Stuffed acorn squash brings warmth, color, and all your favorite fall flavors to the table. It’s satisfying enough to be a vegetarian main but enchanting enough to steal the spotlight beside the turkey.
Stuffed Acorn Squash (Vegetarian)
Course: UncategorizedServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourA hearty, cozy vegetarian main packed with autumn flavors. Perfect as a centerpiece for meat-free guests—or a beautiful side for everyone.
Ingredients
2 acorn squash, halved and seeded
2 tablespoons olive oil
Salt & pepper
1 cup cooked quinoa or rice
½ cup chopped spinach
½ cup dried cranberries
½ cup pecans or walnuts
½ teaspoon cinnamon
1 tablespoon maple syrup
Optional: feta or goat cheese
Directions
- Preheat oven to 400°F (200°C).
- Brush squash with oil, salt, and pepper. Roast cut-side down for 25 minutes.
- Mix filling ingredients in a bowl.
- Flip squash, stuff with filling, and bake 15–20 more minutes.
- Top with cheese if using.
Optional Tips/Variations
- Add sautéed mushrooms for extra richness.
Swap quinoa for wild rice for more texture.
Storage & Reheating
- Stores 2–3 days.
- Reheat at 350°F for 15 minutes.
