Description

This Mushroom and Quinoa Stuffed Acorn Squash is a wholesome and hearty vegetarian dish perfect for cozy dinners. Roasted acorn squash halves are filled with a savory mixture of sautéed baby bella mushrooms, shallots, garlic, and fluffy quinoa cooked in vegetable broth and milk. Finished with Parmesan cheese, a drizzle of tangy balsamic glaze, and optional pomegranate arils for a burst of color and flavor, this recipe offers a delightful blend of textures and tastes that’s both nutritious and satisfying.

Ingredients

Scale

Acorn Squash

2 medium acorn squashes
3 Tbsp. extra-virgin olive oil (divided)
3/4 tsp. kosher salt (divided)

Quinoa Filling

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 (or substitute unsweetened cashew milk)
1/4 tsp. black pepper
6 Tbsp. grated Parmesan cheese (divided)

Finishing Touches

2 to 3 Tbsp. balsamic glaze (homemade or store-bought)
Pomegranate arils for garnish (optional)

Instructions

Preheat and prepare squash: Preheat the oven to 425ºF and line a large, rimmed baking sheet with parchment paper or foil for easy clean-up. Cut each acorn squash in half lengthwise and scoop out the seeds, discarding them. Brush the flesh evenly with 2 tablespoons of olive oil and season with 1/2 teaspoon of kosher salt. Place the squash halves flesh side down on the baking sheet and roast for about 30 minutes until the flesh is easily pierced by a fork. Keep the oven on for later steps.
Sauté mushrooms and shallots: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet with a fitted lid over medium-high heat. Add the sliced mushrooms and finely chopped shallots, cooking for 6 to 8 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Cook quinoa mixture: Stir the dry quinoa into the skillet with the mushroom mixture and cook for 1 to 2 minutes to lightly toast the grains. Add vegetable broth, milk (or cashew milk), the remaining 1/4 teaspoon kosher salt, and black pepper. Toss in the thyme sprigs, bring to a gentle simmer, then cover and reduce heat to low. Let it cook until the quinoa absorbs the liquid and becomes fluffy, about 17 to 20 minutes.
Combine and stuff squash: Remove the skillet lid and stir in 3 tablespoons of grated Parmesan cheese. Remove and discard the thyme sprigs. Carefully fill the hollowed center of each roasted squash half with the quinoa and mushroom mixture. Sprinkle the remaining Parmesan cheese evenly over the tops. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the cheese is lightly golden.
Finish and serve: Remove the stuffed squash from the oven and drizzle with balsamic glaze. Garnish with pomegranate arils if desired for a pop of color and a fruity contrast. Serve warm, enjoying the squash directly from its skin for a beautiful presentation.

Notes

You can substitute unsweetened cashew milk for whole milk to keep the dish dairy-free; consider using a vegan Parmesan alternative for a vegan version.
To make the balsamic glaze at home, simmer balsamic vinegar until it thickens into a syrupy consistency.
Pomegranate arils add a lovely burst of sweetness and color but can be omitted if unavailable.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
For added protein, consider mixing in toasted nuts or seeds into the quinoa filling before stuffing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: acorn squash, stuffed squash, quinoa recipe, mushroom stuffed squash, vegetarian dinner, healthy stuffed squash, autumn recipes