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Mushroom and Quinoa Stuffed Acorn Squash | dishingouthealth.com

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.
Course Appetizer, Entree
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 279kcal


  • 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.


Serving: 1g | Calories: 279kcal | Carbohydrates: 49g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Sodium: 380mg | Fiber: 5g | Sugar: 15g