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.
Stuffed Acorn Squash with Quinoa:
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. 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. If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Easy Side Dish Recipes:
Mushroom and Quinoa Stuffed Acorn Squash
- 2 acorn squashes halved
- 2 Tbsp. olive oil divided
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1 shallot finely chopped
- 8 oz baby bella mushrooms roughly chopped
- 2 cloves garlic minced
- 1 cup unsweetened cashew milk
- 4 Tbsp. freshly grated parmesan cheese divided
- 1/2 cup balsamic vinegar
- Fresh thyme or basil roughly chopped
- Preheat oven to 375° F. Cut acorn squash in half, lengthwise; scoop out seeds and discard. Rub 1 Tbsp. oil over flesh and season with 1/2 tsp. salt. Place flesh-down on a baking sheet; Bake for 45 minutes.
- Meanwhile, heat remaining 1 Tbsp. oil in a large non-stick skillet over medium. Add shallot and mushrooms; cook 5 to 6 minutes, until tender. Add garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook 1 more minute. Add milk; simmer until slightly reduced, about 10 minutes.
- Combine quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until broth is absorbed, about 10-15 minutes. Stir quinoa and 2 Tbsp cheese into mushroom mixture.
- Fill the hollow center of each squash half with quinoa mushroom mixture. Top with remaining parmesan cheese. Bake for 15 minutes, or until cheese is melted.
- Meanwhile, pour balsamic vinegar in a small saucepan and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to thicken, about 5 minutes.
- Drizzle balsamic over squash, and garnish with herbs.