Sunday Stuffed Acorn Squash with Herbs

Name: Sunday Stuffed Acorn Squash with Herbs
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1/2 cup walnuts, chopped; 1 cup mushrooms, diced; 1/2 cup onions, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes; 1/2 cup grated Parmesan cheese; Fresh parsley for garnish

Highlighted under: Wholesome Healthy Meals Ideas

I love Sundays because they are perfect for a little extra time in the kitchen, and this Stuffed Acorn Squash recipe has become a favorite. The sweet and nutty flavor of the roasted acorn squash pairs beautifully with fresh herbs and a savory filling that’s both satisfying and nutritious. It allows me to experiment with different herbs available in my garden, so I often end up with a delightful blend of flavors each time I make it. It’s an incredible dish that brings comfort and joy to our family table.

Created by

Genevieve Porter

Last updated on 2026-01-14T07:49:35.124Z

I first tried stuffed acorn squash at a friend's dinner party and was blown away by how satisfying it was as a vegetarian dish. I decided to create my version, focusing on a hearty stuffing that embraces seasonal flavors. The combination of quinoa, nuts, and herbs creates a delightful texture and taste that can stand alone as a main course or accompany roasted meats.

One tip I discovered is to roast the squash cut-side down initially. This allows the squash to caramelize beautifully while keeping it moist. Adding a sprinkle of cheese on top during the last few minutes of baking gives it that golden finish, making it even more irresistible.

Why You'll Love This Recipe
A perfect balance of sweet and savory flavors.
Versatile and can be customized with your favorite grains and herbs.
Visually stunning dish that impresses at any gathering.

Choosing and Preparing Acorn Squash

When selecting acorn squashes, look for ones that feel heavy for their size and have a rich, deep green coloration, indicating ripeness. You can also choose squashes with a slightly dimpled skin, as it often suggests sweeter flesh inside. Before cooking, wash the squash thoroughly to remove any dirt, and use a sharp knife to halve them evenly, taking care to avoid injury. A sturdy cutting board is essential to stabilize the squash during cutting.

After roasting, the acorn squash should be tender but not mushy. When you scoop out the seeds, you should see a beautiful golden-orange flesh, which is packed with flavor. A great tip is to roast the squash cut-side down, as this helps to caramelize the sugars in the flesh, enhancing its natural sweetness and yielding a lovely golden color when you flip it over.

Herbs and Flavor Enhancements

The herbs in this recipe play a crucial role in elevating the dish. Dried thyme and rosemary bring earthy notes that complement the sweetness of the squash, while the red pepper flakes add a subtle kick that balances the flavors beautifully. If you prefer a different flavor profile, feel free to experiment with fresh herbs like sage or basil; just about one tablespoon of finely chopped fresh herbs can replace a teaspoon of dried herbs for a more vibrant taste.

Incorporating additional ingredients into the filling can also add layers of flavor. Consider adding dried fruits like cranberries or apricots for a touch of sweetness or some sautéed spinach for extra nutrition. Just remember to adjust the seasoning accordingly, as dried fruits can add sweetness, while more vegetables might require a touch of salt or additional spices.

Ingredients

For the Squash

2 medium acorn squashes
2 tablespoons olive oil
Salt and pepper to taste

For the Filling

1 cup quinoa, rinsed
2 cups vegetable broth
1/2 cup walnuts, chopped
1 cup mushrooms, diced
1/2 cup onions, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
Fresh parsley for garnish

Instructions

Prepare the Squash

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

Cook the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Filling

In a skillet over medium heat, add a splash of olive oil. Sauté the onions and garlic until translucent. Stir in the mushrooms, walnuts, dried thyme, rosemary, and red pepper flakes. Cook until the mushrooms are tender.

Combine and Stuff

In a large bowl, combine the cooked quinoa, sautéed mixture, and half of the Parmesan cheese. Stir well to combine. Remove the acorn squashes from the oven and carefully fill each half with the quinoa mixture, pressing down lightly.

Bake

Sprinkle the remaining Parmesan cheese on top of each stuffed squash. Return them to the oven and bake for an additional 15-20 minutes until golden and bubbling. Garnish with fresh parsley before serving.

Pro Tips

Don't hesitate to customize the filling with your favorite vegetables, beans, or spices to suit your taste!

Make-Ahead and Storage Tips

This stuffed acorn squash recipe is perfect for meal prep. You can cook the quinoa and prepare the filling a day in advance. Store them in airtight containers in the refrigerator, keeping the squash halves separate until just before baking. This way, you can just fill the squashes and roast them as needed—ideal for busy weeknight dinners or an easy lunch option.

If you're looking to store leftovers, ensure that the stuffed squashes are cooled completely before placing them in an airtight container. They can be kept in the refrigerator for up to three days. When reheating, cover with foil to retain moisture and heat at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Serving Suggestions and Variations

For a complete meal, serve the stuffed acorn squash alongside a fresh salad or a warm grain side dish such as couscous or farro. This combination not only adds variety to the table but also enhances the nutritional profile of your meal. Consider dressing the salad lightly with a citrus vinaigrette to contrast the savory squashes.

Another variation is to swap out the quinoa for a different grain such as rice or barley. Each grain absorbs flavors differently, which can alter the taste of the dish slightly. For a heartier filling, consider adding cooked lentils or even chickpeas for additional protein, making this recipe suitable for various dietary needs while remaining delicious.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the stuffed acorn squash a day ahead, cover and refrigerate, then bake them shortly before serving.

→ What can I use instead of quinoa?

You can replace quinoa with rice, farro, or any other grain you prefer.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze stuffed acorn squash?

Yes, you can freeze them. Just ensure they cool completely, wrap tightly, and store in freezer-safe containers for up to 3 months.