These Vegetarian Stuffed Acorn Squash are filled with cooked apples, dried cranberries, spinach, quinoa and drizzled with a creamy tahini garlic dressing. Colorful, festive, and easy to prepare, enjoy this delicious stuffed acorn squash recipe for the holidays or as a light and healthy dinner.
Vegetarian Stuffed Acorn Squash with Quinoa
With summer coming to a close, I thought it would be fun to get a head start and share some of my favorite fall recipes. In addition to classic, delicious must-make acorn squash soup, my other go-to acorn squash favorite is some variation of stuffed acorn squash.
I make stuffed acorn squash at least once a year. Sometimes I stuff them with sausage, while other times (like today), they’re completely meat-free. Sometimes I like to get creative and stuff acorn squash with breakfast potatoes and eggs, while other times, I go for something a little sweeter, like cinnamon oatmeal.
Acorn squash, a delicious, though somewhat formidable-looking summer squash, is a must-have addition to any dinner table. Packed full of vitamin C and fiber, this sweet and versatile vegetable is also really healthy.
In this recipe, I’ll share how to roast acorn squash rings and share a recipe for vegetarian quinoa stuffing made with onions, apples, dried cranberries, spinach, and parmesan cheese. Drizzled with a simple tahini dressing, this healthy and luscious stuffed acorn squash recipe is perfect served as a light dinner, side dish, or beautiful holiday appetizer.
Ingredients in Stuffed Acorn Squash
To make this bold and flavorful acorn squash recipe, you will need the following ingredients:
- Acorn Squash – You will need two medium to large acorn squash to make this recipe. The exact weight isn’t super important, however, it’s important to pick a squash that is heavy for its size.
- Garlic – Fresh garlic equals loads of yummy flavor.
- Ground cinnamon – I like to sprinkle a little ground cinnamon on the squash rings as they bake. It adds a nice, subtle flavor to the overall dish without overwhelming.
- Maple syrup – for a little bit of sweet.
- Onion – I always add onion as the base for sauteed grain dishes. It adds a subtle sweet and savory flavor, and, when cooked low and slow, practically melt into the dish so you won’t even know they’re there.
- Fresh sage – My favorite fall herb, sage is the perfect complement to fall and squash dishes.
- Apples – After sauteeing these sweet little cubes for a few minutes, the apples are no longer hard and crunchy. Instead, they turn soft and blend perfectly with the rest of the quinoa stuffing.
- Dried cranberries – Super sweet, so don’t feel like you need to add a ton.
- Quinoa – I added cooked quinoa. Feel free to add rice or any other grain if preferred.
- Parmesan cheese – The parmesan cheese is the key that ties all these crazy flavors together. I highly recommend adding a big handful. Trust me.
- Pomegranate arils – Since everything else has been cooked, I always like to add something “fresh”. Pomegranate arils are sweet (but not overly sweet) and add the perfect amount of fresh contrast. Plus, they’re really pretty.
Can you eat acorn squash skin?
Yes! Believe it or not, acorn squash skin is completely edible once it’s been cooked long enough.
Acorn squash that has been sliced into rings and roasted is especially delicious. It’s soft, tender, and you get just the right amount with each bite.
How to make Stuffed Acorn Squash
To make this stuffed acorn squash recipe, I recommend preparing your acorn squash first and popping it in the oven to cook while you make the apple quinoa stuffing.
How to cook Acorn Squash Rings
- Preheat oven and prepare baking sheet – Preheat oven to 400 degrees F and line two large baking sheets with parchment paper.
- Cut the acorn squash into rings – Using a sharp, sturdy chef’s knife, very carefully cut your acorn squash in half crosswise. Use a spoon to scoop the seeds and stringy bits from the squash. Discard. Cut each squash half into 2-3 slices, approximately 1/2 to 1-inch thick (you should end up with 4-6 squash rings per acorn squash).
- Season to bake – Transfer squash rings to prepared baking sheets in a single layer. Mix the olive oil with the minced garlic and brush over the squash rings. Season with salt, pepper, and ground cinnamon.
- Roast – Transfer baking sheets to the oven and bake until tender, approximately 25 minutes. Remove from the oven and drizzle with maple syrup. Set aside.
How to cook Apple Quinoa Stuffing
- Sauté the onion – Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, until the onion is soft and translucent. Stir in the minced garlic, fresh sage, crushed red pepper (if using), and salt and pepper. Sauté for 1 minute before adding the remaining tablespoon of butter. Mix well to combine.
- Add the apples and spinach – Add the apples and spinach to the onions (you may need to add the spinach in batches, waiting for it to wilt before adding the next batch). Stir well to combine. Continue to cook the apples, stirring often, until they turn soft – approximately 4-5 minutes.
- Add the quinoa and Parmesan – Add the cooked quinoa and mix well to combine. Remove skillet from heat and stir in the parmesan cheese. Season with additional salt and pepper, to taste.
Assemble your stuffed acorn squash
Once the acorn squash rings and quinoa stuffing are all ready, it’s time to stuff them! Transfer squash rings to a large serving platter and transfer 2-3 spoonfuls of the quinoa mixture to the center of each acorn squash ring. Top with pomegranate arils if desired.
Tips + Tricks
- This stuffed acorn squash recipe may be vegetarian, but feel free to add some protein. Top picks would include some ground turkey or ground sausage. You can also include your favorite plant-based meat alternatives such as ground soy or tempeh.
- Alternatives to quinoa? Brown rice would be my top (gluten-free) choice. However, I really love freekeh and bulgur, as well.
- Add in other veggies! You can really go wild with the veggies in this recipe. Add some celery, carrots, kale, and all your other favorites.
- Prepare the quinoa stuffing ahead of time. Yes, you can. You can actually prepare everything ahead of time as it all reheats really well, however, I find that roasted acorn squash looks most presentable when enjoyed the day it is roasted. Therefore, if you plan to serve this for friends and family, you may want to wait and roast the acorn squash approximately 30-45 minutes before serving.
For more side dish recipes, check out:
- Peas and Pancetta- Easy Holiday Side
- Roasted Cauliflower Recipe (How to Roast Cauliflower)
- Roasted Brussels Sprouts
- 10 Minute Garlic Bok Choy Recipe
- Roasted Asparagus Recipe
- Cheesy Baked Asparagus Gratin Recipe
If you make this stuffed acorn squash, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Vegetarian Stuffed Acorn Squash with Quinoa
Ingredients
For the Roasted Acorn Squash Rings
- 2 medium acorn squash - washed and dried well
- 2 tablespoon olive oil
- 3 cloves garic - minced
- ½ teaspoon ground cinnamon
- salt and pepper - to season
- 2 tablespoon maple syrup
For the Tahini Dressing (optional)
For the Quinoa and Apple Stuffing
- 2 tablespoon butter - (or olive oil), divided
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 10 fresh sage leaves - minced
- salt and pepper - to season
- ½ teaspoon crush red pepper - optional
- 2 small apples - cored and chopped
- 10 ounces baby spinach
- ½ cup dried cranberries
- 2 cups cooked quinoa
- 1 cup parmesan cheese - shredded
- pomegranate arils - for serving
Instructions
For the Acorn Squash Rings
- Preheat oven and prepare baking sheet - Preheat oven to 400 degrees F and line two large baking sheets with parchment paper.
- Cut the acorn squash into rings - Using a sharp, sturdy chef's knife, very carefully cut your acorn squash in half crosswise. Use a spoon to scoop the seeds and stringy bits from the squash. Discard. Cut each squash half into 2-3 slices, approximately 1/2 to 1-inch thick (you should end up with 4-6 squash rings per acorn squash).
- Season to bake - Transfer squash rings to prepared baking sheets in a single layer. Mix the olive oil with the minced garlic and brush over the squash rings. Season with salt, pepper, and ground cinnamon.
- Roast - Transfer baking sheets to the oven and bake until tender, approximately 25 minutes. Remove from the oven and drizzle with maple syrup. Set aside.
For the Tahini Dressing (optional)
- Whisk together all ingredients for the tahini dressing in a small mixing bowl. If the dressing starts to thicken, simply add additional water until desired consistency is reached. Season with additional salt and pepper, to taste.
For the Quinoa and Apple Stuffing
- Cook the onion - Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, until the onion is soft and translucent. Stir in the minced garlic, fresh sage, crushed red pepper (if using), and salt and pepper. Sauté for 1 minute before adding the remaining tablespoon of butter. Mix well to combine.
- Add the apples and spinach - Add the apples and spinach to the onions (you may need to add the spinach in batches, waiting for it to wilt before adding the next batch). Stir well to combine. Continue to cook the apples, stirring often, until they turn soft - approximately 4-5 minutes.
- Add the quinoa and Parmesan - Once the apples have started to soften, add the cooked quinoa and mix well to combine. Remove skillet from heat and stir in the parmesan cheese. Season with additional salt and pepper, to taste.
Assemble
- Once the acorn squash rings, tahini dressing, and quinoa stuffing are all ready, it's time to stuff them. Simply scoop 2-3 spoonfuls of the quinoa mixture into each acorn squash ring and top with pomegranate arils. Drizzle with tahini dressing before serving, or allow quests to drizzle their own. Enjoy!
Jessica's Notes
- Feel free to add some protein. Top picks would include some ground turkey or ground sausage. You can also include your favorite plant-based meat alternatives such as ground soy or tempeh.
- Alternatives to quinoa? Brown rice would be my top (gluten-free) choice. However, I really love freekeh and bulgur, as well.
- Add in other veggies! You can really go wild with the veggies in this recipe. Add some celery, carrots, kale, and all your other favorites.
- Prepare the quinoa stuffing ahead of time? Yes, you can. You can actually prepare everything ahead of time as it all reheats really well, however, I find that roasted acorn squash looks most presentable when enjoyed the day it is roasted. Therefore, if you plan to serve this for friends and family, you may want to wait and roast the acorn squash approximately 30-45 minutes before serving.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this today for our annual squash party- haven’t eaten one yet but tasting stuffing along the way and smells heavenly- the presentation is beautiful just what I was looking for- trying to add my picture but not savvy enough to figure it out. Made several hours in advance and plan to serve room temp- didn’t think it needed refrigeration. You may want to amend the recipe to include when to add the cranberries- It isn’t rocket science I added them when I realized I hadn’t added them yet but would make the recipe more accurate and I probably forgot them because I was following the printed recipe! Thanks!