Name: Mushroom and Quinoa Stuffed Acorn Squash: A Wholesome Fall Delight
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium acorn squashes; 3 Tbsp extra-virgin olive oil, divided; 3/4 tsp kosher salt, divided; 8 oz sliced baby bella (cremini) mushrooms; 1/2 cup finely chopped shallots; 2 cloves garlic, minced; 6 thyme sprigs; 1/2 cup dry quinoa; 1 cup vegetable broth; 3/4 cup whole milk (or unsweetened cashew milk); 1/4 tsp black pepper; 6 Tbsp grated Parmesan cheese, divided; 2–3 Tbsp balsamic glaze (homemade or store-bought); Pomegranate arils, for garnish (optional)

Description

This Mushroom and Quinoa Stuffed Acorn Squash is a hearty, wholesome dish packed with nutty quinoa, earthy mushrooms, and aromatic thyme. Finished with a drizzle of balsamic glaze and pomegranate arils, it’s the perfect balance of savory, sweet, and tangy—ideal for fall dinners or a vegetarian main course.

Ingredients

2 medium acorn squashes
3 Tbsp extra-virgin olive oil, divided
3/4 tsp kosher salt, divided
8 oz sliced baby bella (cremini) mushrooms
1/2 cup finely chopped shallots
2 cloves garlic, minced
6 thyme sprigs
1/2 cup dry quinoa
1 cup vegetable broth
3/4 cup whole milk (or unsweetened cashew milk)
1/4 tsp black pepper
6 Tbsp grated Parmesan cheese, divided
2–3 Tbsp balsamic glaze (homemade or store-bought)
Pomegranate arils, for garnish (optional)

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Instructions

Roast the squash: Preheat oven to 425ºF. Line a baking sheet with parchment paper or foil. Halve the acorn squashes lengthwise and scoop out the seeds. Brush flesh with 2 Tbsp olive oil and season with 1/2 tsp salt. Place cut side down and bake 30 minutes, until tender. Leave oven on.
Cook the filling: In a large skillet, heat remaining 1 Tbsp olive oil over medium-high. Add mushrooms and shallots; cook 6–8 minutes until soft. Add garlic and cook 1 minute more. Stir in quinoa and toast for 1–2 minutes.
Simmer the quinoa: Add broth, milk, remaining 1/4 tsp salt, and black pepper. Add thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook 17–20 minutes, until liquid is absorbed and quinoa is fluffy. Remove thyme sprigs and stir in 3 Tbsp Parmesan.
Stuff and bake: Spoon quinoa mixture into each roasted squash half. Sprinkle remaining Parmesan on top and bake 10–15 minutes, until tops are lightly golden.
Finish and serve: Drizzle with balsamic glaze and garnish with pomegranate arils. Serve warm, straight from the squash.

Notes

Make it vegan: Use cashew milk and substitute vegan butter and dairy-free Parmesan.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350ºF.
Variation: Try adding chopped spinach or kale to the quinoa mixture for extra greens.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course, Side Dish
Method: Roasted & Stuffed
Cuisine: American