Go Back
To make stuffed acorn squash with quinoa, you need fresh, simple ingredients. Here’s what you will need: - 2 medium acorn squashes, halved and seeds removed - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 red bell pepper, diced - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon cinnamon - Salt and pepper to taste - 1/4 cup dried cranberries - 1/4 cup walnuts, chopped - 2 tablespoons olive oil - Fresh parsley for garnish Each ingredient plays a role in this tasty dish. The acorn squash gives a sweet base. Quinoa adds protein and texture. Black beans bring fiber and heartiness. Bell peppers, onion, and garlic offer flavor and color. Cumin and cinnamon give a warm spice, while cranberries add a hint of tartness. Walnuts provide crunch, and olive oil helps everything blend. Fresh parsley brightens the dish and makes it look nice. For the full recipe, check out the detailed instructions to create this healthy meal. - Preheat your oven to 400°F (200°C). - Cut the acorn squashes in half and scoop out the seeds. - Brush the insides with olive oil. - Sprinkle salt and pepper on each half. - Place them cut-side down on a baking sheet. - Roast for 25-30 minutes until tender. - In a medium pot, boil 2 cups of vegetable broth. - Add 1 cup of rinsed quinoa to the boiling broth. - Cover the pot and lower the heat to a simmer. - Cook for about 15 minutes until the broth is absorbed. - Remove from heat and let it sit covered for 5 minutes. - Fluff the quinoa with a fork. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add the diced onion, bell pepper, and minced garlic. - Sauté for about 5-7 minutes until they soften. - Stir in 1 cup of black beans and the cooked quinoa. - Add 1 teaspoon of cumin and 1 teaspoon of cinnamon. - Mix in 1/4 cup of dried cranberries and 1/4 cup of walnuts. - Season with salt and pepper to taste. - Cook for an additional 3-4 minutes to meld the flavors. - Once the squash is done roasting, flip them cut-side up. - Carefully spoon the quinoa mixture into each squash half. - Pack the stuffing lightly into the cavities. - Return the stuffed squashes to the oven. - Bake for another 10-15 minutes until heated through. This stuffed acorn squash recipe is healthy and simple. You can find the full recipe above. Enjoy this meal that’s both tasty and good for you! How to test doneness of acorn squash To check if your acorn squash is done, use a fork. Gently poke the flesh. If it goes in easily, your squash is ready. If not, give it more time in the oven. Adjusting time based on size Roasting time can change based on the size of the squash. Smaller squashes cook faster, usually in 25 minutes. Larger ones may need up to 40 minutes. Always keep an eye on them! Herbs and spices to consider To boost the taste of your stuffing, try adding herbs like thyme or rosemary. You can also use spices like paprika or nutmeg for a warm flavor. Adding cheese or other toppings For a creamy touch, sprinkle some feta or goat cheese on top before baking. You can also add breadcrumbs for a crunchy layer. It adds texture and richness to the dish. Pairing with side dishes Stuffed acorn squash pairs well with a simple green salad or roasted vegetables. The fresh crunch balances the warm, hearty squash. Garnishing ideas for presentation To make your dish pop, add a sprinkle of fresh parsley on top. You can also use pomegranate seeds for a burst of color and sweetness. It makes your meal look and taste amazing! {{image_2}} You can easily make this dish more exciting by switching up the beans or grains. For example, you can use chickpeas instead of black beans. Chickpeas add a nice nutty flavor and extra protein. You can also try farro or barley instead of quinoa. Both grains have a great chewy texture. Another way to get creative is by adding different vegetables. You can mix in spinach, kale, or zucchini. These veggies not only add color but also boost nutrition. Just chop them up and toss them in with the other ingredients. They will cook down nicely in the oven. To make this recipe vegan, ensure all your ingredients are plant-based. This means checking for things like broth and any toppings. You can use vegetable broth, which is already vegan. For toppings, skip the cheese and opt for a sprinkle of nutritional yeast. It adds a cheesy taste and is packed with vitamins. Consider using avocado or coconut yogurt as a creamy topping. These options keep your dish rich without any dairy. You can also add seeds like pumpkin or sunflower for a nutty crunch. If you need a gluten-free version, you can easily adjust the grains. Quinoa is naturally gluten-free, so you’re already good to go. If you want even more options, try using millet or rice. Both are great substitutes that work well in this dish. Make sure you check all other ingredients, like broth and canned goods, for gluten. Some brands may add gluten as a thickener. Always read the labels to ensure everything is safe for your diet. To keep your stuffed acorn squash fresh, store it in the fridge. First, let it cool to room temperature. Then, place the squash in an airtight container to lock in moisture. If you have leftover stuffing, store it separately to keep everything fresh. This method helps keep the flavors intact. - Use glass or plastic containers with tight lids. - Avoid storing in metal containers, as they can react with food. When it's time to enjoy your leftovers, you have a couple of options. You can reheat in the oven or microwave. The oven gives the best results for texture. - Oven: Preheat to 350°F (175°C). Place the squash on a baking sheet and cover with foil. Heat for about 15-20 minutes, until warm. - Microwave: Place the squash on a microwave-safe plate. Heat for 2-3 minutes, checking halfway through to ensure it warms evenly. To keep the flavor and texture, always cover your squash when reheating. This prevents it from drying out. Enjoy your meal again with the same great taste! Yes, you can prepare stuffed acorn squash ahead of time. You can cook the quinoa and make the filling a day in advance. Store the filling in the fridge. When you are ready, stuff the squash and bake. This saves time and makes dinner easy. You can serve many tasty sides with stuffed acorn squash. Here are some ideas: - A fresh green salad - Roasted Brussels sprouts - Quinoa salad - Steamed green beans These sides add color and flavor to your meal. To check if acorn squash is done, poke it with a fork. The flesh should feel soft and tender. You can also check it by cutting a piece. If it is easy to scoop out, it’s ready. Yes, you can freeze stuffed acorn squash. Make sure to let it cool first. Wrap each half in plastic wrap or foil. Then, place them in a freezer bag. When you want to eat it, thaw in the fridge overnight. Reheat in the oven for best results. You can get creative with your fillings. Here are some tasty options: - Brown rice or farro instead of quinoa - Lentils or chickpeas for protein - Spinach or kale for greens - Cheese for creaminess Feel free to mix and match flavors! Stuffed acorn squash is a tasty, healthy dish made with simple ingredients. We’ve covered how to prepare and cook it step-by-step. You can customize it for various diets and store leftovers easily. Enjoy experimenting with flavors and toppings. This dish can impress friends and family, making any meal special. Try it out, and your taste buds will thank you!

Stuffed Acorn Squash with Quinoa

Delight in the flavors of autumn with our Autumn Harvest Stuffed Acorn Squash recipe! This hearty dish combines quinoa, black beans, and seasonal spices for a nutritious and delicious meal. Perfect for cozy dinners, this recipe is easy to follow and will impress your guests. Ready in just an hour, it’s ideal for fall gatherings. Click through to discover the full recipe and bring this tasty dish to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon cinnamon

Salt and pepper to taste

1/4 cup dried cranberries

1/4 cup walnuts, chopped

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them 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 a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until the quinoa has absorbed the broth. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

        In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until softened, about 5-7 minutes.

          Stir in the black beans, cooked quinoa, cumin, cinnamon, dried cranberries, walnuts, and season with salt and pepper to taste. Cook for an additional 3-4 minutes, stirring to combine all the flavors.

            Once the acorn squash is done roasting, carefully flip them cut-side up. Spoon the quinoa mixture into the cavities of each squash half, packing it lightly.

              Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until everything is heated through.

                Remove from the oven, garnish with fresh parsley, and serve warm.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4