Vegetarian Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil
divided
- ½ teaspoon fine sea salt
divided
- ½ cup quinoa
rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas
hulled pumpkin seeds
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley
plus 1 tablespoon for garnish
- 1 clove garlic
pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- 2
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- 3
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- 4
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
- 5
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
- 6
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
- 7
If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
- 8
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
- 9
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Vegetarian Stuffed Acorn Squash
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Ratings & Reviews
Based on 221 ratings
Rating Breakdown
About this Recipe
Looking for a stunning centerpiece or a satisfying weeknight meal that’s both beautiful and delicious? This Vegetarian Stuffed Acorn Squash delivers on both fronts, offering elegant presentation and deeply savory flavors that everyone will love.
What makes this dish truly special is the hearty, cheesy quinoa filling, which develops an irresistible crispy top in the oven. The combination of fluffy quinoa, tangy dried cranberries, nutty raw pepitas, and sharp Parmesan creates a harmonious blend that perfectly complements the tender, sweet roasted squash. It’s a thoughtful balance of textures and tastes that elevates a simple squash into something extraordinary.
You'll be treated to a delightful interplay of textures and tastes with every bite. The earthy acorn squash provides a tender, slightly sweet base, while the savory quinoa filling bursts with bright, fresh notes from green onion and parsley, balanced by the zest of lemon and the subtle pungency of garlic. The dual cheeses, Parmesan and your choice of crumbled goat cheese or feta, melt into the quinoa, creating a rich, creamy interior beneath that coveted crispy, golden-brown crust. This dish is naturally vegetarian and deeply satisfying, making it a star on any table.
Feel free to customize the cheeses to your preference—the recipe offers a choice between crumbled goat cheese or feta for a tangy kick. You can also adjust the amount of dried cranberries or raw pepitas to dial up the sweetness or nuttiness. For those who enjoy a brighter finish, an extra squeeze of lemon juice before serving can awaken the flavors.
Serve these elegant stuffed squash halves as a festive main course for holiday dinners or enjoy them as a comforting, wholesome meal on a relaxed weeknight. They are visually appealing enough to impress guests and satisfying enough for any occasion.