Vegetarian Stuffed Acorn Squash

Isn’t this stuffed acorn squash lovely? To share this dish with you, I’m quite eager. A delightful main dish appropriate for the holidays is made of roasted acorn squash halves and herbed quinoa on top. If you are serving vegetarians and gluten-free diners, it is the ideal choice.

On a laid-back weekday, you may also prepare this meal. Let’s prepare some stuffed squash, pour yourself a glass of wine, and get started!

There are a few steps in this recipe, but none of them are challenging. The quinoa mixture can be prepared while the squash bakes. After that, pack the squash with the quinoa and bake it until it becomes golden and has tasty little crispy bits on top.

In this dish, the filling is the star. Quinoa with cranberries and two varieties of cheese—one creamy and one melty—are included. The fresh flavors of chopped parsley, green onions, and toasted pepitas (pumpkin seeds) add a savory bite to the dish.

Stuffed Acorn Squash Recipe

Similar to how I prepare spaghetti squash, I lightly massage my acorn squash with olive oil before baking it cut-side down to let the edges caramelize. Even more quickly, acorn squash bakes up in just 35 minutes.

Then I altered my stuffed sweet potato recipe from Love Real Food and stuffed the squash (page 144). This time, to allow the dried cranberries a chance to swell, I mixed them into the heated quinoa. For structure and more flavor, I also added some Parmesan, and I roasted the squash once more after stuffing it.

I adore how the herbed quinoa mixture bakes up golden and with a top that becomes almost crisp like panko. It tastes amazing and the soft squash underneath creates a stunning contrast.

Chickpeas are Not Required

The chickpeas were purposely left out of the original stuffing recipe. You should have precisely enough filling, as described, to fill four medium squash halves.

You can add one can of rinsed and drained chickpeas to the quinoa mixture as directed in the recipe notes if you’re using an especially large acorn squash or want to increase the protein value of this dish.


  • 2 medium acorn squash
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon fine sea salt, divided
  • ½ cup quinoa, rinsed
  • 1 cup water
  • ¼ cup dried cranberries
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • ¾ cup grated Parmesan cheese
  • ½ cup crumbled goat cheese or feta


  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  3. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
  4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
  5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

Also read: Best Lentil Soup

  1. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
  2. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
  3. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
  4. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.