Dinner

Mushroom and Quinoa Stuffed Acorn Squash Recipe

ByRafael Mansero November 22, 2025November 22, 2025

Introduction

This Mushroom and Quinoa Stuffed Acorn Squash is a hearty, nutritious dish perfect for cozy dinners. Roasted acorn squash halves are filled with a savory mixture of quinoa, mushrooms, and aromatic herbs, then finished with a touch of parmesan and balsamic glaze. It’s both comforting and elegant, ideal for vegetarians and anyone craving a wholesome meal.

The image shows halved roasted acorn squash with three layers: the first layer is the deep green, smooth outer skin; the second layer inside is bright yellow, soft roasted squash flesh with a slightly charred edge; the top layer is a textured mix of light brown quinoa and sliced mushrooms, sprinkled with bright red shiny pomegranate seeds and small green herb leaves, all placed on a round white plate set on a white marbled surface. In the background, there is a white bowl filled with many pomegranate seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium acorn squashes
3 Tbsp. extra-virgin olive oil (divided)
3/4 tsp. kosher salt (divided)
8 oz. sliced baby bella (cremini) mushrooms
1/2 cup finely chopped shallots
2 cloves garlic (minced)
6 thyme sprigs
1/2 cup dry quinoa
1 cup vegetable broth
3/4 cup whole milk (substitute unsweetened cashew milk if desired)
1/4 tsp. black pepper
6 Tbsp. grated parmesan cheese (divided)
2 to 3 Tbsp. balsamic glaze (homemade or store-bought)
Pomegranate arils for garnish (optional)

Instructions

Step 1: Preheat the oven to 425ºF and line a large, rimmed baking sheet with parchment paper or foil for easy clean-up. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the flesh evenly with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt. Place the squash halves flesh side-down on the baking sheet and bake for about 30 minutes, or until the flesh is easily pierced with a fork. Keep the oven on.
Step 2: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and chopped shallots, cooking for 6 to 8 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 3: Add the quinoa to the skillet and cook for 1 to 2 minutes, stirring to lightly toast the grains. Pour in the vegetable broth, milk, the remaining 1/4 teaspoon salt, and black pepper. Add the thyme sprigs, bring the mixture to a simmer, then cover and reduce heat to low. Cook for 17 to 20 minutes, or until the quinoa has absorbed the liquid and is fluffy.
Step 4: Remove the lid and stir in 3 tablespoons of grated parmesan cheese. Take out the thyme sprigs. Spoon the quinoa mixture into the hollowed centers of each roasted squash half. Sprinkle the remaining parmesan cheese over the top. Return the stuffed squashes to the oven for 10 to 15 minutes, until the tops are lightly golden.
Step 5: Remove the squash from the oven and drizzle each half with 2 to 3 tablespoons of balsamic glaze. Garnish with pomegranate arils if using, and serve warm right out of the squash skin.

Tips & Variations

For a vegan version, replace parmesan cheese with nutritional yeast and use a plant-based milk such as cashew or almond milk.
Add chopped walnuts or pecans to the quinoa mixture for extra crunch and flavor.
Substitute thyme with fresh rosemary or sage for a different herbal note.
The balsamic glaze can be made by simmering balsamic vinegar until thickened, or you can use store-bought for convenience.

Storage

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF until warmed through, or use a microwave on medium power to avoid drying out the squash. The dish can also be prepared ahead and refrigerated before the final baking step, then baked just before serving.

How to Serve

The image shows three halves of roasted acorn squash filled with a quinoa and mushroom mixture on a white marbled surface. Each squash half has a dark green, slightly shiny outer skin with a golden-yellow roasted interior that has a soft, slightly caramelized texture. The filling consists of light brown quinoa grains mixed with darker cooked mushrooms, giving a crumbly and moist look. Bright red pomegranate seeds are scattered on top, adding a glossy and juicy contrast, along with small green thyme leaves that provide a fresh touch. The squash halves are arranged on a round, textured brown plate, and the scene is softly lit to highlight the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute acorn squash with other varieties like delicata or kabocha squash. Adjust the baking time as needed depending on the size and thickness of the squash.

Is quinoa cooked together with the mushrooms or separately?

The quinoa is lightly toasted with the mushrooms and shallots in the skillet before simmering with broth and milk until fully cooked. This method enhances the flavor and ensures an even texture.