Mushroom and Quinoa Stuffed Acorn Squash

4.88 from 24 votes

Mushroom and Quinoa Stuffed Acorn Squash

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Entree, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Baking sheet
Large skillet with fitted lid

Ingredients

2 medium acorn squashes
3 Tbsp. extra-virgin olive oil divided
3/4 tsp. kosher salt, divided
8 oz. sliced baby bella (cremini) mushrooms
1/2 cup finely chopped shallots
2 cloves garlic minced
6 thyme sprigs
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
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 1/2 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 1/4 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

*To make homemade balsamic glaze, combine 1/2 cup balsamic vinegar and 1 Tbsp. brown sugar in a small saucepan. Bring to a gentle boil, then reduce heat to medium-low and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 3 Tbsp. (about 20 minutes). (It should be thick enough to coat the back of a spoon.) Remove from heat and let cool for 10 minutes.

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.

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