Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1/2 cup dried cranberries; 1/2 cup walnuts, chopped; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Simple Healthy Meals Ideas

I love making stuffed acorn squash during the autumn months. It’s an easy and delicious way to showcase the season’s produce. The sweet and nutty flavor of the squash pairs beautifully with savory fillings, making it a versatile dish for any occasion. Whether I’m preparing it for a cozy family dinner or a gathering with friends, this recipe always impresses. Plus, the vibrant colors make for a lovely presentation that brightens any table setting.

Created by

Megan Scott

Last updated on 2026-02-07T23:05:36.113Z

When I first tried making stuffed acorn squash, I was amazed at how simple yet impressive it turned out. I chose a filling of quinoa, cranberries, and nuts, which created a delightful mix of flavors. Roasting the squash brings out its natural sweetness and creates a tender texture that's hard to resist.

Over the years, I've experimented with various fillings, and I find using herbs and spices elevates the dish further. One specific tip I learned is to toast the nuts beforehand; it adds an extra layer of crunch and depth to the dish that everyone will love.

Why You'll Love This Recipe
Sweet and savory flavors harmonize beautifully
Perfect for fall gatherings and healthy eating
Visually stunning dish that's easy to make

Ingredient Importance

The key ingredient in this stuffed acorn squash is the quinoa, which not only adds an earthy flavor but also serves as a nutritious backbone to the dish. Packed with protein and fiber, quinoa makes this a hearty option, ideal for a main course. Make sure to rinse it thoroughly before cooking to remove any bitterness from the saponins. A good rinse will enhance the taste and texture of the final stuffing.

Dried cranberries bring a delightful sweetness that complements the nutty flavor of the squash and quinoa. If you prefer a different flavor profile, you can substitute them with raisins or chopped apples. Just make sure to adjust the quantity slightly depending on the sweetness of your substitute to keep the balance intact.

Cooking Techniques

Roasting acorn squash enhances its natural sweetness and brings out a lovely, caramelized flavor. When you cut the squashes in half, ensure that you do so evenly to allow for uniform cooking. For an extra depth of flavor, brush the cut sides with olive oil and sprinkle with a pinch of salt before roasting. This will enhance browning, giving your dish a savory touch while keeping the squash tender.

When sautéing the onion and garlic, aim for a soft and slightly golden texture. This caramelization adds richness to the stuffing. I recommend cooking these ingredients on medium heat; if the garlic burns, it will impart a bitter taste to your dish. For added flavor, consider incorporating spices such as cumin or paprika into the filling.

Serving and Variations

Once your stuffed acorn squashes are ready, they can be served as a standalone dish or with a light side salad for a refreshing contrast. The beautiful presentation of the brightly colored squashes on a serving platter will surely impress guests. You can also sprinkle some feta or goat cheese on top before the last 10-minute baking step for added creaminess.

For meal prep enthusiasts, these stuffed squashes hold well in the fridge for up to three days. If you're making them in advance, prepare the quinoa mixture and scoop them into the squashes, then cover and refrigerate. When you are ready to eat, simply pop them in the oven for reheating; this gives them that fresh-out-of-the-oven appeal while saving you time.

Ingredients

For the stuffed acorn squash

2 medium acorn squashes
1 cup quinoa, rinsed
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Prepare the squashes

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for 30 minutes.

Cook the quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.

Sauté the filling

In a skillet, heat some olive oil over medium heat. Add the diced onion and cook until translucent. Add garlic, cranberries, walnuts, and thyme, seasoning with salt and pepper.

Combine and stuff

Once the quinoa is cooked, mix it with the sautéed filling. Remove the squashes from the oven, fill them generously with the quinoa mixture, and return to the oven for an additional 10 minutes.

Serve and enjoy

Take the stuffed squashes out of the oven. Allow them to cool slightly before serving, garnishing with extra herbs if desired.

Pro Tips

For added flavor, try using different nuts or incorporating spices like cumin or paprika into the filling for an extra kick.

Troubleshooting Common Issues

If your quinoa turns out mushy, it may have been overcooked or had too much liquid. The ideal cooked quinoa should be fluffy with each grain separate. To prevent this, follow the water-to-quinoa ratio closely, and once it's done cooking, let it sit covered for 5 minutes before fluffing with a fork. This allows the remaining moisture to evenly distribute, giving you perfectly cooked quinoa.

If your acorn squash is too hard to cut, try microwaving it for a minute or two to soften it slightly. This method makes cutting much easier and safer. Once you've halved and roasted them, be sure to check for doneness by piercing with a fork; they should be tender and easily pierced through the skin.

Make-Ahead Tips

For busy weeknights, you can prepare the quinoa stuffing a day in advance. Store it in an airtight container in the refrigerator to save time when you’re ready to cook the squashes. Just remember to reheat the mixture gently before stuffing to maintain the flavors and textures, ensuring it blends well with the roasted squash.

Another great make-ahead option is to fully cook and stuff the acorn squashes in advance, then cover them tightly and refrigerate. When it’s time to serve, simply pop them in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. This method allows you to enjoy a delightful homemade meal without the last-minute rush.

Storage and Freezing

These stuffed acorn squashes freeze exceptionally well. If you plan to freeze them, do so immediately after roasting. Let them cool completely and then wrap tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container. They can be stored for up to three months. When ready to serve, thaw overnight in the refrigerator and reheat in the oven.

To maintain the best texture, avoid freezing the stuffed squash for longer than three months, as the quality may decline. Reheating them in the oven versus the microwave helps retain the original texture better, allowing for a crispy exterior and soft interior, just like when they were first baked.

Questions About Recipes

→ Can I make stuffed acorn squash ahead of time?

Absolutely! You can prepare the filling and roast the squash in advance. Simply reheat them in the oven before serving.

→ What other ingredients can I use for the filling?

Feel free to get creative! Ingredients like brown rice, sausage, or different types of beans work great.

→ Is this recipe gluten-free?

Yes, as long as you use a gluten-free grain like quinoa, this dish is perfect for gluten-sensitive diets.

→ How do I store leftovers?

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.