Name: Stuffed Baked Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium acorn squashes, halved and seeds removed; 1 to 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 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, chopped; 1 cup cooked quinoa; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and pepper, to taste; 1/2 cup shredded mozzarella or Gruyère cheese; 2 tablespoons grated Parmesan cheese; Fresh parsley, chopped (for garnish)

Description

Stuffed Baked Acorn Squash is a comforting, flavorful vegetarian dish that’s as nutritious as it is beautiful. Roasted acorn squash halves are filled with a savory blend of quinoa, sautéed vegetables, herbs, and melty cheese. It’s an elegant main course perfect for cozy dinners or special occasions.

Ingredients

2 medium acorn squashes, halved and seeds removed

1 to 2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

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, chopped

1 cup cooked quinoa

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1/2 cup shredded mozzarella or Gruyère cheese

2 tablespoons grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

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

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.

3. Stir in red and yellow bell peppers, cook until softened. Add sun-dried tomatoes, cooked quinoa, thyme, oregano, red pepper flakes, salt, and pepper. Cook for 5 more minutes, then remove from heat.

4. Flip roasted squash halves over. Fill each with quinoa-veggie mixture, pressing lightly.

5. Top with shredded mozzarella and Parmesan. Return to oven for 10–15 minutes, until cheese is melted and golden.

6. Remove from oven, garnish with chopped parsley, and serve warm.

Notes

You can make this dish ahead by roasting the squash and prepping the filling in advance. Reheat and bake just before serving. For a vegan version, use plant-based cheese or omit entirely. Feel free to switch the grain to rice, farro, or couscous.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting and Baking
Cuisine: American, Vegetarian

Nutrition

Serving Size: 1 squash half
Calories: 375
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 12g
Cholesterol: 15mg

Keywords: stuffed acorn squash, vegetarian fall recipe, roasted squash dinner