Quinoa Stuffed Acorn Squash

Elevate your fall dinner table with this flavorful Quinoa Stuffed Acorn Squash recipe, a vibrant, plant-based dish that’s as stunning as it is wholesome. Tender roasted acorn squash halves are filled with a hearty quinoa stuffing featuring sautéed spinach, sweet dried cranberries, crunchy pecans, and a hint of warming spices like cinnamon and nutmeg. This recipe is perfect for vegans or vegetarians—optional feta or a vegan alternative adds a creamy finish—and is packed with nutrients and seasonal charm. Easy to prepare and ready in about an hour, it's ideal for cozy weeknight meals or as an eye-catching side dish for festive gatherings. Garnish with fresh parsley for a burst of color and serve warm for a comforting, nourishing meal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole Acorn squash
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 cloves Garlic, minced
• 1 whole Shallot, finely chopped
• 2 cups Spinach, chopped
• 0.5 cup Dried cranberries
• 0.25 cup Pecans, roughly chopped
• 0.25 teaspoon Ground cinnamon
• 0.125 teaspoon Ground nutmeg
• 0.5 cup Feta cheese or vegan alternative (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Brush the inner flesh of each squash half with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 4

In a medium saucepan, combine the quinoa and water (or vegetable broth) with 1/4 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Step 5

While the squash and quinoa are cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot and sauté for 2-3 minutes until fragrant and softened.

Step 6

Stir the chopped spinach into the skillet and cook for another 2-3 minutes until wilted. Remove the skillet from heat.

Step 7

In a large mixing bowl, combine the cooked quinoa, sautéed spinach mixture, dried cranberries, pecans, cinnamon, nutmeg, and the remaining 1/2 teaspoon of salt. Mix well to combine.

Step 8

Once the squash halves are done roasting, remove them from the oven and carefully flip them cut side up. Spoon the quinoa mixture generously into each squash half, pressing it down slightly to pack it in.

Step 9

Optional: Sprinkle the tops of the stuffed squashes with crumbled feta cheese or a vegan alternative.

Step 10

Return the stuffed squash halves to the oven and bake for an additional 10 minutes at 400°F (200°C) to warm through and lightly brown the tops.

Step 11

Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Nutrition Facts

Serving size	2813.4 grams (2813.4g)

Amount per serving	% Daily Value*
Calories	2755

Total Fat 103.20g	132%
Saturated Fat 26.60g	133%
Polyunsaturated Fat 4.00g
Cholesterol 107mg	36%
Sodium 8151mg	354%
Total Carbohydrate 424.00g	154%
Dietary Fiber 89.10g	318%
Total Sugars 55.30g
Protein 68.60g	137%

Vitamin D 0IU	0%
Calcium 1576mg	121%
Iron 21mg	119%
Potassium 8890mg	189%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 9.5%

Carbs: 58.5%