Welcome! Today, we’re diving into a dish that just screams fall comfort—Stuffed Acorn Squash. There’s something about roasted squash that feels like a cozy blanket on a cold night. This recipe is not only vegetarian and nutrient-packed, but it also serves as a beautiful centerpiece for any meal.
If you’re looking for a healthy, hearty, and oh-so-satisfying meal, this stuffed acorn squash is about to become your new favorite!
Why You’ll Love This Recipe
- Perfect for Fall: Acorn squash has a sweet, nutty flavor, and it’s in peak season during the fall. Ideal for cozy dinners.
- Quick & Easy: It looks fancy but can easily be done in under an hour, including roasting time.
- Great for Meal Prep: This dish saves well, meaning make it now, love it later. Perfect for busy weeks!
- Vegetarian & Nutritious: Packed with fiber, vitamins, and plant-based protein, you’ll feel full and nourished.
Ingredients Breakdown
Essentials:
- Acorn Squash: You’ll need 2 small to medium acorn squashes. These are perfect for roasting and serve as individual edible bowls.
- Quinoa: High in protein and fiber, quinoa makes a hearty filling. You can also use couscous or rice.
- Vegetables: Bell peppers, onions, and spinach add color and crunch. Feel free to add more or swap them out with roasted veggies like zucchini or mushrooms.
- Cheese: Crumbled feta or goat cheese adds a creamy, tangy note. For a vegan version, skip this ingredient or use a dairy-free alternative.
- Herbs & Spices: Garlic, thyme, and a dash of cumin make the flavors sing! Fresh herbs are best, but dried will work just fine.
Pro Tips:
- Choosing the Perfect Squash: Look for acorn squashes that feel heavy for their size. The skin should be firm, with dark green or orange hues. Avoid any that have soft spots.
- Make it Vegan: Swap the cheese for nutritional yeast or skip it altogether for a dairy-free version!
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C): While it’s heating up, grab your acorn squashes, and let’s get roasting.
- Prep the squash: Cut the acorn squashes in half and scoop out the seeds. Lightly brush the inside with olive oil, sprinkle with salt and pepper, and place on a baking sheet, cut side down. Roast for 30-35 minutes or until fork-tender.
- Cook the quinoa: Rinse 1 cup of quinoa under cold water. Cook according to package instructions, usually in 2 cups of vegetable broth for added flavor. Set aside.
- Sauté the veggies: In a pan, heat 2 tablespoons of olive oil. Add diced onion and bell peppers, cooking until softened, about 5 minutes. Add minced garlic and fresh spinach, letting the spinach wilt for a minute or two. Stir in cooked quinoa, thyme, cumin, salt, and pepper.
- Stuff the squashes: Once the squash is roasted, flip them over and generously fill each half with the quinoa-veggie mixture. Top with a sprinkle of crumbled feta or goat cheese.
- Broil: Optional but recommended! Slide the stuffed squashes under the broiler for 2-3 minutes to get the cheese golden and bubbly.
- Serve: Garnish with fresh herbs like parsley or thyme, and you’re ready to eat!
Chef’s Tips and Tricks
- Prepping Ahead: Roasting the squash and cooking the quinoa can be done in advance, so putting together the final dish is a breeze.
- Avoid Over-Stuffing: It might be tempting to pack in all that filling, but try not to overflow too much or it won’t heat evenly!
Recipe Variations and Serving Suggestions
- Add Protein: Want to make it heartier? Toss some cooked chickpeas or lentils into the filling.
- Switch Up the Grains: If quinoa isn’t your thing, brown rice, couscous, or even farro would be excellent swaps.
- Side Pairings: Serve alongside a light, citrusy salad, or a roasted veggie medley. A drizzle of balsamic glaze over the finished squash adds amazing depth of flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to liven up the filling!
FAQs
Can I use other types of squash?
Absolutely! Butternut squash or delicata are great substitutes. Just adjust the roasting time since some squashes cook faster than others.
How do I store leftovers?
Place stuffed squash halves in an airtight container and store in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for 10-12 minutes, or microwave until heated through.
Is this dish freezer-friendly?
Yes! You can freeze the prepared squash (without the cheese topping) for up to 3 months. Thaw overnight in the fridge, then reheat in the oven.
Stuffed Acorn Squash (Vegetarian Option) Recipe Card
Ingredients:
- 2 acorn squashes
- 1 cup cooked quinoa
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp cumin
- Salt and pepper, to taste
- Feta or goat cheese (optional for topping)
Instructions:
- Preheat oven to 400°F (200°C). Cut the acorn squash in half and scoop out seeds.
- Brush with olive oil, season with salt and pepper, and roast for 30-35 minutes.
- Cook the quinoa according to package instructions.
- Sauté onion, bell pepper, spinach, and garlic in olive oil until tender. Stir the veggies into the cooked quinoa and season with thyme, cumin, salt, and pepper.
- Stuff the roasted squash with the quinoa mixture, top with cheese, and broil for 2-3 minutes.
- Garnish with fresh herbs and enjoy!
I hope you enjoy this warm, comforting plate of stuffed goodness! If you try this recipe, let me know how it turns out—leave a comment below or share your creation on Instagram and tag me @TheKitchensAid. I love seeing your beautiful plates!
