Vegetarian Stuffed Acorn Squash Recipe

Vegetarian Stuffed Acorn Squash Recipe

How To Make Vegetarian Stuffed Acorn Squash

Whip up a delectable and filling meal with this savory stuffed acorn squash! It’s vegan-friendly and makes the perfect dinner meal.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 2medium acorn squash
  • 2tbspextra-virgin olive oildivided
  • ½tspfine sea saltdivided
  • ½cupquinoarinsed
  • 1cupwater
  • ¼cupdried cranberries
  • ¼cupraw pepitas(hulled pumpkin seeds)
  • ¼cupgreen onionchopped
  • ¼cupflat-leaf parsleychopped fresh
  • 1tbspflat-leaf parsleyfor garnish
  • 1garlic clovepressed or minced
  • 1tbsplemon juice
  • ¾cupparmesan cheesegrated
  • ½cupgoat cheese or feta


  1. Preheat the oven to 400 degrees F.

  2. Line a large, rimmed baking sheet with parchment paper.

  3. Use a sharp chef’s knife to slice through the acorn squash from the tip to the stem.

  4. With a large spoon, scoop out the seeds and stringy bits, then discard.

  5. Place the squash halves cut side up on the parchment-lined pan.

  6. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt.

  7. Rub the oil into the cut sides of the squash, then turn them over to face the cut sides against the pan.

  8. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.

  9. In a medium saucepan, combine the rinsed quinoa and water.

  10. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer.

  11. Simmer, uncovered, until all of the water is absorbed, for 12 to 18 minutes.

  12. Remove the pot from the heat and stir in the cranberries.

  13. Cover, and let the mixture steam for 5 minutes.

  14. Uncover and fluff the quinoa with a fork.

  15. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges, for 4 to 5 minutes. Set aside.

  16. Pour the fluffed quinoa mixture into a medium mixing bowl.

  17. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil.

  18. Stir until everything is evenly distributed. Taste and add additional salt, if necessary.

  19. Let cool for a few minutes before adding the parmesan cheese and goat cheese. Gently stir the mixture to combine.

  20. Turn the cooked squash halves with the cut sides facing up.

  21. Divide the mixture evenly between the squash halves with a large spoon.

  22. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

  23. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, serve warm, and enjoy!


  • Calories: 2936.15kcal
  • Fat: 153.86g
  • Saturated Fat: 63.14g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 46.52g
  • Polyunsaturated Fat: 32.53g
  • Carbohydrates: 265.21g
  • Fiber: 34.35g
  • Sugar: 84.45g
  • Protein: 151.22g
  • Cholesterol: 183.92mg
  • Sodium: 2965.04mg
  • Calcium: 2396.72mg
  • Potassium: 3487.48mg
  • Iron: 29.39mg
  • Vitamin A: 1173.31µg
  • Vitamin C: 127.64mg
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