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There’s something incredibly comforting about a dish that feels like a warm hug in a bowl, and this Quinoa Stuffed Acorn Squash is exactly that. When autumn rolls around and the air gets crisp, I find myself craving those earthy, sweet, and savory flavors that just make you feel grounded. This recipe takes a humble acorn squash—which honestly, is a bit of an underrated superstar—and turns it into a stunning, edible vessel for a fragrant, protein-packed quinoa filling. The contrast between the tender, caramelized squash and the fluffy, herby quinoa with its little pops of cranberry and crunch from pecans is honestly a textural dream. It’s the kind of meal that looks impressive enough for a holiday table but is simple and wholesome enough for a cozy weeknight. You’ll notice how your kitchen fills with the most incredible aroma while it bakes… it’s pure magic.

Why You’ll Love This Quinoa Stuffed Acorn Squash

It’s a complete, satisfying meal. You get your protein, your complex carbs, and your veggies all in one beautiful, edible package. It’s hearty without feeling heavy, and it will keep you full and happy for hours.
The texture and flavor balance is just perfect. The soft, sweet squash plays so nicely against the fluffy quinoa, the chewy cranberries, the crunchy pecans, and the savory herbs. Every single bite is a little adventure.
It’s incredibly versatile. Honestly, think of the filling as a blank canvas. Don’t have pecans? Use walnuts. Not a fan of cranberries? Try chopped apricots. You can make this recipe your own with whatever you have on hand.
It’s as beautiful as it is delicious. This is one of those dishes you can proudly bring straight from the oven to the table. The vibrant orange squash halves, piled high with the colorful filling, are a real showstopper.

Ingredients & Tools

2 medium acorn squash
2 tablespoons olive oil, divided
1 teaspoon maple syrup
1 cup uncooked quinoa, rinsed well
2 cups vegetable broth
1 small yellow onion, finely diced
2 cloves garlic, minced
2 stalks celery, finely diced
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1 teaspoon fresh sage, finely chopped (or 1/2 tsp dried)
Salt and black pepper to taste
Optional for serving: fresh parsley or a sprinkle of feta cheese

Tools: A sharp chef’s knife, a sturdy baking sheet, a medium saucepan, a large skillet.

Don’t skip rinsing the quinoa—it removes its natural bitter coating. And using vegetable broth instead of water to cook it makes a world of difference, infusing the grain with a deep, savory base flavor from the inside out.

Nutrition (per serving)

Calories: 420 kcal
Protein: 11 g
Fat: 16 g
Carbohydrates: 65 g
Fiber: 9 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

Choosing your squash. Look for acorn squash that feel heavy for their size and have a deep, dark green rind with a patch of orange. They should be firm with no soft spots—that’s a sign of freshness and a good, dense flesh.
The quinoa rinse is non-negotiable. Quinoa is coated with saponin, a natural compound that tastes quite bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is the simplest way to ensure your final dish isn’t unpleasantly sharp.
Don’t be shy with the seasoning. Squash and quinoa can both be quite mild, so they really need a generous hand with the salt and pepper. Taste your filling before you stuff the squash and adjust—it should be delicious on its own.
Why broth over water? Cooking your quinoa in vegetable broth is a tiny step that delivers a huge payoff in flavor. It builds a savory foundation that permeates every single grain, making the final filling so much more complex and satisfying.

How to Make Quinoa Stuffed Acorn Squash

Step 1: First, let’s tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to end. This is the trickiest part—use a sharp, sturdy knife and a steady hand. Scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting later if you like!

Step 2: Now, let’s get them ready for roasting. Brush the cut sides of the squash with one tablespoon of the olive oil and drizzle lightly with the maple syrup. This will help them caramelize and become beautifully tender. Season the cavities generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face-down like this steams the flesh, making it incredibly soft and scoopable.

Step 3: While the squash roasts, start the quinoa filling. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it sit, still covered, for 5 more minutes. Then, fluff it with a fork—this is key for light, separate grains.

Step 4: Time for the aromatics. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery, and sauté for about 5-7 minutes, until they’ve softened and become fragrant. Add the minced garlic and cook for just one more minute, until you get that wonderful, toasty garlic aroma—be careful not to burn it!

Step 5: Bring the filling together. To the skillet with the onions and celery, add the cooked quinoa, dried cranberries, chopped pecans, thyme, and sage. Stir everything together until it’s beautifully combined. Cook for just another 2-3 minutes to let the flavors meld. Give it a taste and season with more salt and pepper as needed. The filling should be savory, a little sweet, and herby all at once.

Step 6: The squash should be tender by now—check it after 30-35 minutes by piercing the skin with a fork. It should give easily. Carefully remove the baking sheet from the oven (it’s hot!) and flip the squash halves over so the cavities are facing up. They’ll be a lovely, deep golden color.

Step 7: It’s stuffing time! Divide the quinoa filling evenly among the four squash halves, piling it high and pressing gently so it stays in place. You want a nice, generous mound. Return the stuffed squash to the oven for a final 10 minutes of baking, just to heat everything through completely and let the flavors finish marrying.

Step 8: Finally, take your beautiful creations out of the oven. Let them rest for a couple of minutes—they’re piping hot! This is the time to garnish with some fresh, chopped parsley or a sprinkle of tangy feta cheese if you’re using it. Then, serve immediately and watch everyone’s faces light up.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the squash and provide a refreshing, crisp contrast.
Sautéed garlicky greens like kale or Swiss chard — These add another layer of earthy, savory flavor and make the meal feel even more robust and nutrient-dense.
A creamy lentil soup — For the ultimate cozy night in, a bowl of smooth, savory soup alongside a half of stuffed squash is pure, unadulterated comfort.

Drinks

A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and high acidity beautifully balance the sweet and savory elements of the dish without overpowering them.
A warm mug of spiced apple cider — This is the non-alcoholic equivalent of a warm hug and echoes the autumnal spices and sweetness in the meal perfectly.
A light-bodied red wine like Pinot Noir — If you prefer red, choose one with low tannins and fruity notes that can complement the squash without clashing.

Something Sweet

Warm pear and ginger crumble — The soft, spiced pears and crunchy oat topping continue the cozy, textured theme and feel like a natural, delicious progression.
Dark chocolate and orange pots de crème — A rich, silky chocolate dessert provides a luxurious, decadent finish that contrasts wonderfully with the wholesome main course.
Simple maple-roasted peaches with vanilla ice cream — It’s an effortless dessert where the warm, caramelized fruit feels like a seamless extension of the meal’s flavors.

Top Mistakes to Avoid

Mistake: Not rinsing the quinoa. I’ve messed this up before too, and it makes the entire dish taste unpleasantly bitter. That saponin coating is no joke—a quick rinse is your best friend here.
Mistake: Underseasoning the filling. Both the squash and quinoa are like blank canvases; they need a good amount of salt and herbs to really sing. Taste your filling before you stuff and don’t be afraid to add more.
Mistake: Overcooking the quinoa. If you cook it too long, it can become mushy and pasty, which ruins the lovely fluffy texture you’re after. Follow the timing and let it steam off the heat.
Mistake: Skipping the initial roast face-down. Roasting the squash cut-side down is what creates that tender, almost creamy texture. If you roast it cut-side up, it can dry out and won’t be as easy to scoop.

Expert Tips

Tip: Toast your pecans. Before you chop them, spread the pecans on a small baking sheet and toast them in the oven for 5-7 minutes while the squash is roasting. This deepens their flavor immensely and adds an incredible nutty aroma to the whole dish.
Tip: Use a damp towel under your cutting board. When slicing the squash, place a damp kitchen towel or a non-slip mat under your cutting board. This prevents it from sliding around, making that initial cut much safer and easier.
Tip: Make it ahead for easy entertaining. You can roast the squash and make the filling a day in advance. Keep them separate in the fridge, then stuff and bake for the final 15-20 minutes before serving. It tastes just as good and saves you a ton of time.
Tip: Get creative with the filling. Think of this as a template. Try adding cooked lentils for extra protein, swap the cranberries for chopped apples, or use walnuts instead of pecans. It’s a very forgiving and adaptable recipe.

FAQs

Can I use a different type of squash?
Absolutely! Butternut squash is a great alternative, though you’d typically slice it into large rounds or halves. Delicata squash is another fantastic option because you don’t even have to peel it—the skin is edible. Just keep in mind that cooking times may vary slightly depending on the size and density of the squash you choose. The key is to roast it until it’s fork-tender.

How should I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F (175°C) for about 15-20 minutes, until warmed through. This helps maintain the texture better than a microwave, which can make the squash a bit watery and the quinoa mushy.

Is this recipe gluten-free and vegan?
Yes, as written, this recipe is naturally both gluten-free and vegan. Just double-check that your vegetable broth is certified gluten-free if that’s a concern for you, as some brands may contain traces. It’s a wonderfully inclusive dish for gatherings with diverse dietary needs.

My squash is still hard after the initial roasting time. What do I do?
Don’t worry! Squash can be stubborn, and their cooking time depends on their size and sugar content. If it’s not tender, just flip it back to cut-side down and return it to the oven for another 5-10 minutes. Check it frequently until a knife or fork pierces the flesh with no resistance.

Can I freeze the stuffed squash?
You can, but with a caveat. The texture of the squash may become a little watery and soft upon thawing and reheating. The filling freezes beautifully, though. I’d recommend freezing the cooked quinoa filling separately and then stuffing and baking fresh squash when you’re ready to eat for the best possible texture.

Quinoa Stuffed Acorn Squash

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 70 minutes

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Make this stunning Quinoa Stuffed Acorn Squash for a healthy, satisfying meal. Perfect for holidays or cozy weeknights. Get the easy recipe now!

Ingredients

For the squash:

2 acorn squash (medium)
2 tablespoons olive oil (divided)
1 teaspoon maple syrup
Salt and black pepper (to taste)

For the quinoa filling:

1 cup uncooked quinoa (rinsed well)
2 cups vegetable broth
1 yellow onion (small, finely diced)
2 cloves garlic (minced)
2 stalks celery (finely diced)
1/2 cup dried cranberries
1/2 cup pecans (roughly chopped)
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1 teaspoon fresh sage (finely chopped, or 1/2 tsp dried)
Salt and black pepper (to taste)

For optional serving:

fresh parsley
feta cheese (a sprinkle)

Instructions

01
First, let's tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to end. This is the trickiest part—use a sharp, sturdy knife and a steady hand. Scoop out the seeds and stringy pulp with a spoon. You can save the seeds for roasting later if you like!
02
Now, let's get them ready for roasting. Brush the cut sides of the squash with one tablespoon of the olive oil and drizzle lightly with the maple syrup. This will help them caramelize and become beautifully tender. Season the cavities generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roasting them face-down like this steams the flesh, making it incredibly soft and scoopable.
03
While the squash roasts, start the quinoa filling. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it sit, still covered, for 5 more minutes. Then, fluff it with a fork—this is key for light, separate grains.
04
Time for the aromatics. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery, and sauté for about 5-7 minutes, until they've softened and become fragrant. Add the minced garlic and cook for just one more minute, until you get that wonderful, toasty garlic aroma—be careful not to burn it!
05
Bring the filling together. To the skillet with the onions and celery, add the cooked quinoa, dried cranberries, chopped pecans, thyme, and sage. Stir everything together until it's beautifully combined. Cook for just another 2-3 minutes to let the flavors meld. Give it a taste and season with more salt and pepper as needed. The filling should be savory, a little sweet, and herby all at once.
06
The squash should be tender by now—check it after 30-35 minutes by piercing the skin with a fork. It should give easily. Carefully remove the baking sheet from the oven (it's hot!) and flip the squash halves over so the cavities are facing up. They'll be a lovely, deep golden color.
07
It's stuffing time! Divide the quinoa filling evenly among the four squash halves, piling it high and pressing gently so it stays in place. You want a nice, generous mound. Return the stuffed squash to the oven for a final 10 minutes of baking, just to heat everything through completely and let the flavors finish marrying.
08
Finally, take your beautiful creations out of the oven. Let them rest for a couple of minutes—they're piping hot! This is the time to garnish with some fresh, chopped parsley or a sprinkle of tangy feta cheese if you're using it. Then, serve immediately and watch everyone's faces light up.