Stuffed Acorn Squash
Stuffed acorn squash is a beautiful fall main of roasted squash halves filled with a savory grain and vegetable mixture. The sweet, tender squash pairs perfectly with the hearty, herby filling. It is a naturally vegan, showstopping autumn dinner.
- ⏱ 55 min
- 📊 easy
- 🍽 Family
Ingredients
- 2 acorn squash, halved
- 2 cups cooked quinoa or rice
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
- 1 onion, diced
- 2 tbsp olive oil
- 1 tsp each sage and thyme
Instructions
- Preheat the oven to 200C (400F) and scoop the seeds from the squash halves.
- Rub with oil and roast cut-side down for 30 minutes until tender.
- Saute the onion, then mix with the quinoa, cranberries, pecans, and herbs.
- Flip the squash and fill each half with the mixture.
- Return to the oven for 10 to 15 minutes.
- Season and serve warm.
💡 Chef's tip
Score the cooked flesh lightly before filling so it soaks up the flavors of the stuffing as it finishes baking.
Roasting the squash halves cut-side down first steams and caramelizes them, giving a tender, sweet shell to hold the filling.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 8 g
- Carbs: 52 g
- Fat: 13 g
