Stuffed Baked Acorn Squash

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Stuffed Baked Acorn Squash: A Cozy Fall Vegetarian Feast

Imagine sinking your fork into a perfectly roasted acorn squash, its sweet flesh cradling a savory medley of quinoa, vibrant vegetables, and melted cheese. This Stuffed Baked Acorn Squash recipe is more than just a meal; it’s a comforting autumn experience, perfect for cozy weeknight dinners or impressive holiday gatherings. The beautiful presentation and deeply satisfying flavors make it a guaranteed crowd-pleaser. Get ready to experience the ultimate fall vegetarian delight!

Why You’ll Love This Recipe

• Deliciously Flavorful: The combination of sweet squash, savory quinoa, and herbs creates an unforgettable taste.
• Naturally Vegetarian: A hearty and satisfying vegetarian main course, perfect for Meatless Mondays or plant-based diets.
• Visually Stunning: The vibrant colors of the filling contrast beautifully with the roasted squash, making it a feast for the eyes.
• Easy to Make: A straightforward recipe that’s surprisingly simple to execute, even for beginner cooks.
• Nutritious and Healthy: Packed with vitamins, fiber, and wholesome ingredients.

Ingredients You’ll Need

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/3 cup sun-dried tomatoes, oil-packed, chopped (can substitute with regular sun-dried tomatoes, rehydrated)
• 1 cup cooked quinoa (can substitute with brown rice or farro)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup shredded mozzarella or Gruyère cheese (vegan mozzarella available)
• 2 tablespoons grated Parmesan cheese (nutritional yeast for vegan option)
• Fresh parsley, chopped (for garnish)

How to Make It

Prepare the Squash

1. Preheat oven to 400°F (200°C). Halve the acorn squashes and remove seeds. Brush cut sides with 1 tablespoon olive oil, season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Roast for 30–35 minutes, or until tender.

Sauté the Vegetables

2. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and cook for another minute. Stir in red and yellow bell peppers and cook until softened (about 5 minutes). Add sun-dried tomatoes and cook for 2 minutes more.

Make the Filling

3. Add cooked quinoa, thyme, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5 more minutes, stirring occasionally, then remove from heat.

Assemble and Bake

4. Flip the roasted squash halves over. Fill each with the quinoa-veggie mixture, pressing lightly.
5. Top with shredded mozzarella and Parmesan cheese. Return to the oven for 10–15 minutes, or until cheese is melted and golden brown.
6. Remove from oven, garnish with chopped parsley, and serve warm.

Recipe Tips & Tricks

• For extra flavor, roast the squash with a drizzle of maple syrup or balsamic glaze.
• Don’t overcrowd the baking sheet; this ensures even roasting.
• If your squash is small, reduce roasting time accordingly.
• Feel free to add other vegetables like mushrooms, zucchini, or spinach to the filling.

Recipe Variations & Substitutions

• Dairy-Free: Use vegan mozzarella and nutritional yeast instead of Parmesan.
• Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
• Add Protein: Incorporate cooked chickpeas, lentils, or crumbled sausage (for non-vegetarian option) into the filling.

Serving Suggestions

Serve this Stuffed Baked Acorn Squash as a complete meal. A simple side salad with a light vinaigrette complements the rich flavors beautifully. For a heartier meal, consider serving it alongside crusty bread for dipping into the delicious filling.

Storage, Freezing, & Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake until warmed through. Freezing is not recommended, as the squash texture may change upon thawing.

Closing Thoughts + Call to Action

This Stuffed Baked Acorn Squash recipe is a guaranteed winner! Its delicious flavors and beautiful presentation make it perfect for any occasion. Don’t forget to share your culinary creations on social media and tag us! We’d love to see your photos and hear about your experience. And be sure to check out our other delicious fall recipes on our website!

Recipe FAQs ❓

Can I use different types of cheese?

Absolutely! Feel free to experiment with other cheeses like cheddar, fontina, or even goat cheese.

Can I make this recipe ahead of time?

You can prepare the filling a day ahead and store it in the refrigerator. Roast the squash and assemble just before baking.

What if my squash isn’t fully cooked after 30-35 minutes?

Continue roasting for another 5-10 minutes, checking for doneness with a fork. The squash should be easily pierced.

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