Beautifully Stuffed Acorn Squash, a Perfect Vegetarian Holiday Dish

What kind of recipe is it?

Stuffed acorn squash is a delightful and nutritious dish that embodies the essence of autumn cuisine.

This recipe features tender acorn squash halves filled with a savory mixture of grains, vegetables, nuts, and spices, offering a perfect balance of flavors and textures.

It’s not only visually appealing but also packed with vitamins and minerals, making it an excellent choice for health-conscious individuals.

Ideal for vegetarians and those seeking a hearty, comforting meal, this dish is perfect for family gatherings or special occasions.

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Ingredients

Ingredient	Quantity
Acorn squash	2 medium-sized
Olive oil	2 tablespoons
Cooked quinoa	1 cup
Chopped onions	1 medium
Minced garlic	2 cloves
Diced bell pepper	1 medium (any color)
Chopped mushrooms	1 cup
Chopped spinach	2 cups
Sliced almonds	1/4 cup
Dried cranberries	1/4 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Grated Parmesan cheese	1/2 cup (optional for topping)
Fresh parsley	1 tablespoon (for garnish)

This thorough list includes everything you’ll need to create a delicious stuffed acorn squash dish that is sure to impress!

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Cooking Steps

Preheat your oven to 205 °C (400 °F) and position the oven rack in the middle. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Slice the acorn squash in half vertically and scoop out the seeds using a spoon. Brush the flesh with 1 tablespoon of olive oil, then sprinkle with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven for 25 to 30 minutes, until the flesh is tender and easily pierced with a fork. The skin should be slightly caramelized and soft to the touch.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing for 3 to 5 minutes until the onions are translucent and fragrant.
Add the diced bell pepper and chopped mushrooms to the skillet, stirring occasionally for about 5 to 7 minutes until they’re softened and the mushrooms have released their moisture.
Incorporate the chopped spinach into the skillet, cooking for another 2 to 3 minutes until wilted. Stir in the cooked quinoa, diced dried cranberries, ground cinnamon, and ground nutmeg, mixing well to combine all ingredients.
Remove the skillet from heat and fold in the sliced almonds, mixing until evenly distributed. Taste the mixture and adjust seasoning with additional salt and pepper if needed.
Once the squash halves are done roasting, carefully flip them cut-side up on the baking sheet. Spoon the quinoa filling generously into each squash half, pressing down lightly to pack the filling.
If using Parmesan cheese, sprinkle it evenly over the stuffed squash. Return the baking sheet to the oven and bake for an additional 10 to 15 minutes, until the cheese is melted and golden, and the filling is heated through.
Remove the stuffed acorn squash from the oven and let it cool for 5 to 10 minutes before serving. Garnish with fresh parsley for a pop of color and flavor.
Serve warm, enjoying the aroma of roasted squash mingling with the savory filling. Each bite should reveal a tender squash with a flavorful and textured stuffing.
If desired, refrigerate any leftovers in an airtight container for up to 3 days, reheating in the oven at 180 °C (350 °F) for about 15 to 20 minutes or until warmed throughout.

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Variations

Mediterranean Delight: Swap the spinach for chopped kale and add crumbled feta cheese (100 g / 3.5 oz) along with sun-dried tomatoes for a tangy, Mediterranean flavor profile.
Tex-Mex Twist: Substitute quinoa with cooked black beans (240 g / 1.5 cups) and add diced jalapeños, corn, and cumin for a spicy, southwestern stuffing.
Vegan Savory: Replace the Parmesan cheese with nutritional yeast (30 g / 1/3 cup) and use vegetable broth in place of olive oil for a completely plant-based dish that packs a cheesy flavor.
Fall Harvest: Incorporate diced apples (1 medium apple) and chopped walnuts (60 g / 1/2 cup) into the filling to celebrate the seasonal flavors of autumn, adding a hint of sweetness and crunch.

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Tips on plating and presentation

How do you make your stuffed acorn squash visually appealing?

I love using vibrant garnishes like fresh herbs or pomegranate seeds for a pop of color.

Placing the squash on a textured plate elevates the dish, too.

Don’t forget to drizzle a balsamic glaze around it—it adds sophistication.

Finally, serve with a side of bright greens to complement the dish’s warm hues.

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What other dishes can I pair it with?

While stuffed acorn squash is a comforting dish on its own, I love pairing it with a revitalizing arugula salad tossed in lemon vinaigrette.

For a heartier option, I’ll serve it alongside quinoa pilaf or a warm grain bowl filled with seasonal veggies.

Roasted Brussels sprouts or garlic mashed potatoes also complement the flavors perfectly, creating a delightful and satisfying holiday spread.

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What drinks can I pair it with?

After savoring a comforting plate of stuffed acorn squash, it’s time to elevate the meal with the perfect drink pairing.

I love to enjoy it with a crisp apple cider or a glass of dry white wine, like Sauvignon Blanc.

For non-alcoholic options, a ginger-spiced herbal tea adds warmth and complements the dish beautifully.

Cheers to a cozy holiday meal!

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Frequently Asked Questions

How Long Does It Take to Prepare This Dish?

It usually takes me about 30 minutes to prep the ingredients and another 30 to bake everything. So, in total, I spend roughly an hour preparing this dish from start to finish.

Can I Make This Recipe Ahead of Time?

Yes, I can make this recipe ahead of time! I typically prepare the filling and stuff the squash, then refrigerate it. Just bake it when I’m ready to serve. It saves me so much time!

What Nutritional Benefits Does Acorn Squash Provide?

Acorn squash packs a nutritional punch! It’s rich in fiber, vitamins A and C, and antioxidants. I love how it supports immune health and aids digestion, making it a deliciously healthy addition to any meal.

Are There Gluten-Free Alternatives for the Stuffing?

I love using quinoa or rice as gluten-free stuffing alternatives. You can also add beans or vegetables for extra flavor and nutrition. It’s all about creativity and personal taste in the kitchen!

How Do I Store Leftovers, if Any?

I store leftovers in an airtight container in the fridge. They usually last about three to four days. If I want to keep them longer, I freeze them for later use. Enjoy them again!