This recipe takes the natural sweetness of acorn squash and fills it with a savory and nutty quinoa, mushroom, and onion stuffing. The tender acorn squash serves as a perfect vessel for the hearty stuffing, making each bite satisfyingly delicious. Best of all, you can prepare this scrumptious dish in just 30 minutes, making it a fantastic option for a quick and delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25-26 minutes
- Total Time: 35-36 minutes
- Yield: 4 servings 1x
Ingredients
- 2 small acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts (optional, for added crunch)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the halved acorn squash on the prepared baking sheet, cut-side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 20 minutes or until the squash becomes tender.
- While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the chopped mushrooms, dried thyme, and dried sage. Cook for about 5-6 minutes or until the mushrooms are tender and slightly browned. Season with salt and black pepper to taste.
- Combine the cooked quinoa with the sautéed mushroom and onion mixture. Add the chopped parsley and walnuts (if using), and mix well.
- Once the acorn squash halves are tender, remove them from the oven. Fill each halve with the quinoa and mushroom stuffing, pressing it gently to pack it in.
- Return the stuffed acorn squash to the oven and bake for an additional 5-7 minutes to let the flavors meld together.
- Serve the Stuffed Acorn Squash with a sprinkle of fresh parsley on top for a pop of color and freshness.
Notes
For added sweetness, you can drizzle a little maple syrup or honey over the stuffed acorn squash before serving. Feel free to customize the stuffing by adding diced bell peppers, spinach, or dried cranberries for a burst of flavor and color. This dish pairs wonderfully with a side of green salad dressed with a light vinaigrette or a refreshing cucumber and tomato salad. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
