The Best Stuffed Acorn Squash (Vegan, with Quinoa)
User Reviews
5
The Best Stuffed Acorn Squash (Vegan, with Quinoa)
Description
The recipe begins by roasting acorn squash halves until tender after scoring and seasoning with olive oil, salt, and pepper. Meanwhile, quinoa is simmered until fluffy and rested to perfect texture. Mushrooms are browned in olive oil with garlic, then combined with walnuts, cranberries, peas, lime juice, and spring onions to create a flavorful stuffing.
Filling the warm squash halves with the quinoa mixture creates a dish that balances savory earthiness from mushrooms and nuts with the natural sweetness of cranberries and the bright acidity from lime juice. The combination offers varied texture and color, making it appealing for a vegan main or side.
Adding spices like thyme, sage, or paprika can customize the flavor. Using different mushroom varieties allows complexity, while topping with nuts or seeds before baking adds crunch. The quinoa should be cooked fully but kept slightly firm to avoid mushiness.
Ingredients
- 2 acorn squash halved, medium
- 4 tablespoon extra virgin olive oil divided
- salt to taste
- black pepper to taste
- 1 cup quinoa rinsed and drained
- 1 cup button mushroom sliced
- 1 clove garlic minced
- ⅓ cup walnuts chopped
- ¼ cup dried cranberries
- ½ cup peas or thawed if frozen, fresh
- ½ tablespoon lime juice fresh
- spring onions to taste, finely chopped
Instructions
- Preheat the oven to 350°F.
- Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
- Brush a light coat of olive oil, add salt and pepper and bake for 30 minutes until the flesh is soft when pierced with a fork (this will depend on your oven specifications so make sure to check at 30 minutes and then cook a bit more if it's not soft enough!) Remove from the oven once cooked.
- In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
- Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
- Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
- Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
- Sprinkle spring onions on top and serve warm.
Notes
- Choose mushrooms such as button, Cremini, shiitake, or wild for diverse flavors.
- Add herbs like thyme, sage, or rosemary to the stuffing for depth; paprika or cumin can add smokiness.
- Cook quinoa so it remains just tender with slight bite to prevent mushy stuffing.
- If stuffing feels dry, incorporate a splash of vegetable broth or white wine for moisture.
- Sprinkle chopped nuts or seeds on top before baking to add crunchy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 12mg | 1% |
| Potassium | 1318mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 32mg | 36% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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