Go Back
Before diving into the savory stuffed acorn squash recipe, it’s essential to understand the star ingredient: acorn squash. This winter squash is known for its distinct acorn shape and rich, green exterior, often featuring stripes or spots of yellow or orange. The flavor profile of acorn squash is mild and slightly sweet, making it a versatile base for both savory and sweet dishes.

Savory Stuffed Acorn Squash

Discover the warmth and comfort of savory stuffed acorn squash, perfect for fall and winter meals. This nutritious dish combines the sweet flesh of acorn squash with protein-rich quinoa and fiber-packed black beans, resulting in a hearty and satisfying meal. It's versatile enough to cater to various dietary needs, allowing for endless customizations. Easy to prepare and visually stunning, this recipe will impress family and friends at any gathering. Enjoy a delicious blend of flavors while nourishing your body with seasonal produce.
Print Recipe Pin Recipe

Ingredients
  

2 medium acorn squashes

1 cup quinoa (rinsed and drained)

2 cups vegetable broth (or water)

1 tbsp olive oil

1 small yellow onion (diced)

2 cloves garlic (minced)

1 red bell pepper (diced)

1 cup cooked black beans (rinsed and drained)

1 cup corn (fresh, frozen or canned)

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

Salt and pepper to taste

½ cup chopped fresh cilantro (or parsley)

½ cup feta cheese (crumbled, optional)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: Carefully slice the acorn squashes in half from stem to base. Scoop out the seeds and pulp using a spoon, creating hollow boats for the filling. Brush the insides with olive oil and sprinkle with a pinch of salt and pepper. Place the halves cut-side down on a baking sheet.

      Roast the Squash: Roast the squash halves in the oven for about 25-30 minutes, or until they are tender and can be easily pierced with a fork.

        Cook Quinoa: While the squash roasts, combine quinoa and vegetable broth in a medium pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

          Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the peppers soften.

            Combine Filling: In a large bowl, mix the cooked quinoa, sautéed vegetables, black beans, corn, cumin, chili powder, smoked paprika, and cilantro (reserve some for garnish). Season with additional salt and pepper to taste.

              Stuff the Squash: Remove the roasted squash from the oven, and carefully flip them over. Generously fill each half with the quinoa mixture, packing it slightly to ensure a good portion in eachhalf.

                Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the tops are slightly crispy and heated through.

                  Garnish and Serve: Remove from the oven, sprinkle with crumbled feta cheese if using, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings