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Vegetarian Stuffed Acorn Squash

Gillean Barkyoumb
Recipe by Gillean Barkyoumb

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  • Prep 15 mins
  • Total 1h 5 mins
  • Medium
  • Serves 4

This vegetarian dish is a showstopper! The cheesy quinoa filling creates an irresistible crispy topping. Make it as part of a plant-based holiday dinner, or on its own for a light weeknight meal.

Tip: Cheese can be omitted to make this meal dairy-free.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 medium acorn squash
  • 2 tablespoons water
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1/4 cup raw pepitas
  • 1/4 cup dried cranberries
  • 1/4 cup chopped scallions
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1 clove garlic, peeled, minced
  • 1 tablespoon lemon juice
  • 3/4 cup parmesan cheese, grated
  • 1/2 cup goat cheese, crumbled

Utensils

  • Large Spoon
  • Large Microwave-Safe Bowl
  • Large Bowl
  • Step 1

    Preheat oven to 400˚F.

  • Step 2

    Carefully slice through acorn squash from the tip to the stem. Use a large spoon to scoop out and discard the seeds.

  • Step 3

    Place squash halves face up in a large microwave safe bowl with 2 tablespoons water. Drizzle 1 tablespoon olive oil over the squash and sprinkle with 1/4 teaspoon of salt. Microwave on high for 8-10 minutes, or until fork tender.

  • Step 4

    Meanwhile, place the PossiblePan over medium high-high. Add quinoa and water, stir, and bring to a boil then reduce to a simmer. Cook uncovered for 18 to 20 minutes, or until all the liquid is absorbed. Transfer quinoa to large mixing bowl and set aside.

  • Step 5

    Wipe pan clean and place back on the stove over medium heat. Add pepitas, stirring frequently until gold brown and toasted, about 4 minutes. Transfer to mixing bowl with quinoa.

  • Step 6

    To the quinoa mixture, add cranberries, scallion, parsley, garlic, lemon juice, parmesan cheese, goat cheese remaining salt, and olive oil. Gently stir ingredients until evenly combined.

  • Step 7

    Wipe pan clean and place cooked acorn squash in the pan, cut sides facing up. Divide quinoa mixture evenly amongst squash. Place pan in the oven, uncovered, and bake for 18-20 minutes, or until the quinoa mixture is golden on top.

  • Step 8

    When cooking is complete, garnish stuffed squash with parsley, and serve immediately.

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