Vegetarian Stuffed Acorn Squash
Vegetarian Stuffed Acorn Squash is a cozy fall recipe complete with tender roasted squash halves filled with quinoa, vegetables, beans, and warm spices. It’s nutritious, satisfying, and perfect for holidays or meal prep.
Ingredients
For the Squash
• Take 2 medium acorn squash, slice them in half, and remove the seeds.
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
For the Filling
• 1 cup cooked quinoa (or rice)
• 1 cup mushrooms, chopped
• 1 bell pepper, diced
• 2 cups fresh spinach
• 1 cup cooked black beans (or lentils)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
Optional Toppings
• ½ cup shredded cheese or vegan cheese
• ¼ cup dried cranberries
• Fresh parsley for garnish
Instructions
1. Preheat oven to 400°F.
2. Brush squash halves with olive oil, salt, and pepper.
3. Roast cut-side down for 35–40 minutes until fork-tender.
4. Sauté mushrooms, peppers, and garlic in a pan until softened.
5. Stir in spinach, quinoa, beans, and seasonings. Cook until combined.
6. Fill roasted squash halves with the stuffing mixture.
7. Top with cheese or cranberries if desired.
8. Return it to the oven for 10–15 minutes more, until beautifully golden.
9. Garnish with fresh parsley and serve warm.
Notes
- Choose squash that feels heavy for its size.
- Quinoa adds extra protein, but rice works too.
- Cook the vegetables thoroughly to prevent the filling from becoming watery.
- Add nuts or seeds for extra crunch.
- Use vegan cheese to keep the recipe fully plant-based.
- Leftovers store well for meal prep and taste even better the next day.