This Vegetarian Stuffed Acorn Squash recipe is a celebration of autumn flavors and hearty textures.
The combination of tender roasted squash and a cheesy quinoa filling creates a satisfying, nutrient-dense meal that is both comforting and visually stunning.
Rich in plant-based protein from quinoa and pepitas, this dish also offers fiber for digestive health and good fats from olive oil and seeds.
The addition of cranberries provides natural sweetness and antioxidants, while fresh herbs brighten every bite.
It’s naturally gluten-free and can be easily adapted to be dairy-free or vegan.
Perfect for weeknight dinners, meal prep, or holiday gatherings, this recipe balances convenience and flavor,
making it an ideal choice for anyone looking to enjoy wholesome, flavorful vegetarian meals that are quick to assemble and impressively delicious.
Must-Have Tools for Perfect Results
Chef’s Knife
.Essential for slicing acorn squash safely and efficiently. A sharp, sturdy knife ensures clean cuts and precision, making prep easier while preventing accidents.
Rimmed Baking Sheet
Provides a stable surface for roasting the squash and catching any juices. Its high edges help prevent spills, making cleanup simple and versatile for other baking tasks.
Medium Saucepan
Perfect for cooking fluffy quinoa evenly. A reliable saucepan distributes heat well and doubles as a tool for preparing grains, sauces, and soups.
Medium Skillet
Ideal for toasting pepitas and lightly sautéing ingredients. Its nonstick surface ensures even browning, enhancing flavor and making it a multipurpose tool in everyday cooking.
Mixing Bowl
Used to combine the quinoa filling thoroughly with herbs, cheese, and seasonings. A large, sturdy bowl allows for easy mixing without spills and is useful for salads, batters, or meal prep.
Easy Vegetarian Stuffed Acorn Squash
Equipment
- 1 Chef’s Knife
- 1 Rimmed Baking Sheet
- 1 Medium saucepan
- 1 Medium Skillet
- 1 Large mixing bowl
Ingredients
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil divided
- ½ teaspoon fine sea salt divided
- ½ cup quinoa rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas hulled pumpkin seeds
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley plus 1 tablespoon for garnish
- 1 clove garlic pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup. Using a sharp chef’s knife, carefully slice each acorn squash from stem to tip. Scoop out the seeds and fibrous strands with a large spoon, creating clean, hollow halves ready to hold the filling. Lightly drizzle 1 tablespoon of olive oil over each squash half, rub it into the cut sides, and sprinkle with ¼ teaspoon of salt for flavor enhancement. Turn the squash over so the cut sides face down on the pan and roast until the flesh is tender and easily pierced with a fork, approximately 30–45 minutes.
- Cook Quinoa Base: While the squash roasts, rinse ½ cup of quinoa under cold water to remove bitterness. Combine the quinoa with 1 cup of water in a medium saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to maintain a low simmer, cooking uncovered until all the water is absorbed, about 12–18 minutes. Remove from heat, stir in ¼ cup dried cranberries, cover the pot, and let the quinoa steam for 5 minutes. Fluff with a fork to separate grains and create a light, airy texture for the stuffing.
- Toast Pepitas and Prepare Filling: Heat a medium skillet over medium heat and add ¼ cup raw pepitas. Toast them, stirring frequently, until they turn golden and release a subtle nutty aroma, approximately 4–5 minutes, being careful not to burn them. Transfer the toasted pepitas to a mixing bowl. Add chopped green onion, ¼ cup parsley, pressed garlic, lemon juice, the remaining 1 tablespoon olive oil, and ¼ teaspoon salt. Stir the mixture thoroughly to combine all flavors evenly, creating a vibrant and aromatic stuffing base.
- Combine Cheese and Quinoa: Allow the quinoa mixture to cool slightly if it is still very hot to prevent the cheese from melting too quickly. Gently fold in ¾ cup grated Parmesan and ½ cup crumbled goat cheese or feta, ensuring the mixture is evenly incorporated. Taste and adjust seasoning with extra salt or lemon juice as desired. The result should be a creamy, flavorful, slightly tangy, and textured filling that perfectly complements the natural sweetness of the roasted squash.
- Stuff Squash and Bake: Turn the roasted squash halves so the cut sides face up and evenly spoon the quinoa-cheese mixture into each cavity. Return the stuffed squash to the oven and bake for an additional 15–18 minutes until the cheese topping is golden, bubbly, and slightly crisp. Remove from the oven and let cool for a few minutes before serving. Garnish with the remaining 1 tablespoon of fresh parsley and serve warm for a festive, protein-packed, and fiber-rich vegetarian meal.
Notes
- For extra protein, stir in 1 can of drained chickpeas or 1½ cups of cooked chickpeas into the quinoa filling.
- To make this recipe dairy-free or vegan, omit both the Parmesan and goat cheese, and consider adding chickpeas or a vegan cheese alternative.
- Leftover quinoa mixture can be served as a nutritious salad on its own or added to other roasted vegetables.
- Toast the pepitas carefully; they can burn quickly and will become bitter if overcooked.
- Allow roasted squash to cool slightly before stuffing to prevent the cheese from melting too fast.
Chef’s Secrets for Maximum Flavor
The key to flavor depth in this recipe lies in roasting the squash until it’s just tender, which brings out its natural sweetness and nutty undertones.
Toasting the pepitas separately intensifies their flavor and adds a satisfying crunch.
Using fresh herbs and a squeeze of lemon juice brightens the filling, balancing richness from the cheeses.
Gently folding the cheese into slightly cooled quinoa ensures a creamy, cohesive texture rather than melting into a puddle.
For a subtle twist, try adding a pinch of smoked paprika or cinnamon to enhance the warmth and seasonal feel of the dish.
Serving Suggestions for Festive Meals
This stuffed acorn squash pairs beautifully with a crisp green salad or a side of roasted root vegetables, creating a colorful and nutrient-packed plate.
Drizzle with a little balsamic glaze or a touch of olive oil before serving to enhance visual appeal and flavor.
For a heartier meal, add a side of warm whole-grain bread or a simple lentil soup.
It’s also ideal as a centerpiece for holiday meals, offering an impressive vegetarian option that satisfies both flavor and presentation.
Storage Tips for Best Freshness
Leftover stuffed squash should be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven at 350°F (175°C) to maintain texture and avoid sogginess, or microwave in short intervals, covering with a damp paper towel.
The quinoa filling can be stored separately for up to 5 days and used in salads, grain bowls, or wraps.
Freezing is possible for up to 2 months; thaw in the refrigerator and reheat in the oven to preserve flavor and texture.
Frequently Asked Questions About Recipe
1. Can I use other squash varieties?
Yes! Kabocha, delicata, or buttercup squash can be used. Adjust roasting time based on size and thickness, as smaller or thinner squash will cook faster.
2. How can I make this dish vegan?
Simply omit both the Parmesan and goat cheese. Add chickpeas or vegan cheese alternatives to maintain protein and creaminess. Lemon juice and herbs will keep the flavors bright.
3. Can I prepare this recipe ahead of time?
Absolutely. Roast the squash and prepare the quinoa filling in advance. Assemble and bake right before serving to save time without compromising flavor.
4. What is the best way to toast pepitas?
Use a dry skillet over medium heat, stirring frequently until they’re golden and fragrant. Avoid high heat to prevent burning and bitterness.
5. Can I add more vegetables to the filling?
Yes, finely diced bell peppers, mushrooms, or spinach can be added. Sauté additional veggies briefly to remove excess moisture before mixing with the quinoa to prevent soggy squash.
This recipe has been adapted and simplified from the original version by cookieandkate. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
