Sunday Stuffed Acorn Squash

Name: Sunday Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 1 cup quinoa; 2 cups vegetable broth; 1/2 cup dried cranberries; 1/2 cup chopped walnuts; 1 tsp ground cinnamon; Salt and pepper to taste; Olive oil for drizzling; Fresh parsley for garnish

Highlighted under: Comfort Food

When I think of cozy meals, Sunday Stuffed Acorn Squash always comes to mind. I love how this dish brings together warm, autumnal flavors that are both comforting and satisfying. The tender acorn squash offers a natural sweetness that pairs deliciously with the savory stuffing made from quinoa, cranberries, and spices. With its vibrant colors and delightful aromas, this recipe is perfect for a lazy weekend lunch or an impressive dinner party. Plus, it's easy to prepare and can be made vegan or vegetarian, depending on your preference!

Created by

Skylar Jennings

Last updated on 2026-01-14T01:22:17.299Z

After trying a variety of stuffed squash recipes, I finally settled on this combination of quinoa, cranberries, and spices. The nuttiness of quinoa complements the sweetness of the acorn squash so beautifully. I’ve found that roasting the squash before stuffing allows it to caramelize and enhances the flavor, making each bite a perfect balance of savory and sweet.

One trick that really elevates this dish is to let the stuffing sit for at least 10 minutes after cooking to let the flavors meld. This ensures every forkful you take will burst with flavor. Whether it's a family meal or a festive gathering, this stuffed acorn squash will always be a hit!

        Why You'll Love This Recipe
        Deliciously sweet and savory flavor combination
Colorful presentation makes it perfect for gatherings
Nutritious and filling without being heavy
Offers a delightful blend of textures

      

Perfecting the Squash

When roasting acorn squash, it's essential to cut the squashes evenly for uniform cooking. Look for squashes that have a glossy skin and feel heavy for their size; this indicates ripeness and optimal sweetness. After slicing, when you drizzle olive oil and season with salt and pepper, consider using a pastry brush to ensure even coverage across the flesh. This will enhance the flavor and caramelization.

Roasting the squash cut-side down allows steam to circulate, resulting in a tender texture. Keep an eye on them after the 30-minute mark; depending on your oven's calibration, you may need a few additional minutes to achieve golden edges. The flesh should be fork-tender and slightly caramelized, indicating it's ready for the stuffing.

About the Quinoa Filling

Quinoa is a wonderful base for this filling, packed with protein and fiber. Rinsing it before cooking is crucial as it removes its natural coating, saponin, which can impart a bitter taste. Once cooked and fluffed, the quinoa should have a slightly nutty flavor, making it a perfect complement to the sweetness of the squash and cranberries. If you're looking for alternatives, farro or brown rice can also work well, though they may require different cooking times and liquid ratios.

The addition of walnuts not only provides crunch but also healthy fats that enhance the overall creaminess of the dish. If anyone is nut-sensitive, try using sunflower seeds or pumpkin seeds instead; they offer a similar texture without the allergens. Adjust the spice level by adding a pinch of cayenne or a sprinkle of nutmeg for a warm kick against the sweet cranberries.

Ingredients

Stuffed Acorn Squash Ingredients

2 medium acorn squashes
1 cup quinoa
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tsp ground cinnamon
Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish

Instructions

Prepare the Squash

Preheat your oven to 375°F (190°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle the insides with olive oil, and sprinkle with salt and pepper.

Place them cut-side down on a baking sheet and roast for 30 minutes.

Cook the Quinoa

While the squash is roasting, rinse the quinoa under cold water. In a medium pot, combine quinoa and vegetable broth, bringing it to a boil. Reduce heat, cover, and let it simmer for about 15 minutes or until the liquid is absorbed.

Mix the Filling

Once the quinoa is cooked, fluff it with a fork and stir in the cranberries, chopped walnuts, cinnamon, and salt and pepper to taste.

Stuff the Squash

After 30 minutes, remove the squash from the oven and flip them cut-side up. Fill each half generously with the quinoa mixture.

Final Bake

Return the stuffed acorn squash to the oven and bake for an additional 15 minutes, allowing the stuffing to warm through and the squash to caramelize further.

Garnish and Serve

Remove from the oven and let cool slightly. Garnish with fresh parsley before serving. Enjoy your nutritious and delicious meal!

Pro Tips

Feel free to substitute any dried fruit or nuts based on your preference. You can also add cooked sausage or chickpeas for extra protein.

Make-Ahead and Storage Tips

This stuffed acorn squash makes an excellent make-ahead dish. After stuffing the squashes, you can cover them tightly with foil and refrigerate for up to 24 hours before baking. This not only saves time on busy days but allows the flavors to meld beautifully. Just remember to adjust your baking time slightly, as cold squash may need a few extra minutes in the oven.

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Reheat the squash in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. For freezing, I recommend pre-cooking the filling and then stuffing the squashes just before baking to ensure the best texture upon reheating.

Serving Suggestions

For a colorful presentation, consider serving your stuffed acorn squash on a bed of fresh greens or alongside a simple arugula salad drizzled with a balsamic vinaigrette. The peppery notes of arugula will balance the sweetness of the squash and enhance the dish's overall flavor profile. You could also pair it with roasted Brussels sprouts or a quinoa salad for a wholesome meal.

If you're preparing this dish for a dinner party, encourage guests to squeeze fresh lemon or orange juice over their servings to brighten the flavors even more. A dollop of Greek yogurt or a sprinkle of crumbled feta can add a delightful creamy contrast, appealing to both the savory and sweet notes of the dish.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just stuff the squash and bake it when ready to serve.

→ Is this recipe gluten-free?

Yes, as long as you use certified gluten-free quinoa and vegetable broth, this dish is gluten-free.

→ Can I use a different type of squash?

Absolutely! Butternut or Hubbard squash can also be used as a substitute if you prefer.

→ What can I serve with stuffed acorn squash?

It pairs well with a light salad or roasted vegetables, making it a versatile main or side dish.