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Closeup view of a quinoa stuffed acorn squash with goat cheese and dried cranberries.

Quinoa-Stuffed Acorn Squash

This Quinoa-Stuffed Acorn Squash is the perfect healthy dinner for the holiday season and beyond. Tender acorn squash with a delicious quinoa and mushroom filling topped with feta cheese is filling and incredibly satisfying.
5 from 2 votes
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Course: Entree
Cuisine: American
Keyword: Acorn Squash Recipes, Healthy Fall Recipes, Quinoa Recipes, Stuffed Squash Recipes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Makes: 4 servings
Author: Sues

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Ingredients

  • 2 halved and seeded acorn squash
  • 2 tablespoon unsalted butter
  • ¾ teaspoon salt divided
  • ¾ teaspoon pepper divided
  • 1 cup quinoa
  • 2 cups reduced-fat vegetable stock (can also use water)
  • 2 tablespoon olive oil
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 cup finely chopped mushrooms
  • 1 tablespoon finely chopped habanero pepper (remove seeds for less heat)
  • 1 tablespoon fresh lemon juice
  • 2 cups baby spinach
  • ⅓ cup crumbled feta plus more for topping
  • 1 tablespoon chopped parsley plus more for topping
  • Dried cranberries for topping optional

Instructions

  • Preheat oven to 375 degrees and line a baking sheet with foil.
  • Place squash halves on baking sheet. Put ½ tablespoon butter in each acorn squash half and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Roast squash for about 45 minutes, until it's tender to the fork.
  • While the squash is roasting, prepare the quinoa. Bring quinoa and vegetable stock or water to a boil in a medium saucepan. Once boiling, lower to a simmer, cover, and let cook for about 15 minutes, until all water is absorbed. Fluff with a fork and set aside.
  • Add olive oil to a large skillet over medium heat. Add onions, mushrooms, garlic, and habanero pepper and sauté while occasionally stirring for about 7 minutes, until beginning to brown. Sprinkle about ¼ teaspoon salt and ¼ teaspoon pepper into mixture and squeeze lemon juice over.
  • Turn heat to low and add the cooked quinoa to the veggie mixture. Add in spinach and stir to combine and wilt spinach a bit. Stir in feta cheese and parsley.
  • Spoon quinoa mixture into acorn squash halves and top with additional feta and parsley. Add dried cranberries, if desired.
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