These stuffed acorn squash are hearty, filling, and naturally vegan and gluten-free. Make them for a holiday dinner or serve them for a relaxed weeknight meal. This recipe is just slightly altered from Roasted Butternut Squash & Quinoa Salad.
Of all the different kinds of winter squash, acorn has to be my favorite for stuffing. They’re just the right size and shape, and offer the perfect filling-to-squash ratio.
If there is ever a recipe to make you feel like a season or holiday, this is definitely it! It’s the perfect fall dish and would make a great Thanksgiving side as well.
The Squash, quinoa and pine nuts pair so well and the cranberries bring in the perfect amount of sweetness and color. The kale adds the perfect pop of green color to the dish, not to mention it’s great nutrients. Everything you need for the perfect festive dish!
Here is a list of ingredients including a few variations:
Quinoa – My favorite grain, well technically it’s a seed, of all time! Quinoa is good for you, naturally gluten-free, contains a good amount of protein and has a ton of fiber (which does wonders for my digestive tract).
Acorn Squash – They’re just the right size and shape, and offer the perfect filling-to-squash ratio. However butternut squash would work well also.
Cranberries – This dish calls for dried cranberries that will be added to the butternut squash once pulled from the oven, this will warm and soften them.
Pine Nuts – When roasting pine nuts, be careful as they burn easily. Although my favorite are pine nuts, you can substitute pine nuts for pecans or walnuts if you prefer.
Baby Kale – Baby kale is soft and tender, unlike its full-grown version. You can use regular kale instead, just chop it up and put it in a large bowl with a big squeeze of orange or lemon juice to soften for about 10 minutes, tossing well a few times. You can also use baby spinach or regular spinach that’s been chopped. Even arugula or 50/50 spring mix will work well.
How to make Stuffed Acorn Squash:
Here’s a quick look at the process of making these Stuffed Acorn Squashes. You can find the full printable recipe at the bottom of this post.
Roast Pine Nuts. Spread pine nuts into a single layer on a rimmed sheet pan and roast at 350 degrees in an oven or toaster oven for 6-8 minutes.
Roast the acorn squash. Half each acorn squash lengthwise down the middle. Scoop the seeds out, drizzle with olive oil and sprinkle with a generous amount of salt and pepper before laying cut side up on a baking sheet. Roast at 400 degrees for 45 minutes.
Prepare The Quinoa. In a large skillet, heat olive oil. Add the onion, and cook until softened and translucent. Add the kale and let cook for another minute or two, or until slightly wilted. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
Assemble the Squash. When the squash is finished roasting, fill the center of each acorn squash with the quinoa mixture and serve hot.
If you try this stuffed acorn squash recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or of any changes you make.
This stuffed acorn squash recipe is beautiful and delicious! Make it for your holiday dinner or serve it on a relaxed weeknight at home.
Ingredients
Scale
For Squash:
3 large acorn squash
1 tablespoon olive oil
salt and pepper, to taste
For Quinoa:
1 tablespoon olive oil
½ small yellow onion, diced
¾ cup quinoa
1½ low sodium vegetable broth (or water)
¼ teaspoon kosher salt
⅛ teaspoon black pepper, to taste
3 cups loosely packed chopped kale leaves
1/3 cup roasted pine nuts
¼–½ cup dried cranberries, to taste
Instructions
Spread pine nuts into a single layer on a rimmed sheet pan and roast at 350 degrees in an oven or toaster oven for 6-8 minutes. Make sure to keep an eye on them as they burn easily. Remove and set aside.
Half each acorn squash lengthwise down the middle. Scoop the seeds out, drizzle with olive oil and sprinkle with a generous amount of salt and pepper before laying cut side up on a rimmed baking sheet. Roast at 400 degrees for 45 minutes.
While the squash is roasting,in a large skillet, heat olive oil. Add the onion, and cook until softened and translucent. Add the kale and let cook for another minute or two, or until slightly wilted. Add the quinoa, salt and pepper, and water. Bring to a simmer, then cover and reduce the heat to low. Let cook for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Taste, and adjust seasoning with more salt and pepper if necessary.
When the squash is finished roasting, transfer them into the quinoa and stir in the pine nuts and cranberries. Serve hot.
Prep Time:15 minutes
Cook Time:1 hour
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