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Stuffed Acorn Squash

There's nothing that speaks Fall more than squash. There are so many varieties of squash, but my absolute favorite is the acorn squash. Not only is it naturally sweet with a smooth texture, but it's also beautifully shaped. And, cut in half, it's the perfect vessel for stuffing. You're going to love this recipe!

Stuffed Acorn Squash with Quinoa & Cranberries

Servings: 4


  • 4 Acorn Squash (if they're large, you can purchase 2 squash)

  • 1/2 tsp. Kosher salt

  • 1/4 tsp. black pepper

  • 1 1/2 cups vegetable broth

  • 3/4 cup quinoa, rinsed

  • 1 tsp. olive oil + 1 tsp. for drizzling + 1/2 tsp for the squash

  • 1 small yellow onion

  • 2 garlic cloves, minced

  • 8 oz. cremini mushrooms, chopped (this will give the texture of ground meat, so chop finely)

  • 1/4 cup cranberries

  • 1 Tbsp. rosemary, chopped fine (or 1 tsp. dried rosemary)

  • 1/4 cup pumpkin seeds, toasted (optional)

  • 4 oz. goat cheese (optional)


  1. Preheat oven to 400F.

  2. Prepare squash for roasting by slicing the bottom tip off (to make a flat surface). Then slice the top stem off. Cut in half either lengthwise (to keep it acorn shaped) or horizontal (for a flower shape). Using a spoon, scrape out the seeds from the center and discard or set aside and roast later for a healthy snack.

  3. Brush the insides with olive oil and season with salt and pepper.

  4. Turn upside down on a baking sheet and roast for 25-30 minutes, until fork tender.

  5. Make the quinoa by placing broth in a shallow pan and heat until it comes to a boil. Add the quinoa, cover with a lid and turn down the heat to low and simmer for 12 minutes. Turn off heat and let sit for 5 minutes. Remove lid and fluff with a fork.

  6. While the quinoa cooks, cut up the onion, garlic, mushrooms and rosemary.

  7. Heat a saute pan on medium-high heat and when hot, add olive oil. Add mushrooms and cook for 5 minutes, until they stop releasing water and start to brown.

  8. Add the onions and saute with the mushrooms for 3-4 minutes. Add the gralic and saute for 1 minute.

  9. Turn off heat and add the cooked quinoa, dried cranberries and the rosemary and stir to combine.

  10. Fill the cooked squash with as much filling as you can. Let some overflow on the side, if needed.

  11. Drizzle each with some olive oil and place back in the oven for 15 minutes. Remove from oven and sprinkle with toasted pumpkin seeds and goat cheese, if using. Serve warm.

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