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Stuffed Acorn Squash Recipe

Posted on 10/24/2023

in Recipes & Menu Inspiration

by Green Paper Products

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

Discover a delightful and wholesome entree with our Stuffed Acorn Squash, featuring a savory medley of quinoa, fresh vegetables, and aromatic herbs, all highlighted by the sweet tang of cranberries. Tender acorn squash halves serve as both a vessel and a centerpiece, providing a visually stunning presentation for your meal. This hearty dish combines earthy flavors and vibrant colors, creating a satisfying and visually appealing entrée. Whether you're looking for a vegetarian masterpiece for a special occasion or a comforting weeknight dinner, this recipe offers a symphony of tastes that will please both the palate and the eye.


For the Stuffed Acorn Squash:

  • 2 acorn squash, cut in half and seeds removed

  • 1 cup quinoa, rinsed and drained

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup diced bell peppers (red, yellow, or orange)

  • 1 cup diced zucchini

  • 1/2 cup dried cranberries

  • 1/2 cup chopped fresh herbs (such as parsley, sage, and thyme)

  • Salt and black pepper to taste

  • Grated Parmesan cheese (optional for topping)


1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

2. Roast the Acorn Squash:

  • Place the acorn squash halves, cut side down, on a baking sheet.

  • Roast them in the preheated oven for about 30-40 minutes or until the squash is tender when pierced with a fork.

3. Cook the Quinoa:

  • In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

4. Prepare the Stuffing:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.

  • Add the diced bell peppers and zucchini to the skillet and sauté for another 5-7 minutes, or until they begin to soften.

  • Stir in the cooked quinoa, dried cranberries, and chopped fresh herbs. Cook for an additional 2-3 minutes to heat through.

  • Season the stuffing with salt and black pepper to taste.

5. Assemble the Stuffed Squash:

  • Carefully flip the roasted acorn squash halves over so they are cut side up.

  • Fill each squash half with the quinoa and vegetable stuffing mixture, packing it down slightly.

6. Bake Again:

  • Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and the tops are slightly golden.

7. Serve:

  • Serve the stuffed acorn squash halves hot, optionally topped with grated Parmesan cheese for added richness.

These Stuffed Acorn Squash with Quinoa, Vegetables, Herbs, and Cranberries create a hearty and visually appealing entree that's perfect for a satisfying vegetarian meal. The combination of flavors and textures, including the sweet and tart cranberries, makes it a delightful choice for any occasion. Enjoy!

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