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Savory Stuffed Acorn Squash Recipe | CraftMyMeals | CraftMyMeals

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Savory Stuffed Acorn Squash

americanmediumvegan

vegetarian

gluten-free

dairy-free

soy-free

Savory Stuffed Acorn Squash

Popularity

3.0

Taste Score:8/10

Tender roasted acorn squash filled with a savory and aromatic blend of fluffy quinoa, earthy mushrooms, and sweet dried cranberries. A perfect, hearty vegetarian main course for a cozy evening.

Prep20m

Cook25m

Bake50m

Servings4

Serving:1 piece

380 cal

Ingredients

For 4 servings

2 pcs acorn squash (medium, about 2 lbs each)
3 tbsp olive oil
0.5 cup quinoa (uncooked, rinsed)
1 pcs yellow onion (medium, finely chopped)
3 pcs garlic (cloves, minced)
225 g cremini mushrooms (cleaned and chopped)
0.25 cup dried cranberries
0.25 cup pecans (chopped)
2 tbsp fresh parsley (chopped)
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.5 tsp black pepper (freshly ground)
0.25 tsp salt

Nutrition per Serving

380

Calories

10g

Protein

56g

Carbs

Instructions

1
Prepare and roast the acorn squash
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits.
- Brush the cut sides and inside of the squash halves with 1 tablespoon of olive oil.
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 35-40 minutes, or until the squash is tender and can be easily pierced with a fork.
2
Cook the quinoa
- While the squash is roasting, combine the rinsed quinoa and low-sodium vegetable broth in a small saucepan.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3
Make the savory filling

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About This Savory Stuffed Acorn Squash Recipe

Tender roasted acorn squash filled with a savory and aromatic blend of fluffy quinoa, earthy mushrooms, and sweet dried cranberries. A perfect, hearty vegetarian main course for a cozy evening.

This american recipe takes 95 minutes to prepare and yields 4 servings. At 380.15 calories per serving with 9.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.

17g

Fat

Fiber14g

Sodium167mg

Potassium1327mg

Phosphorus254mg

Know more about our calculations

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and cook until softened, about 5-6 minutes.

Add the minced garlic and chopped mushrooms. Cook until the mushrooms have released their moisture and started to brown, about 7-8 minutes.

Stir in the cinnamon, nutmeg, black pepper, and salt. Cook for another minute until fragrant.

Remove the skillet from the heat. Stir in the cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Mix well to combine.

Stuff the squash and bake

Once the squash is tender, carefully remove it from the oven. Flip the halves over so they are cut-side up.
Divide the quinoa filling evenly among the four squash halves, mounding it in the center.
Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through.
Serve immediately.

Pro Tips

1To make cutting the squash easier, pierce it a few times with a knife and microwave for 3-4 minutes to soften the skin.
2Don't overcrowd the pan when cooking the mushrooms; this allows them to brown properly instead of steaming.
3For extra flavor, toast the pecans in a dry skillet for 2-3 minutes before adding them to the filling.
4The filling can be made a day in advance and stored in the refrigerator. Just stuff the freshly roasted squash and bake.
5Leftover stuffed squash can be stored in an airtight container in the fridge for up to 3 days.

Recipe Variations

high protein

High protein

For a protein boost, add 1 cup of cooked chickpeas or 1 cup of shredded cooked chicken to the quinoa filling.

vegan

Vegan

This recipe is already vegan as written. Ensure your vegetable broth is certified vegan.

gluten free

Gluten free

This recipe is naturally gluten-free as it uses quinoa. Double-check that your vegetable broth is gluten-free.

keto

Keto

To make a low-carb version, replace the acorn squash with a lower-carb option like spaghetti squash and substitute the quinoa with cauliflower rice.

Health Benefits

🌾

Rich in Fiber

Both acorn squash and quinoa are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.

❤️

Heart-Healthy

This recipe is low in sodium and contains healthy fats from olive oil and pecans, which support cardiovascular health.

✨

Packed with Antioxidants

Acorn squash is rich in antioxidants like beta-carotene (Vitamin A), which helps protect cells from damage caused by free radicals.

💪

Complete Plant-Based Protein

Quinoa is one of the few plant foods that contains all nine essential amino acids, making it a complete protein source ideal for vegetarian and vegan diets.

Frequently Asked Questions

Is Savory Stuffed Acorn Squash healthy?

Yes, it is very healthy. Acorn squash is rich in vitamins A and C, and fiber. Quinoa is a complete protein and provides complex carbohydrates. The recipe is low in sodium and packed with nutrients from vegetables and nuts.

How many calories are in one serving of Stuffed Acorn Squash?

One serving (one stuffed squash half) contains approximately 300-350 calories, depending on the size of the squash. The calories come from the squash, quinoa, olive oil, and nuts.

Can I use a different grain instead of quinoa?

Absolutely. You can substitute quinoa with an equal amount of cooked brown rice, farro, or couscous. Adjust cooking times for the grain accordingly.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.