The Best Stuffed Acorn Squash (Vegan, with Quinoa)
This show-stopping plant-based meal features tender roasted acorn squash halves filled with a savory, protein-packed mixture of fluffy quinoa, sautéed mushrooms, toasted walnuts, and sweet dried cranberries. Infused with fresh herbs and a bright touch of lime, this dish is a sophisticated centerpiece that is both hearty and nourishing. Perfect for festive gatherings or a healthy weeknight dinner, this recipe transforms simple, wholesome ingredients into a bistro-quality masterpiece that will impress every guest at your table.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegan
Ingredients
2 medium acorn squashes, halved and seeds removed
4 tbsp extra virgin olive oil, divided
Salt and black pepper to taste
1 cup quinoa, rinsed
1 cup button mushrooms, sliced
1 clove garlic, minced
1/3 cup walnuts, chopped
1/3 cup dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh lime juice
Instructions
Preheat your oven to 400°F (200°C).
Brush the cut sides of the acorn squash with 2 tablespoons of olive oil and season with salt and pepper.
Place squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
While roasting, cook the quinoa in 2 cups of water or vegetable broth until fluffy.
In a skillet, heat the remaining oil and sauté the mushrooms and garlic until golden and fragrant.
In a large bowl, combine the cooked quinoa, sautéed mushrooms, walnuts, dried cranberries, parsley, and lime juice.
Once the squash is tender, flip them over and generously spoon the quinoa mixture into the hollows.
Return to the oven for another 5-10 minutes to warm everything through before serving.
Notes
Ensure you rinse the quinoa thoroughly to remove its natural saponin coating, which can taste bitter. You can substitute walnuts with pecans or pumpkin seeds for a different crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.