Vegetarian Stuffed Acorn Squash
This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. So good!
Updated by Kathryne Taylor on August 29, 2024
Is this stuffed acorn squash pretty or what? I’m really excited to share this recipe with you. Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish. It’s the perfect option if you’re serving vegetarian and gluten-free eaters.
This recipe is simple enough to put together on a relaxed weeknight, too. Pour yourself a glass of wine and let’s make some stuffed squash!
This recipe requires a few steps, but none of them are difficult. You can make the quinoa mixture while the squash is in the oven. Then, stuff the squash and bake until the quinoa turns golden and develops delicious little crispy bits on top.
The filling steals the show in this recipe. It features cranberry-studded quinoa and two kinds of cheese, one creamy and one melty. Chopped parsley and green onion offer lots of irresistible fresh flavor, and toasted pepitas (pumpkin seeds) contribute some savory crunch.
How to Make Stuffed Acorn Squash
I treat my acorn squash the same as I do spaghetti squash—rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. Acorn squash bakes up even faster, in as little as 35 minutes.
Then, I stuffed the squash with a modified version of my stuffed sweet potatoes in Love Real Food (page 144). This time, I stirred dried cranberries into the hot quinoa to give them a chance to plump up. I also added some Parmesan for structure and extra flavor, and baked the squash again after stuffing it.
I love how the herbed quinoa mixture turns golden in the oven and develops an almost panko-like, crisp texture on top. It’s so good and contrasts beautifully with the tender squash beneath.
Watch How to Make Stuffed Acorn Squash
Chickpeas are Optional
I purposefully omitted the chickpeas from the original stuffing recipe. As written, you should have exactly enough filling to stuff four medium squash halves.
If you’re using particularly large acorn squash or wanting to up the protein content of this meal, you can stir one can of chickpeas (rinsed and drained) into the quinoa mixture as described in the recipe notes.
You can easily make this recipe dairy free or vegan—check the recipe notes for suggestions!
Serving Suggestions
My favorite green salad would be the perfect complement to this stuffed squash. It features fresh apple, which pairs beautifully with acorn squash, and a few of the same ingredients—toasted pepitas, dried cranberries and goat cheese. If you make both recipes at once, you’ll use up one standard four-ounce package of goat cheese.
Another beautiful salad option would be my pomegranate and pear green salad with ginger dressing.
Looking for more holiday-worthy vegetarian main dishes and sides? Check out my Thanksgiving recipe roundup for more ideas.
Please let me know how this recipe turns out for you in the comments! I hope it’s a big hit at your dinner table.
Vegetarian Stuffed Acorn Squash
This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. Recipe yields 4 stuffed squash halves.
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
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Notes
Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).
Change it up: You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.
Make it dairy free/vegan: Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So yummy! I didn’t have pepitas, green onions, or parsley, so I used walnuts, caramelized onions, and a little sage and rosemary. To make it vegan I used violife feta and parm. My husband loved it too. I’ll definitely make this again!
I love that you were able to get creative with what you had on hand!
this is amazing! so rich, the mouth feel is great, a true explosion of flavours. Thank you, really! :) Hope you and Cookie are doing well.
Thank you for your review, Mel!
I’ve made so many recipes off your site and I love this one! I’ve made it with both acorn squash and sweet potatoes and it’s great with both. I rarely deviate from the recipe and I always tend to end up eating the filling while the squash/potatoes bake. If you don’t add the parmesan & goat cheese it makes a great quinoa salad!
That’s great to hear, Brittany! I appreciate your review.
Fabulous! Our family had never even had acorn squash before, and now, I know, we’re forever spoiled due to this excellent recipe. This was served as our main dish, and no one missed the meat at all! So flavorful and delicious! No leftovers! :>) Thanks for posting it!
You’re welcome, Laura! I’m happy you enjoyed it.
This is absolutely delicious! We went to a “farm share” and they included acorn squash. I wasn’t sure what to do with it and found this recipe. Restaurant quality meal. Healthy and tasty.
I’m glad you enjoyed it, Claire! Thank you for your review.
This is fantastic! I used leftover brown rice, subbed half the goat cheese w whipped cream cheese and used arugula instead of parsley. What a great recipe with lots of flexibility- thank you!
You’re welcome, Allison!
Hi Kate,
No goat cheese or feta in the house. . Can you suggest any other substitutes? We have Parmesan, cheddar and Greek yoghurt.
Thanks,Muki
You could try parmesan! Let me know what you think, Muki.
Delicious recipe! With the chickpeas added, it was filling enough to make it a meal! Would definitely make again!
Wonderful, Cheryl! Thank you for your review.
I am so excited to try this recipe! I have loved everything i’ve made from you so far :)
I do have a question – unfortunately I bought Buttercup squash instead of Acorn squash because it was all my supermarket had. Would I still be able to make this recipe with Buttercup squash?
I haven’t tried it with buttercup. What did you decide to do, Jessica?
Such a great fall recipe! I added wild rice, roasted vegetables and avocado to the mixture and it’s AMAZING! The squash is perfectly cooked (thanks to your instructions)and i’m so happy i’ve found my new go to fall dish!
I’m glad you loved it, Olivia!
Another successful dish. Made exactly as written, except I used a little balsamic vinegar instead of lemon as I had used the last one.
Could you roast squash and prep quinoa ahead of time and then assemble next day?
Sure, that could work. Let me know how it turns out for you!
I made this and it was delicious. I substituted faro for the quinoa bc that is what I had in the pantry and I substituted the squash seeds themselves for the pepitas bc they were already there – I roasted them in the oven with the squash for about 10 minutes. will make this again
Can any of this be made ahead of time and refrigerated?
Sure, this is a good leftover dish.
This looks delicious You are an awesome healthy chef.
Is it OK if I make these ahead and reheat on day of Thanksgiving?
Hi Mary, these are good leftover. Let me know how it turns out!
Delicious! 10/10 would make again.
I’m glad you enjoyed it, Joe!
This recipe was so dang good. I added the chickpeas and it was phenomenal, and I baked the extras in some small containers with the squash and they were delightful. I’m excited to make it again- next time I’m going to add some more craisins and a bit more of the herbs, and I can’t wait!
Absolutely loved this recipe! Incredibly flavorful!
I’m glad you loved it!
I have to say that this makes for a beautiful meal. It was a great recipe base. I altered a couple of things. Added a jalapeno, and replaced parsley with cilantro. Then topped with Mexican Sour Cream. Served some green salsa on the side.
That’s great to hear! Thank you for sharing, Tracey.
This is a spectacular combo of flavors!! I didn’t have parsley but had rosemary and it was so good! I can always count on this website for delicious and healthy recipes. Thank you!!
You’re welcome, Heather!
Hi there! This recipe looks delicious! I know acorn squash and Parmesan cheese are a great pair but Parmesan is not vegetarian as it contains animal rennet, an enzyme sourced from the lining of animal stomachs. I thought you may want to make note of this for readers?
Hi Yukie! There are vegetarian options out there. I find some at Whole Foods!
This one is a keeper. Was very easy to substitute what I had on hand. Toasted walnuts instead of pumpkin seeds, added some leftover peas which added more color.it would be equally as good without the goat cheese.
I’m glad you loved it, Claire.
I used a beautiful Carnival Squash for mine. And as I only had Marble Cheese, I swapped it in for the other cheeses. So tasty and colorful. It’s a winner in our household.
Can this be made the day before and popped into the oven for the final bake the day of Thanksgiving?? How long should I re-heat and at what temperture? Thanks!
Hi! I find it’s best as is. You could try it, but it may dry out. Let me know how it turns out for you!
Hi Kate,
You did it again! Absolutely delicious and perfect for fall. I tried this recipe this evening and received rave reviews. I’m a vegetarian and regularly turn to your cookbook and website for nutritious recipes. Thank you!
You’re welcome, Christine!
Easy to make fully vegan – use Follow Your Heart Parmesan and feta, or omit entirely – it’s still great. Very adaptable — I often omit the cranberries. Taking an idea from a NYT recipe, I prepare the grain (faro, quinoa, rice, whatever) using cider in place of water (often hard cider since it’s on hand). Walnuts instead of pepitas, no problem! To make it a bit heartier I cook 2 or 3 links of vegan sausage, breaking them up during cooking (Beyond Sausage, my family likes the hot version) and add to the quinoa mixture. Excellent exactly as is or fun to play around with depending on what you’ve got — the BEST kind of recipe!! Thanks, Kate!
It lookee absolutely gorgeous when I made it, but I made it vegan with chick peas and it was very bland. It needs more spices when you make it without the cheese, as I can really see the cheese giving it that extra salty and creaminess. Even adding extra salt, pepper and paprika it was still quite bland. I would skip this recipe ofy you can’t have it with cheese.
Hi Lauren, I’m sorry you didn’t love it. I appreciate your feedback.
Hi Kate. Made this tonight but left out the cheese. Very easy to make and tasted amazing! So flavorful and filling. I just love your recipes and the suggestions for substitutions. I have your cookbook, Love Real Food and follow your blog. Every recipe I have tried has been wonderful. Any plans for a new cookbook? Thank you for the great recipes!!!!
Hi Debbie! I’m glad you enjoyed it. I appreciate you taking the time to review.
Family thoroughly enjoyed this recipe, and it’s beautiful to boot! Kids asked me to double the stuffing recipe next time. Thanks so much for another wonderful meal!
Hooray! That’s great to hear, Jennifer.
This is so delish. I don’t usually have pepitas on hand but I’ve substituted pignolis or pecans and the dish is just yummy! It’s now one of my go to dinners. Thank you!!
You’re welcome, Susan!
This was absolutely delicious! I have made 2 times so far. Making again on Friday for my cookie exchange luncheon. I also used both butternut and acorn squash. I added dried apricots, baby bella mushrooms and fresh spinach. Made with feta one time and goat cheese the next. I added the toasted pepitas to the top for crunch.
This is a great dish! I was looking for a way to introduce acorn squash to my family & this was it … and everyone loved it. Definitely a keeper! Thanks
You’re welcome, Cathy!
I made this for dinner and it was a big hit. The flavors blend together well and it is a perfect meal for a chilly fall night. It also presents well visually. I’ll be making this again.
That’s great, Dana! I appreciate you review.
Would it be okay to make this in advance, and hold off on the final bake until you are ready to serve? (P.S. Just got your cookbook and love it!)
I haven’t tried it. But it may work. Let me know what you think, Janice!
What would you substitute for the pumpkin seeds? I have an allergy to pumpkin.
Hi! You could omit of add a chopped nut of your choice.
Am excited to prepare this recipe to bring along to our small Christmas gathering.
Would it be better to prepare it fully, or to add the stuffing at home and then bake at the dinner location?
Hi Lee! Sure, you could try that. Let me know if you do!
Love this recipe, thank you! We have this as our Christmas dinner, using roasted sweet potato if we can’t get squash/pumpkins, so delicious.
I’m glad you enjoyed it!
Can you make any of this ahead? I have to take something to a meal and wonder what can be made ahead and if you take pre-cook the squash, how it will be rewarmed?
Hi! You can make the components separately and then combine to bake. Being cold may adjust the time some so keep any eye on it. Let me know if it turns out.
The stuffing was SO good. I added the can of chick peas in mine for extra protein, and used feta cheese and extra of the fresh garlic and parsley. It made a ton more filling than needed, as expected, but that will make a fantastic lunch, eaten cold. Thank you for the recipe, will definitely make again, maybe even as a cold salad in the summer, without the acorn squash.
This is sooo delicious! It’s become a regular meatless Monday dinner, and the leftover stuffing mix is great on it’s own for lunch the next day!
That’s great to hear, Daphne!
I make this frequently and decided it was time to leave a comment! It’s a great recipe, very easy and healthy. I tend to do a lot of meal prep, so I usually make this as a sort of salad with the roasted squash diced and mixed in. It’s good hot or cold that way! I’ve also subbed pearl couscous for quinoa, and I LOVE this with whole roasted/burst cranberries subbed for the dried, for a sour kick. Thanks, Kate!
Thank you for taking the time to leave a comment! I’m glad you enjoyed this acorn squash recipe and were able to adapt it.
I made these the other day for me and my daughter and grandson. My daughter and I loved them. Next time I make them I have to make them without cheese. My grandson tasted the cheese on first bite and did not like it.
Made this for Thanksgiving as a side dish and vegetarian main. Meat eaters and vegetarians alike raved about it and multiple people declared it their favorite dish of the day. It has a great balance of savory and sweet, with freshness from the green onions.
Thank you for your review, Bethany! I’m glad you enjoyed it.
Terrific! I have one suggestion, do not throw away the seeds. Scoop out, add a little olive oil ,salt, pepper and whatever else you may like. Spread them out on the paper and bake along side the half squashes. I don’t even remove any of the pith, it caramelizes and is delicious …in my opinion. they are squash seeds just like pepitas. Shame to waste em.
Made this for my vegetarian husband who hates dried fruit. Followed the recipe but added the pomegranate seeds to the mix instead of dried cranberries. He loved it!!!
Great to hear he enjoyed it, Cat! I appreciate your review.
Just made this and it was delicious! I didn’t have green onions so I added extra parsley and garlic. Also instead of throwing away the squash seeds, I toasted them w/ some oil and salt, yum!
I’m glad you loved it, Madeleine!
I made this! Followed the directions exactly except for the fact I was making only one squash. The leftover stuffing mix I saved and it made a delicious cold salad the next day for lunch at work. I loved this!! I was a first timer for cooking quinoa and roasting an acorn squash and your directions were perfect. Thank you! :)
You’re welcome, Melinda! I appreciate your review.
This came up amazing.
I swapped the cheese with shredded mozzarella.
My house prefers cilantro on parsley.
The rest was amazing
I’m happy it turned out so well, Eran! I appreciate you taking the time to review.
This recipe is amazing! I did a lot of ad-libbing:
-Isralie couscous cooked in dashi instead of quinoa
-candied walnuts instead of the pumpkin seeds
-more garlic
-a decent amount of pepper
-I used a white wine vinegar for the acid instead of lemons (I didn’t have any on hand)
But is is absolutely delicious, and I’m sure that it would be amazing as written too.
Thank you!
Do leftovers keep well and if so how long? Thanks! Can’t wait to make this.