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Stuffed Acorn Squash

Savory Stuffed Acorn Squash Bursting with Fall Flavors

This stuffed acorn squash recipe is a vegetarian delight that combines sweet roasted squash with a savory quinoa stuffing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 squashes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Choose firm squashes for optimal sweetness and texture.
For the Stuffing
  • 1 cup Quinoa Packed with protein; can be swapped with farro or brown rice.
  • 1 pound Italian Sausage Opt for plant-based sausage for a vegetarian version.
  • 1 medium Apple Granny Smith or Honeycrisp are ideal for balancing flavors.
  • 1 cup Celery Adds crunch and flavor depth.
  • 1 medium Onion Infuses aromatic sweetness.
  • 1/2 cup Dried Cranberries Replace with raisins for a sweeter option if desired.
  • 1 tablespoon Fresh Thyme Dried thyme can work too—just use half the amount.
  • 1 teaspoon Cinnamon Adjust to your personal taste preference.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 cup Sharp Cheddar Cheese Optional; feta is a fabulous alternative.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Wooden spoon
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the acorn squashes and scoop out the seeds, brush cut sides with olive oil, and roast cut-side down for 25-30 minutes.
  3. Cook the Italian sausage in a skillet over medium heat until browned, about 5-7 minutes.
  4. Add diced onion and chopped celery to the sausage, cooking until onion is translucent, about 3-4 minutes.
  5. Stir in diced apples, dried cranberries, cooked quinoa, thyme, cinnamon, salt, and pepper; cook for 3-4 minutes.
  6. Fill the roasted squash halves with the stuffing and pack it tightly.
  7. Top with cheese if desired and return to the oven for an additional 10-15 minutes or until cheese is melted and bubbly.
  8. Let cool for 5 minutes, garnish with parsley if desired, and serve warm.

Nutrition

Serving: 1squashCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

You can swap the Italian sausage for plant-based versions and try different grains for the stuffing.

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