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.

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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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.

Notes

Use vegan butter and dairy-free parmesan for a vegan version.

Swap quinoa with wild rice for a different texture.

Add dried cranberries or chopped apples for a touch of sweetness.

Stir in lentils or chickpeas for extra protein.

Store leftovers in the fridge for up to 4 days and reheat in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 280
Sugar: 4g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 8g
Cholesterol: 8mg