Stuffed Acorn Squash

Roasted stuffed acorn squash filled with a savory mix of quinoa, vegetables, and herbs — the perfect cozy and nutritious fall dinner. Easy to make, naturally gluten-free, and bursting with seasonal flavor!

Reasons You’ll Love This Recipe

• A complete meal in one – protein, veggies, and healthy carbs all baked into one delicious squash half.

• Fall flavors galore – roasted squash, warm spices, and hearty filling.

• Customizable – easily swap quinoa for rice, add sausage, or make it vegetarian/vegan.

• Meal-prep friendly – great for making ahead and reheating for busy nights.

• Looks impressive, but is easy – perfect for weeknights or holiday entertaining.

Helpful Tips

1. Roast the squash until tender before stuffing — it ensures the filling and squash finish cooking together perfectly.

2. Scoop out a little extra flesh after roasting for more filling space (you can mix it into the stuffing!).

3. Add protein – shredded chicken, ground turkey, or sausage make it extra hearty.

4. Finish with fresh herbs – parsley, thyme, or rosemary brighten up the rich flavors.

5. Serve with a side salad – it rounds out the meal and adds freshness.

Ingredients

• 2 medium acorn squash, halved and seeds removed

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 cup cooked quinoa (or rice)

• 1 cup diced vegetables (onion, bell pepper, zucchini, or your choice)

• 2 cloves garlic, minced

• ½ tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp paprika

• ½ cup shredded cheese (optional)

• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roast squash – Brush cut sides with olive oil, season with salt and pepper, and place cut side down on the sheet. Roast 25–30 minutes until fork-tender.

3. Make filling – In a skillet, heat 1 tbsp olive oil. Sauté vegetables until softened. Add garlic, thyme, rosemary, paprika, salt, and pepper. Stir in cooked quinoa.

4. Stuff squash – Turn squash cut side up, fill with quinoa mixture, and top with cheese if using.

5. Bake for an additional 10 minutes until cheese melts.

6. Serve garnished with parsley.