Mushroom and Quinoa Stuffed Acorn Squash with parmesan and rich balsamic reduction. A decadently delicious, gluten free entree or side dish brimming with fall flavors.
Why You’ll Love this Stuffed Acorn Squash:
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 with rich flavor depth and 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. 
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.
Acorn squash is also super versatile. Pair it with the right ingredients, and it can stand alone as a centerpiece, or accompany any protein. 
Recipe Features:
So, let’s break down the details of this dish. We have a 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.)
This dreamy combo is nestled inside a roasted acorn squash, topped with more Parm, and finished with rich balsamic. I also love adding fresh herbs and pomegranate arils as a garnish. The herbs give it a fresh lift, and pomegranate is just so pretty this time of year.
This combination ensures that each bite is an all-encapsulating explosion of sweet, salty, savory and umami flavors. 
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 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.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
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 Side Dish Recipes:
Brussels Sprouts with White Balsamic-Pear Chutney
The Best Broccoli and Cheese Casserole
Moroccan Cauliflower with Tahini-Honey
Mushroom and Quinoa Stuffed Acorn Squash
Equipment
- Baking sheet
- Large skillet with fitted lid
Ingredients
- 2 medium acorn squashes halved
- 2 Tbsp. olive oil divided
- 3/4 tsp. kosher salt, divided
- 8 oz. sliced baby bella (cremini) mushrooms
- 1/2 cup diced shallots
- 2 cloves garlic minced
- 2 tsp. thyme leaves
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 3/4 cup whole milk (sub unsweetened cashew milk)
- 1/4 tsp. black pepper
- 6 Tbsp. grated parmesan cheese divided
- 3 Tbsp. balsamic reduction (homemade or store-bought*)
- Pomegranate arils for garnish
Instructions
- Preheat the oven to 400ºF and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut acorn squash in half, lengthwise; scoop out seeds and discard. Rub 1 Tbsp. oil over flesh and season evenly with 1/2 tsp. salt. Place flesh-down on baking sheet. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 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 and thyme; cook 2 more minutes. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains.
- Stir in broth, milk, remaining 1/4 tsp. salt, and black pepper. 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 cheese. 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 cheese is melted and top is slightly crisp.
- Remove from oven and drizzle balsamic reduction over squash halves. Garnish with pomegranate arils.
Notes
Nutrition
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!!
Hi Jennifer – Thank you for the feedback! I’m so glad you enjoyed this one!
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?
Hi Nikki – you can make the whole recipe ahead and refrigerate until ready to bake!
Another hit from Jamie! Absolutely loved this one… so filling and delicious!
Woohoo! So glad you enjoyed this one, Jocelyn! Thank you so much for leaving a review!
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.
I’ve made this so many times now. I truly love it!!
Laura, I’m so glad you enjoyed this recipe! Thank you for taking the time to come back and leave a review!
how do you think this would taste using a butternut squash?? Has anyone tried it?????
Hi Jean– I haven’t personally tried, though imagine any variety of winter squash would be great with the filling!
This was really good. Added extra veggies. Will most def make again!
I’m so glad you enjoyed it!!
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.
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!
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.
Hi DeAnn—I absolutely LOVE hearing that!! Thank you for coming back and leaving a review. Cheers!
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!
Delicious!! I used red quinoa because that’s what I had. I also made it vegan. Turned out great!
Thank you for sharing!
Hi Sara, I’m so glad you enjoyed this! Thank you for coming back and leaving a review. Cheers!
DEELISH!
Yay! I’m so glad you enjoyed it!
The recipe turned out great. I found that I only needed a 1/4 cup of balsamic.
Hi Lisa, that’s great!! I’m so glad you enjoyed it. Thanks for letting me know about the balsamic. Cheers!
This dish is DIVINE. Loved every bite of it!
Hi Tiffany, I’m so thrilled to hear that!! Thank you for dropping by!
The quintessential fall meal–you just can’t go wrong with mushrooms, squash, quinoa and shallots!
YES, could not agree more! Can’t get enough this season. Thanks for stopping by, Bridget!
Great pictures and dish. Awesome in terms of nutrition and taste.
Thank you, Roxana!!
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!
Thank you so much, Jessica! LOVE mushroom risotto too – I was so happy when this mixture resembled it!
This combines some of my fave foods!
Yay, mine too, Amy! Such a delicious combo
This is a GORGEOUS recipe- love the photos and can’t wait to make this at home!!
Yay! Thank you so much, Shannon!
WOW! Stunning recipe! Love it!
This is absolutely gorgeous!!
That looks great! I love stuffing veggies with grains & more veggies 🙂
Yay, thank you so much, Emily!! Xo
So gorgeous! Stuffed squash of any kind is always good but Acorn Squash has got to be my favorite. Love this recipe!
Thank you, Cara! Mine too! I’ve been hooked lately
Jamie. I am LOSING my mind over this squash! Pinned and making asap.
Gah thank you, Ellie!! I hope you do!! 🙂