Vegetarian Stuffed Acorn Squash Recipe
Vegetarian Stuffed Acorn Squash is an easy, healthy dinner. This time of the year, we are all looking for hearty meals that are also good for us. This healthy stuffed squash recipe uses quinoa and vegetables for the filling, which means it is also gluten-free.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my Three Sisters squash fritters and my vegetarian stuffed Delicata squash recipes. For ease of browsing, you can find all of my squash recipes in one place.
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Vegetarian stuffed acorn squash
Stuffed acorn squash is one of my favorite cool weather dinners. It’s delicious and filling without leaving me feeling like I’m the one who is stuffed instead of the squash. This is comfort food that doesn’t weigh you down. It’s hearty without being heavy.
This is a very flexible recipe – you can substitute almost anything. For extra protein and fiber, add a cup of canned beans. If you are serving meat-eaters, you can add ground turkey, or you can make a variation of my stuffed acorn squash with sausage. If you are vegan, omit the butter and cheese, or use vegan substitutions.
What you need to know
The first step in this process is to roast the squash. You’ll need a Chef’s knife to get through the squash, a small knife will not do the trick here. I cut the very top of the squash off first and then stand it up and slice down through it.
Personally, I find this the easiest method for getting through the squash cleanly and quickly. One of the best tips I can give about cutting round or oval fruits and vegetables is this – give yourself a flat surface so it can’t roll around on you. It is much safer.
This vegetarian stuffed acorn squash recipe is incredibly flexible. We all have a smattering of leftovers in the fridge. Instead of letting them go to waste, incorporate that leftover rice or some uneaten roasted vegetables into the filling.
Whenever we have leftover veggies, grains or even chicken – I try to turn it into something so I don’t waste food. I’m watching my pennies, and I’d prefer not to watch them go into the garbage.
Ingredients
- Acorn squash – A small squash, perfect for stuffing. Smaller squash are great for a side, while larger acorn squash are perfect for an entrée.
- Cooked quinoa – The acorn squash filling needs to be cooked before stuffing, so we’re using cooked, not uncooked quinoa.
- Substitutions: Cooked rice, farro, or wheat berries would work as well.
- Onion and garlic – We can agree that almost everything is better with onions and garlic. They give the squash filling so much flavor.
- Fresh spinach – I prefer baby spinach for its sweetness and tender leaves.
- Substitutions: Some other hearty greens to consider would be kale or arugula.
- Vegetable stock – You’ll need just a bit of broth or stock to moisten the filling, to keep everything from drying out in the oven.
- Dried cranberries – They give a sweet and tart pop of flavor to the squash filling.
- Pecans – They give a nice nutty crunch to the filling.
- Olive oil and butter – We’ll rub the insides of the squash with oil, and sauté the onions and garlic in butter.
- Fresh herbs – I like a sprinkling of flat-leaf parsley to freshen up the flavors.
- Parmesan cheese – A bit of shredded or grated Parmesan on top is delicious. Mozzarella would also be a good option.
How to make
Here’s a quick summary of how to make vegetarian stuffed acorn squash. Please see the recipe card at the bottom of this post for the full recipe.
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- Prep – The first step in making acorn squash is to cut it open and clean out the seeds. Don’t throw them away, they can be roasted later. Once you’ve cut the squash in half, use a large spoon to scoop out the seeds and membrane. Preheat the oven to 375°F.
- Season – Rub the inside with a little olive oil, then season with salt and pepper. Roast, cut side down, for about 25 minutes. You’ll notice that I’ve sliced a very thin piece from the outside of the squash – this provides a flat surface so the squash halves don’t roll around.
- Make – While the squash is roasting, make the filling, then set it aside to cool slightly.
- Stuff – Divide filling evenly into each half of the acorn squash. Then top with cheese and bake.
Vegetarian stuffed acorn squash FAQ’s
If quinoa isn’t your favorite, but you would like to make this stuffed squash, you can swap out rice. You could also use wheat berries or farro in place of the quinoa.
You can cook the squash halves and the filling ahead of time. You can also stuff the squash and heat it up just before you plan to serve it.
Storage / Freezing Information
To store: Place leftover roasted, filled squash in an airtight container, and store in the fridge for up to 5 days.
To freeze: I do not recommend freezing this squash recipe.
Variations and substitutions
- Spice – Add in a teaspoon of your favorite spice to add some extra flavor. You can add anything from paprika to red pepper flakes. For extra herbs to add, try marjoram, thyme, rosemary, dill, or tarragon.
- Dairy-free / vegan – Omit butter and replace with olive oil, coconut oil, or vegan butter.
Helpful tools and equipment
- Heavy duty sheet pans that hold up to high temps without warping.
- Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
- 8 inch Chef’s knife – This knife is a STEAL at this price. These are the kitchen knives that we have for community use in professional kitchens.
- White serving platter
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Vegetarian Stuffed Acorn Squash
Ingredients
- 2 acorn squash halved and cleaned
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoons olive oil
For the filling:
- 1 ½ cups cooked quinoa follow package directions
- 1 cup sautéed spinach *see note
- ½ cup dried cranberries
- ¼ cup pecans chopped
- ⅓ cup vegetable broth optional
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons butter or olive oil (vegan)
- ¼ cup parmesan cheese omit if vegan
- salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Line a sheet pan with parchment paper.Sprinkle cut acorn squash with salt and pepper. Drizzle with olive oil and roast cut side down for 40 minutes at 375°F
Make the filling
- While the squash is roasting, heat a medium skillet over medium heat. Add 2 tbsp butter (or oil). Add the diced onion and garlic, cook until translucent (about 8 minutes).
- Combine cooked quinoa, cooked spinach, dried cranberries, chopped pecans, vegetable broth, cooked onions and 1 tsp salt to a large bowl. Toss to thoroughly combine. Set aside.
- When squash is easily pierced with a knife, remove from oven and let cool slightly.Carefully turn over and stuff each with an equal amount of quinoa filling.
Roast the STUFFED squash
- Sprinkle parmesan cheese on top, if using. Return to the oven for an additional 15-20 minutes. Let cool slightly before serving.
Notes
Nutrition
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Originally published 11/11/18, most recent update 1/27/26.