Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A Stuffed Acorn Squash half brims with couscous, chopped apples, nuts, dried cranberries, and fresh herbs, served beautifully on a white plate.

Stuffed Acorn Squash

I always turn to Stuffed Acorn Squash when I need a dish that's naturally sweet and comforting. The edges caramelize until they're golden, while the quinoa filling stays light and fluffy with tart cranberries, crunchy pecans, and crisp apple pieces, all coated in maple syrup glaze. It's naturally gluten-free and packed with protein from the quinoa and pecans. I serve it for Thanksgiving, Christmas dinner, and fall harvest gatherings because it looks beautiful on the holiday table and works as either a main dish or festive side for family gatherings and potlucks.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Stuffed Acorn Squash
Servings: 2
Calories: 864kcal
Author: Mandy Applegate

Equipment

Ingredients

For the Squash:

  • 1 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Filling:

  • ⅔ cup uncooked quinoa any variety, rinsed
  • 1 ⅓ cups vegetable broth
  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 2 stalks celery diced
  • 1 apple chopped
  • ½ cup dried cranberries
  • ½ cup chopped nuts such as pecans or walnuts
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="Q2SwwRt2" upload-date="2025-12-10T08:57:06+00:00" name="Delicious Stuffed Acorn Squash" description="A comforting, flavorful dish perfect for fall dinners and holidays." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 400°F (200°C).
  • Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper.
    1 medium acorn squash, 2 tablespoons olive oil, Salt and freshly ground black pepper
  • Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork.
  • While the squash is roasting, combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until all the liquid is absorbed. Remove from heat, let sit for 5 minutes, then fluff with a fork.
    ⅔ cup uncooked quinoa, 1 ⅓ cups vegetable broth
  • Heat olive oil in a large skillet over medium heat. Add the diced onion, celery, and apple, and sauté for 5 to 7 minutes, until softened. Stir in the dried cranberries, chopped nuts, and cooked quinoa.
    1 tablespoon olive oil, ½ cup onion, 2 stalks celery, 1 apple, ½ cup dried cranberries, ½ cup chopped nuts
  • Drizzle in the maple syrup and season with salt and black pepper to taste. Mix well to combine.
    1 tablespoon maple syrup, Salt and pepper
  • Turn the roasted squash halves cut-side up and fill each with the quinoa mixture.
  • Garnish with fresh herbs before serving warm.
    Fresh herbs

Notes

  • Rinse the quinoa thoroughly: Quinoa has a natural coating called saponin that can be bitter in taste. Rinse it under cold water in a fine-mesh strainer for 30 seconds before cooking.
  • Roast cut-side down first: Placing the squash cut-side down on the baking sheet allows the flesh to caramelize and develop deeper flavor while staying moist and tender.
  • Customize the filling: Pecans and walnuts work best because they hold up well during roasting, but you can swap in chopped almonds or pistachios, or add ½ cup sautéed mushrooms with the vegetables for earthy, savory depth.
  • Try pomegranate instead of cranberries: Fresh pomegranate arils add bright, juicy pops of sweetness and a beautiful jewel-like appearance, though they won't hold up as well during baking as dried cranberries do.
  • Add extra flavor layers: Taste the filling before stuffing and add extra maple syrup for sweetness or cayenne for heat, then top the filled squash with nutritional yeast or vegan cheese during the last 5 minutes of baking for a melty, golden finish.
  • Flash-freeze for meal prep: Freeze the stuffed squash halves on a baking sheet for 2 hours before wrapping them individually to maintain their shape and prevent squashing in the freezer.

Nutrition

Calories: 864kcal | Carbohydrates: 113g | Protein: 15g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 19g | Sodium: 645mg | Potassium: 1400mg | Fiber: 14g | Sugar: 41g | Vitamin A: 1206IU | Vitamin C: 31mg | Calcium: 157mg | Iron: 5mg
Tried this recipe?Let us know how it was!