan by skipping Parmesan or using nutritional yeast.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 320
Sugar: 8g
Sodium: 480mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 10g
Cholesterol: 10mg

Keywords: acorn squash, fall recipe, vegetarian, quinoa, stuffed squash