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Stuffed acorn squash topped with pomegranate seeds and pepitas.

Vegetarian Roasted Acorn Squash

This Vegetarian Stuffed Acorn Squash is a delicious and hearty meal, perfect for easy fall and winter dinners! Tender baked squash stuffed with a flavorful mixture full of quinoa, mushrooms, garlic, shallot, and herbs.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings

Ingredients

Squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Filling

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil separated
  • 2 cloves garlic
  • 1 shallot
  • 1 cup baby bella mushrooms sliced
  • 2 tablespoon green onion chopped
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup pomegranate seeds

Toasted pepitas

  • 1 tablespoon olive oil
  • ½ cup raw pepitas
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder

Instructions

Prep: cook the quinoa

  • Make the quinoa according to package directions to yield 1 cup of cooked quinoa. You can also make this while the squash is baking.

Cook the squash:

  • Preheat your oven to 400℉.
  • Cut your squash in half from top to bottom and place the 4x halves on a parchment paper lined baking sheet. Drizzle the flesh (the orange part) with olive oil and sprinkle with salt and pepper. Bake flesh side down for 30-40 minutes until fork tender.

Cook the filling:

  • Heat olive oil in a skillet over medium heat. Sauté the mushrooms, shallots, and garlic for about 5 minutes until tender and the onions are translucent.
  • Add in the green onion, sage, salt, and pepper, and mix to combine.
  • Transfer to a bowl with the cooked quinoa or add the quinoa right into your skillet and combine.

Combine and finish:

  • Once the squash halves are done cooking, flip them to be flesh side up and put the quinoa filling evenly in all 4 halves. Bake for an additional 15 minutes until golden on top.
  • In a small skillet over medium low heat, add 1 tablespoon olive oil and toast the pepitas until lightly golden, about 5 minutes. Toss with salt, pepper, and cayenne powder.
  • Top the finished dish with the toasted pepitas and pomegranate seeds. Serve warm.

Nutrition Estimate

Calories: 312kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1467mg | Potassium: 1076mg | Fiber: 7g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 4mg
Course: Appetizer, Main Course
Cuisine: American
Keyword: Squash, Vegetarian
Author: Haley