Mushroom and Quinoa Stuffed Acorn Squash with parmesan, pomegranate, and balsamic glaze. A decadently delicious, vegetarian entree perfect for the holidays or weeknight dinners.
These beautiful stuffed acorn squashes may be one of my new fall favorites.
They're rich and hearty, while also being super nutritious. Each squash half is filled with a quinoa and mushroom mixture, topped with cheese, and baked until golden.
A rich balsamic glaze finishes them off for a touch of sweetness.
Serve these squashes alongside your protein of choice, or as a meal on their own.
I personally love to enjoy them with a side salad and some fresh bread. Easy, delicious, and totally weeknight-friendly.
How to Make Stuffed Acorn Squash:
So, let's break down the details of this dish.
- Umami-rich mixture of quinoa, mushrooms, garlic, and parmesan that kind of resembles risotto. (Read: it's ultra rich and creamy with a cheesy backbone.)
- Nestled inside a roasted acorn squash, topped with more cheese, and finished with balsamic.
- Garnished with pomegranate arils for extra festive flare.
This combination ensures that each bite is an all-encapsulating explosion of sweet, salty, savory and umami flavors.
The Ingredients
- Acorn Squash: Acorn squash is a super versatile variety of winter squash. Pair it with the right ingredients, and it can stand alone as a centerpiece, or accompany any protein.
- Aromatics: A mix of onion and garlic create the aromatic foundation of the filling.
- Quinoa: Rich in protein and fiber, and a fabulous swap for rice in plant-based dishes.
- Mushrooms: Look for cremini (or baby bella) mushrooms. For more umami, you can also toss in some shiitake mushrooms.
- Broth: Use vegetable or chicken broth if not making vegetarian.
- Milk: I prefer whole-milk, however for a vegetarian alternative, cashew milk will also work well.
- Thyme: You really can't beat fresh thyme! Alternatively, rosemary and/or sage are also beautiful in this dish.
- Balsamic: Look for a balsamic glaze, which is reduced to concentrate its flavor. Alternatively, you can make your own balsamic reduction at home!
- Pomegranate: Optional, however pomegranate arils add beautiful festive flare.
The Directions
Step 1: Roast Acorn Squash
Preheat the oven to 425ºF and line abaking sheet with parchment paper or foil for easy clean-up.
Cut acorn squash in half, lengthwise; scoop out seeds and discard. Brush flesh evenly with olive oil and season evenly with salt. Place flesh side-down on baking sheet.
Bake until the squash flesh is easily pierced through by a fork, about 30 minutes.
Step 2: Prepare Quinoa Filling
Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and shallots; cook 6 to 8 minutes, until soft. Add garlic; cook 1 more minute. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains.
Stir in broth, milk, and remaining salt and pepper. Add thyme sprigs and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa absorbs liquid and is fluffy. Stir in Parmesan and remove thyme sprigs.
Step 3: Stuff Acorn Squash
Fill the hollow center of each squash half with quinoa mixture. Sprinkle remaining parmesan cheese overtop. Place back in the oven for 10 to 15 more minutes, until the tops are lightly golden.
Lastly, garnish with a drizzle of balsamic glaze and pomegranate arils!
Health Benefits of Acorn Squash:
Not only is acorn squash visually appealing with its golden flesh and vibrant outer striations, but it's also rich in nutrients.
One cup has about 25 percent of your daily vitamin C and 5 grams of fiber -- all for under 100 calories. Plus, it's an excellent source of immune-supporting vitamin A, as well as potassium.
Serving Suggestions:
- Protein: For an impressive, veg-forward dinner, my Best Ever Vegan Meatloaf is sure to impress both vegetarians and omnivores. It was even tested on the most DEVOUT carnivore I know, and he approved!
- Salad: This beautiful Winter Chopped Salad with White Balsamic Dressing features cooler weather produce like sweet potatoes, radicchio, and apple. It's a fabulous compliment to the flavor profile of the quinoa stuffed acorn squash.
- Soup: You can't go wrong with a cozy soup to accompany this squash. My personal favorite (and reader favorite!) is this White Bean and Lemon Soup, which features rosemary and Parmesan.
How to Store and Reheat Stuffed Squash:
- STORE: Wrap stuffed squash halves in plastic wrap and refrigerate up to 4 days.
- REHEAT: Place stuffed acorn squash in a baking dish with a small amount of water in the bottom. Rewarm in the oven at 350 degrees F for about 15 minutes, or until hot.
More Impressive Winter Squash Recipes:
Cheesy Butternut Squash Casserole
Roasted Squash Salad with Parmesan-Peppercorn Dressing
Spaghetti Squash with Pumpkin Pasta Sauce
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
Mushroom and Quinoa Stuffed Acorn Squash
Equipment
- Baking sheet
- Large skillet with fitted lid
Ingredients
- 2 medium acorn squashes
- 3 Tbsp. extra-virgin olive oil divided
- ¾ tsp. kosher salt, divided
- 8 oz. sliced baby bella (cremini) mushrooms
- ½ cup finely chopped shallots
- 2 cloves garlic minced
- 6 thyme sprigs
- ½ cup dry quinoa
- 1 cup vegetable broth
- ¾ cup whole milk (sub unsweetened cashew milk)
- ¼ tsp. black pepper
- 6 Tbsp. grated parmesan cheese divided
- 2 to 3 Tbsp. balsamic glaze (homemade or store-bought)
- Pomegranate arils for garnish (optional)
Instructions
- Preheat the oven to 425ºF and line a large, rimmed baking sheet with parchment paper or foil for easy clean-up.Cut acorn squash in half, lengthwise; scoop out seeds and discard. Brush flesh evenly with 2 Tbsp. olive oil and season evenly with ½ tsp. salt. Place flesh side-down on baking sheet. Bake until the squash flesh is easily pierced through by a fork, about 30 minutes. Leave the oven on.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet (with a fitted lid) over medium-high. Add mushrooms and shallots; cook 6 to 8 minutes, until soft. Add garlic; cook 1 more minute. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains.
- Stir in broth, milk, remaining ¼ tsp. salt, and black pepper. Add thyme sprigs and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa absorbs liquid and is fluffy; about 17 to 20 minutes.
- Remove lid and stir in 3 Tbsp. of the Parmesan cheese. Remove thyme sprigs.Fill the hollow center of each squash half with quinoa mixture. Sprinkle remaining parmesan cheese overtop. Place back in the oven for 10 to 15 more minutes, until the tops are lightly golden.
- Remove from oven and drizzle balsamic glaze over squash halves. Garnish with pomegranate arils. Enjoy right out of the skin!
Notes
Nutrition
Kyle
I've had this a few times and I am just blown away by how good it is. I am someone who chooses flavor over health but you get both of these with this dish.
Jamie Vespa
Love that!!
Jennifer
Another winner! We only had non dairy half and half and oat milk so I used a mixture of the half and half and water and it turned out great. Our quinoa needed to cook a little longer but the recipe explained it well and it turned out delish. Thanks!!
Jamie Vespa
Hi Jennifer - Thank you for the feedback! I'm so glad you enjoyed this one!
Nikki Cook
If making ahead of time, would you suggest storing the quinoa mix separate from the cooked squash? Or would you make it as is and then just reheat the entire dish?
Jamie Vespa
Hi Nikki - you can make the whole recipe ahead and refrigerate until ready to bake!
Jocelyn Newman
Another hit from Jamie! Absolutely loved this one... so filling and delicious!
Jamie Vespa
Woohoo! So glad you enjoyed this one, Jocelyn! Thank you so much for leaving a review!
Les
I made this as the main course for Thanksgiving and it was delicious! I Terrific recipe. I plan to make it again for Christmas Eve dinner. I will have guests at my house while preparing the meal so would like to do as much up front as I can. I wonder if it would come out okay if I baked the squash and stuffed it with the prepared quinoa mixture earlier in the day and just put it back in the oven for the second baking while the guests were present.
Laura
I’ve made this so many times now. I truly love it!!
Jamie Vespa
Laura, I'm so glad you enjoyed this recipe! Thank you for taking the time to come back and leave a review!
Jean Valenta
how do you think this would taste using a butternut squash?? Has anyone tried it?????
Jamie Vespa
Hi Jean-- I haven't personally tried, though imagine any variety of winter squash would be great with the filling!
C. Williams
This was really good. Added extra veggies. Will most def make again!
dishingouthealth
I'm so glad you enjoyed it!!
David
Great recipe. I used cow milk and honeynut squash, which were actually a little too sweet for my taste but I bet many people would love them. Otherwise I made this as written, and it came out delicious.
dishingouthealth
Hi David—so glad you enjoyed this recipe. I agree with you on the honeynut squash... I much prefer the tempered sweetness of acorn squash, but always nice to switch things up!
DeAnn
Loved it. My husband even said it's a keeper and he doesn't normally like squash. I used more broth instead of the milk since I didn't have any on hand and nutritional yeast in place of cheese. This is going on my Thanksgiving meal menu.
dishingouthealth
Hi DeAnn—I absolutely LOVE hearing that!! Thank you for coming back and leaving a review. Cheers!
Martha lewis
I made this for dinner this evening and it MOST DEFINITELY going in our favorites menu!! Even my little man ( 19 mo.)loved it! Thanks so much for sharing!
Sara
Delicious!! I used red quinoa because that’s what I had. I also made it vegan. Turned out great!
Thank you for sharing!
dishingouthealth
Hi Sara, I'm so glad you enjoyed this! Thank you for coming back and leaving a review. Cheers!
Shelly Conley
DEELISH!
dishingouthealth
Yay! I'm so glad you enjoyed it!
Lisa
The recipe turned out great. I found that I only needed a 1/4 cup of balsamic.
dishingouthealth
Hi Lisa, that's great!! I'm so glad you enjoyed it. Thanks for letting me know about the balsamic. Cheers!
Tiffany
This dish is DIVINE. Loved every bite of it!
dishingouthealth
Hi Tiffany, I'm so thrilled to hear that!! Thank you for dropping by!
Bridget Swinney
The quintessential fall meal--you just can't go wrong with mushrooms, squash, quinoa and shallots!
dishingouthealth
YES, could not agree more! Can't get enough this season. Thanks for stopping by, Bridget!
Roxana
Great pictures and dish. Awesome in terms of nutrition and taste.
dishingouthealth
Thank you, Roxana!!
Jessica @ Nutritioulicious
Wow Jamie, this looks absolutely incredible! I love mushroom risotto and that's what the quinoa mushroom mixture reminds me of, only so much better since I'll take quinoa over rice any day! Love the addition of the pomegranate seeds on top. Just gorgeous!
dishingouthealth
Thank you so much, Jessica! LOVE mushroom risotto too - I was so happy when this mixture resembled it!
Amy
This combines some of my fave foods!
dishingouthealth
Yay, mine too, Amy! Such a delicious combo
Shannon @ KISS in the Kitchen
This is a GORGEOUS recipe- love the photos and can't wait to make this at home!!
dishingouthealth
Yay! Thank you so much, Shannon!
Shahzadi Devje
WOW! Stunning recipe! Love it!
Lauren Harris-Pincus
This is absolutely gorgeous!!
Emily Holdorf
That looks great! I love stuffing veggies with grains & more veggies 🙂
dishingouthealth
Yay, thank you so much, Emily!! Xo
Cara
So gorgeous! Stuffed squash of any kind is always good but Acorn Squash has got to be my favorite. Love this recipe!
dishingouthealth
Thank you, Cara! Mine too! I've been hooked lately
Ellie | Hungry by Nature
Jamie. I am LOSING my mind over this squash! Pinned and making asap.
dishingouthealth
Gah thank you, Ellie!! I hope you do!! 🙂