Stuffed Baked Acorn Squash

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Golden acorn squash, roasted to perfection and filled with a savory mixture of quinoa, vegetables, herbs, and melted cheese, makes this stuffed baked acorn squash a stunning centerpiece for any meal. With its naturally sweet and nutty flavor, acorn squash pairs beautifully with hearty fillings, creating a comforting yet wholesome dish.

This recipe brings together the best of autumn flavors—earthy, cheesy, and herbaceous—while remaining versatile enough to enjoy year-round. Whether served as a vegetarian main or an impressive side, it’s sure to win over both family dinners and holiday tables.

What Kind of Acorn Squash Should I Use?

Look for firm, heavy acorn squash with deep green skin and minimal blemishes. The size can vary, but medium squash (about 1.5 to 2 pounds) are perfect for stuffing, offering enough room for the filling without being overwhelming on the plate. Organic or farmers-market squash often have richer flavor, but any good-quality acorn squash will work well.

Ingredients for the Stuffed Baked Acorn Squash

  • Acorn Squash: The star of the show, its sweet, tender flesh becomes the perfect edible bowl.
  • Quinoa: Provides protein and a slightly nutty texture that complements the squash.
  • Onion & Garlic: Add aromatic depth and savory notes to the filling.
  • Bell Peppers: Bring color, crunch, and a touch of sweetness.
  • Mushrooms: Add umami richness and heartiness.
  • Cheese (Mozzarella or Parmesan): Melts into the filling for creaminess and a golden top.
  • Olive Oil: For roasting and sautéing, adding richness and flavor.
  • Fresh Herbs (Parsley, Thyme): Brighten the dish and provide fresh, herbal notes.
  • Salt & Pepper: Essential for seasoning every layer to perfection.
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How To Make the Stuffed Baked Acorn Squash

Step 1: Prepare the Squash

Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes, until tender when pierced with a fork.

Step 2: Make the Filling

While the squash roasts, cook the quinoa according to package instructions. In a skillet, heat olive oil over medium heat and sauté diced onion, minced garlic, chopped bell peppers, and mushrooms until softened. Stir in the cooked quinoa, herbs, salt, and pepper. Remove from heat and mix in half of the cheese.

Step 3: Stuff and Bake

Turn the squash halves cut side up. Spoon the quinoa mixture generously into each half, pressing down slightly. Sprinkle the remaining cheese over the top. Return to the oven and bake for another 10-15 minutes, until the cheese is melted and golden.

Step 4: Garnish and Serve

Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley or thyme before serving. Enjoy warm as a main dish or hearty side.

Serving and Storing Stuffed Baked Acorn Squash

Serve your stuffed baked acorn squash hot from the oven, with a sprinkle of fresh herbs for extra brightness. It pairs beautifully with a simple green salad or roasted vegetables. For extra flair, drizzle with a balsamic glaze or a touch of hot honey.

To store leftovers, let the squash cool completely. Place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can roast the squash and prepare the filling a day in advance. Stuff them when ready to bake, then heat and serve.

What protein can I add?

For extra protein, consider adding cooked sausage, ground turkey, or chickpeas to the filling.

Can I freeze stuffed acorn squash?

While possible, freezing may change the texture of the squash. If freezing, wrap tightly and freeze up to one month. Reheat in the oven from frozen.

How do I make it vegan?

Skip the cheese or use a plant-based alternative. Make sure your sautéed mixture uses vegan butter or just olive oil.

What other grains work instead of quinoa?

Couscous, farro, or rice are great substitutes if you don’t have quinoa on hand.

Want More Dinner Ideas?

If you love this stuffed baked acorn squash, you’ll probably enjoy these other cozy dinner favorites:

• Cheesy Spinach Stuffed Shells for a comforting pasta night.
• Chicken Cordon Bleu Casserole with rich, creamy layers.
• Mexican Cornbread Casserole for a spicy, hearty twist.
• Pan-Seared Mediterranean Cod in Tomato Basil Sauce if you’re craving light and fresh flavors.
• Sweet Garlic Chicken in the Crockpot for an easy, hands-off dinner.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you try adding sausage or going vegan? Did you sprinkle extra cheese or herbs on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!

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Stuffed Baked Acorn Squash

  • Author: Olivia McKenney
  • Total Time: 1 hour
  • Yield: 4 servings
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Description

A comforting and wholesome dish featuring roasted acorn squash filled with a savory mixture of quinoa, vegetables, herbs, and melted cheese. Perfect as a vegetarian main or hearty side, this recipe brings cozy flavors to your table.

Ingredients

2 medium acorn squash (about 1.5–2 pounds each)

1 cup quinoa

1 small onion, diced

2 cloves garlic, minced

1 cup bell peppers, diced (any color)

1 cup mushrooms, chopped

1 cup shredded mozzarella or Parmesan cheese

2 tablespoons olive oil

2 tablespoons fresh parsley or thyme, chopped

Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper.
  2. Place squash cut side down on a baking sheet; roast 25–30 minutes until tender.
  3. Meanwhile, cook quinoa according to package instructions.
  4. In a skillet, heat olive oil and sauté onion, garlic, bell peppers, and mushrooms until soft.
  5. Stir in cooked quinoa, herbs, salt, and pepper. Remove from heat; mix in half the cheese.
  6. Turn squash cut side up, fill with quinoa mixture, and top with remaining cheese.
  7. Bake 10–15 minutes until cheese is melted and golden.
  8. Garnish with fresh herbs before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

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