Name: Mushroom Quinoa Stuffed Acorn Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tablespoons olive oil, divided; Salt and black pepper to taste; 1/2 cup uncooked quinoa; 1 cup low-sodium vegetable broth; 1 tablespoon butter or vegan butter; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 8 oz cremini mushrooms, finely chopped; 1 teaspoon chopped fresh thyme; 1/2 teaspoon ground sage; 1/4 teaspoon crushed red pepper flakes (optional); 1/4 cup grated parmesan or vegan parmesan; 2 tablespoons chopped fresh parsley; 2 tablespoons toasted walnuts or pecans (optional for crunch)

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Savory, comforting, and loaded with earthy flavors, this Mushroom Quinoa Stuffed Acorn Squash is a perfect plant-forward dish that brings together roasted acorn squash, hearty quinoa, and umami-packed mushrooms. It’s a go-to for cozy fall evenings, holiday meals, or when I just want something filling and healthy without feeling heavy.

Mushroom Quinoa Stuffed Acorn Squash

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium acorn squash, halved and seeds removed

2 tablespoons olive oil, divided

Salt and black pepper to taste

½ cup uncooked quinoa

1 cup low-sodium vegetable broth

1 tablespoon butter or vegan butter

1 small yellow onion, finely chopped

2 garlic cloves, minced

8 oz cremini mushrooms, finely chopped

1 teaspoon chopped fresh thyme

½ teaspoon ground sage

¼ teaspoon crushed red pepper flakes (optional)

¼ cup grated parmesan or vegan parmesan

2 tablespoons chopped fresh parsley

2 tablespoons toasted walnuts or pecans (optional for crunch)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

I brush the cut sides of the acorn squash with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on the baking sheet. Then I roast for 35–40 minutes until the flesh is fork-tender.

While the squash roasts, I rinse the quinoa and combine it with vegetable broth in a saucepan. I bring it to a boil, then cover, reduce the heat, and simmer for about 15 minutes until the broth is absorbed. I fluff it with a fork and set it aside.

In a skillet, I heat the remaining olive oil and butter over medium heat. I add the chopped onion and sauté for about 4–5 minutes until soft. Then I stir in the garlic, mushrooms, thyme, sage, and red pepper flakes and cook for another 6–8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has mostly evaporated.

I add the cooked quinoa to the skillet and mix it with the mushroom mixture. Then I stir in the parmesan, parsley, and nuts (if using). I taste and adjust seasoning with salt and pepper.

Once the squash is done, I turn them cut-side up and fill each half with the quinoa mixture. I return them to the oven and bake for another 10 minutes.

I like to serve them warm, garnished with extra parmesan and fresh herbs for a beautiful, tasty finish.

Servings and timing

This recipe serves 4 and takes about 1 hour and 5 minutes total to prepare, including 15 minutes of prep time and 50 minutes of cooking time. Each serving is around 280 kcal, making it a nourishing but light main dish.

Variations

I sometimes swap quinoa for wild rice for a heartier texture.

To make it completely vegan, I use vegan butter and dairy-free parmesan.

I like adding dried cranberries or chopped apples to the filling for a subtle sweetness—especially during the holidays.

If I want extra protein, I stir in some cooked lentils with the quinoa mixture.

For a smoky flavor, I use smoked paprika or a touch of liquid smoke with the mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm them in the oven at 350°F (175°C) for about 15 minutes or microwave for 2–3 minutes. The texture holds up well, and it’s just as delicious the next day.

FAQs

Can I make this recipe ahead of time?

Yes, I often roast the squash and prepare the filling in advance. I just store them separately and assemble them right before the final bake.

Is this dish freezer-friendly?

I don’t usually freeze this because the squash can become watery when thawed, but the quinoa-mushroom filling itself freezes well for up to 2 months.

What can I substitute for acorn squash?

I’ve used delicata squash or small butternut squash halves in a pinch. Just adjust the roasting time based on the size and thickness.

Can I make this nut-free?

Absolutely. I just skip the walnuts or pecans, and the recipe is still delicious and satisfying without them.

What protein can I add for a more filling meal?

I like adding chickpeas, white beans, or even a crumble of tempeh to the filling if I want a more protein-rich version.

Conclusion

This Mushroom Quinoa Stuffed Acorn Squash brings together everything I love in a cozy vegetarian meal: rich flavor, satisfying texture, and seasonal ingredients that shine. It’s perfect for weeknight dinners, holiday tables, or anytime I want a plant-based comfort dish that doesn’t sacrifice taste. It’s hearty, wholesome, and always a crowd-pleaser.

📖 Recipe:

Mushroom Quinoa Stuffed Acorn Squash

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Savory and wholesome, this Mushroom Quinoa Stuffed Acorn Squash is a hearty vegetarian dish featuring roasted squash filled with a flavorful quinoa and mushroom mixture. Perfect for fall evenings or holiday dinners.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Brush the cut sides of the acorn squash with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on the baking sheet. Roast for 35–40 minutes until fork-tender.
Meanwhile, rinse the quinoa and combine it with vegetable broth in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the broth is absorbed. Fluff with a fork and set aside.
In a skillet, heat the remaining olive oil and butter over medium heat. Add chopped onion and sauté for 4–5 minutes until soft.
Stir in garlic, mushrooms, thyme, sage, and red pepper flakes. Cook for 6–8 minutes until mushrooms are browned and moisture has mostly evaporated.
Add the cooked quinoa to the skillet and combine with the mushroom mixture. Stir in parmesan, parsley, and nuts if using. Season with salt and pepper to taste.
Turn roasted squash cut-side up and fill each half with the quinoa mixture. Return to the oven and bake for another 10 minutes.
Serve warm, garnished with extra parmesan and fresh herbs if desired.