Easy Vegetarian Stuffed Acorn Squash
Tender roasted acorn squash is stuffed with a cheesy, herb-infused quinoa, cranberries, and pepitas, creating a protein-rich, fiber-packed vegetarian meal that is both festive and perfect for everyday dinners.
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.