Description

This Ultimate Stuffed Acorn Squash recipe is a savory and hearty dish perfect for fall. Roasted acorn squash halves are filled with a flavorful combination of grains, mushrooms, spinach, and cheese, making it a perfect main course for a cozy meal or a Thanksgiving side dish. This dish is not only vegetarian but also gluten-free and can be made plant-based with a few adjustments.

Ingredients

Units Scale

For the Acorn Squash:

2 acorn squashes
2 tbsp olive oil
Salt and pepper, to taste

For the Stuffing:

1 cup cooked quinoa or rice
1/2 cup cooked mushrooms, chopped
1/2 cup spinach, chopped
1/4 cup crumbled feta or goat cheese
1/4 cup shredded mozzarella cheese
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp ground cinnamon
Salt and pepper, to taste
1/4 cup toasted pine nuts (optional)

For Garnish:

Fresh herbs (parsley, thyme, or sage), chopped
Additional shredded mozzarella cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Squash:
- Preheat the oven to 375°F (190°C).
- Slice the acorn squashes in half, scoop out the seeds, and brush the flesh with olive oil. Season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
Prepare the Stuffing:
- In a medium bowl, combine the cooked quinoa or rice, sautéed mushrooms, chopped spinach, feta or goat cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, cinnamon, salt, and pepper.
- Stir in the toasted pine nuts for extra crunch, if using.
Stuff the Squash:
- Once the squash halves are roasted and tender, carefully flip them over.
- Spoon the stuffing mixture evenly into the center of each squash half, pressing gently to pack the stuffing.
- If desired, top with extra shredded mozzarella cheese.
Bake the Stuffed Squash:
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with fresh herbs and serve warm. This dish makes a perfect vegetarian main or a flavorful side!

Notes

If you want a vegan version, substitute the cheese with plant-based cheese or leave it out entirely.
Feel free to experiment with different grains like farro or barley for the stuffing.
You can also add a drizzle of balsamic glaze for extra flavor after baking.