Vegetarian Stuffed Acorn Squash
Tender roasted acorn squash halves are filled with a flavorful, cheesy quinoa mixture bursting with herbs, toasted pepitas, and sweet cranberries. This nutrient-packed vegetarian dish is wholesome enough for a weeknight yet elegant enough for a holiday spread.
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.
