Stuffed acorn squash with quinoa is one of those dishes that feels like pure winter comfort, yet it stays light, colorful, and nourishing. The natural sweetness of the squash turns rich and caramelized in the oven, creating the perfect edible bowl for whatever filling you choose. Quinoa adds a hearty base, soaking up spices and herbs while keeping the texture fluffy and satisfying. When everything comes together, it feels like a warm, wholesome meal designed for chilly evenings.
The beauty of this recipe lies in how versatile it can be. You can keep it simple with quinoa, sautéed vegetables, and fresh herbs, or make it more festive with dried cranberries, pecans, roasted chickpeas, or even a handful of crumbled cheese. Each ingredient brings its own personality. The quinoa adds earthiness, the cranberries brighten each bite, and the toasted nuts give just the right amount of crunch. Once baked again inside the squash, the flavors mingle and deepen, turning a few basic ingredients into something special.
Stuffed acorn squash works both as a cozy dinner for two or an impressive holiday side dish. It looks elegant on the table, and the colors alone feel celebratory. It is also a great option for meal prep, since the components reheat beautifully and keep their structure. Just scoop, warm, and enjoy without losing any of that roasted goodness.
Another advantage is how customizable the seasoning can be. A touch of cinnamon and cumin creates a warm, fragrant profile. Lemon zest and parsley make it brighter and fresher. A drizzle of maple syrup enhances the natural sweetness of the squash while balancing savory elements. There is plenty of room to experiment and adjust based on your pantry or your mood.
To serve, add a crisp green salad or roasted vegetables for a complete plate. For a more comforting touch, pair it with creamy mashed potatoes or warm grains. A spoonful of yogurt or a sprinkle of feta adds richness without overwhelming the dish.
Pairing: Serve with a medium bodied white wine like Chardonnay or a light red such as Pinot Noir. For food pairings, enjoy it alongside roasted chicken, grilled salmon, or a simple kale salad.
Ingredients
- 1 whole acorn squash halved and seeds removed
- 1/2 cup quinoa rinsed
- 1 cup vegetable broth
- 1 tablespoon olive oil divided
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 1 teaspoon garlic minced
- 1/4 cup dried cranberries
- 1/4 cup pecans chopped
- 1 teaspoon thyme dried
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly coat the cut sides of the squash with half of the olive oil. Place cut side down on a baking sheet and roast for about 25-30 minutes, or until tender.
- While the squash is roasting, cook the quinoa in vegetable broth according to package instructions.
- In a skillet, heat the remaining olive oil over medium heat. Sauté the onion, bell pepper, and garlic until soft.
- Combine the cooked quinoa, sautéed vegetables, cranberries, pecans, and thyme in a bowl. Season with salt and pepper.
- Once the squash is done roasting, flip them over and fill each half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes. Serve warm.
Nutrition
Too bland for my taste. I added some cheese, and it helped a lot!
The flavors mixed so well! BUT! Quinoa is usually too mushy for my taste. Next time, I will try brown rice instead.
Super easy and yummy! I swapped cranberries for raisins because that’s what I had. Still very good!
This recipe is fantastic! I never knew acorn squash could taste this good! Kudos for sharing!
I’m not a fan of squashes so I didn’t like this much, but my husband loved it. So 3 stars.
Isn’t acorn squash for pies? I don’t really get why you’d stuff it with all this stuff. Seems off.
This dish was a HIT at our dinner party! Everyone was raving about it. I’ll definitely make it again.
WOW!!😍 This was so good! I never cooked with acorn squash before! Will be doing this again for sure!
Really? I thought acorn squash was too sweet. Did you add anything else to it?
I’m so glad you loved it! Acorn squash is amazing, isn’t it? 😍
I don’t like quinoa, so I was skeptical but gave it a try. It turned out better than I expected. Might make it again!