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This vegetarian stuffed acorn squash is a feast for the eyes and a gift to your body.
Sweet, tender roasted squash halves are filled with a savory, cheesy quinoa mixture that delivers a powerhouse of nutrition.
Quinoa brings plant-based protein and all nine essential amino acids, while pepitas provide heart-healthy fats and a satisfying crunch.
Dried cranberries add natural sweetness, balancing the richness of Parmesan and goat cheese.
The dish is naturally high in fiber, helping you feel fuller for longer, and it’s low in saturated fat, making it a heart-smart choice.
Perfect for everyday cooking, it’s quick to prep, bakes hands-free, and is just as delicious for a holiday table as it is for a weeknight dinner.
It also reheats beautifully, making it a great meal-prep option for busy schedules.
Must-Have Tools for Perfect Results
Chef’s Knife
The key to cleanly halving your acorn squash without slipping. A sharp, well-balanced chef’s knife makes prep safer and faster for any vegetable or protein in your kitchen.
Large Rimmed Baking Sheet
Perfect for roasting the squash evenly while keeping messes contained. Ideal for baking cookies, roasting vegetables, or toasting nuts.
Medium Saucepan
Used to cook fluffy, tender quinoa. Its versatility extends to boiling pasta, making soups, and cooking grains with ease.
Mixing Bowl
Essential for combining quinoa, cheeses, herbs, and other filling ingredients evenly. A good set of mixing bowls is useful for everything from baking to tossing salads.
Medium Skillet
Perfect for toasting pepitas to nutty perfection. Also great for sautéing vegetables, searing proteins, or making quick sauces.
Vegetarian Stuffed Acorn Squash
Equipment
- 1 Chef’s knife
- 1 Large rimmed baking sheet
- 1 Medium saucepan
- 1 Medium Skillet
- 1 Large Spoon
- 1 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 minced or pressed
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Instructions
- Preheat and Prepare the Workspace: Begin by setting your oven to 400°F (200°C). This high roasting temperature will help the squash become tender and slightly caramelized on the edges. While the oven preheats, line a large rimmed baking sheet with parchment paper. This will prevent sticking, make clean-up much easier, and ensure even roasting without any burnt spots.
- Slice and Clean the Squash: Place each acorn squash on a sturdy cutting board with the stem facing upward. Using a sharp chef’s knife, carefully insert the blade into one of the natural grooves of the squash and slice downward toward the tip. Rotate and finish slicing through the opposite side until you have two even halves. With a large spoon, scoop out the seeds and stringy pulp from each half. You can discard these or set aside the seeds for roasting as a snack later.
- Season and Roast the Squash: Arrange the squash halves cut-side up on your prepared baking sheet. Drizzle 1 tablespoon of olive oil evenly over the exposed flesh, then sprinkle with ¼ teaspoon of the sea salt. Using clean hands or a brush, gently rub the oil and salt into the flesh for even coverage. Flip the halves so the cut sides face downward on the baking sheet. This positioning helps steam the flesh while allowing the outer skin to roast and hold its shape. Roast for 30–45 minutes, depending on size, until a fork or knife easily pierces the thickest part of the flesh. Leave the oven on after roasting.
- Cook the Quinoa Base: While the squash roasts, place the rinsed quinoa and 1 cup water in a medium saucepan. Set the pan over medium-high heat and bring to a boil. Once boiling, lower the heat to maintain a gentle simmer. Cook uncovered for 12–18 minutes, or until all the water has been absorbed. Remove the saucepan from the heat, stir in the dried cranberries, cover with a lid, and let it steam for 5 minutes. This step softens the cranberries and makes the quinoa fluffy. Uncover and fluff the grains with a fork.
- Toast the Pepitas: In a medium skillet set over medium heat, add the raw pepitas in a single layer. Stir frequently for 4–5 minutes, or until the seeds turn golden at the edges and you hear a light popping sound. Remove immediately to prevent burning and set aside to cool slightly.
- Combine the Filling Mixture: Transfer the fluffed quinoa and cranberries into a mixing bowl. Add the toasted pepitas, chopped green onion, fresh parsley, garlic, lemon juice, remaining ¼ teaspoon salt, and remaining 1 tablespoon olive oil. Stir thoroughly until all the ingredients are well distributed. Taste and adjust seasoning if needed. If the mixture is very hot, allow it to cool for a few minutes before moving on to the next step to prevent the cheese from melting prematurely.
- Incorporate the Cheeses: Once slightly cooled, add the grated Parmesan cheese and crumbled goat cheese (or feta) to the quinoa mixture. Gently fold the cheese into the mixture so that it is evenly spread throughout, ensuring each bite will have a balance of flavors.
- Fill and Bake Again: Carefully turn the roasted squash halves cut-side up on the baking sheet. Using a large spoon, evenly divide the quinoa filling among the four halves, pressing it down gently so it’s compact but still fluffy on top. Return the baking sheet to the oven and bake for 15–18 minutes, or until the cheese has melted and the tops are golden and slightly crisp.
- Garnish and Serve: Remove the baking sheet from the oven and allow the stuffed squash to rest for 2–3 minutes. Sprinkle with the reserved chopped parsley for a burst of fresh flavor and color. Serve warm as a main course or a hearty side dish.
Notes
- For added protein, mix in cooked chickpeas with the quinoa filling.
- Swap goat cheese for feta, or use a vegan cheese alternative for a dairy-free version.
- Toasting pepitas intensifies their nutty flavor—don’t skip this step.
- The filling can be prepared a day ahead and stored in the fridge for quick assembly.
- For a festive twist, add a sprinkle of pomegranate seeds before serving.
Chef’s Secrets for Flawless Results
The key to perfectly roasted acorn squash is even slicing and proper seasoning before baking.
Cutting along the squash’s natural grooves reduces strain on your knife, and rubbing olive oil directly into the flesh ensures the seasoning penetrates deeper.
Roasting cut-side down traps steam, helping the flesh become tender without drying out.
When cooking quinoa, rinsing beforehand removes bitterness, and steaming it briefly after cooking ensures a light, fluffy texture.
Finally, let the filling cool slightly before adding cheese—this prevents clumping and allows for even distribution, ensuring every bite has the perfect blend of flavors.
Serving Suggestions for Any Occasion
This dish can stand alone as a hearty vegetarian main, but it also pairs beautifully with simple sides like roasted Brussels sprouts, a crisp green salad, or a warm bowl of tomato soup.
For holiday gatherings, place the stuffed squash halves on a large platter, garnished with extra parsley or rosemary sprigs for a festive touch.
For a balanced weeknight dinner, serve alongside a side of whole-grain bread or a light lentil soup.
Its vibrant colors and varied textures make it a showstopper at potlucks and family dinners.
Storage Tips for Lasting Freshness
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the squash in a 350°F (175°C) oven for 10–15 minutes until warmed through, which helps preserve its texture better than microwaving.
If freezing, wrap each stuffed squash half tightly in foil and store in a freezer-safe bag for up to 2 months.
Thaw overnight in the fridge before reheating in the oven.
Avoid adding fresh garnishes until after reheating for the best presentation.
Frequently Asked Questions
1. Can I use a different squash?
Yes! Butternut squash or delicata squash work well. Adjust roasting times as smaller squash may cook faster.
2. How can I make this recipe vegan?
Skip the cheeses and replace them with vegan cheese or nutritional yeast. Chickpeas can be added for extra protein.
3. Can I make the filling ahead of time?
Absolutely. Prepare the quinoa mixture up to 24 hours in advance, store in the fridge, and fill the squash just before the second bake.
4. What’s the best way to cut acorn squash safely?
Use a sharp, heavy knife and stabilize the squash on a non-slip cutting board. Cutting along the natural ridges makes the process easier.
5. Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free and rich in plant-based protein, making it a great choice for gluten-sensitive diets.
This recipe is inspired by cookieandkate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
