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.
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.
- 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:
Mushroom and Quinoa Stuffed Acorn Squash
- Baking sheet
- Large skillet with fitted lid
- 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
- 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.