Roasted Vegetable and Quinoa Stuffed Acorn Squash

This roasted vegetable and quinoa stuffed acorn squash makes for a delicious and healthy vegetarian main dish. Acorn squash halves are filled with a savory and protein-packed mixture of quinoa, roasted vegetables, beans, and cheese. The stuffed squash halves are then roasted until tender. Topped with crunchy pepitas, this colorful dish makes a spectacular meatless meal. Read on for pro tips on preparing perfect stuffed roasted squash.

Benefits of Stuffed Acorn Squash

Roasted stuffed acorn squash offers many benefits as a main course:

Vegetable Focused

The edible squash shell provides nutrients like vitamin A.

High Protein

Quinoa contains all essential amino acids making it a complete protein.

Satisfying and Filling

Hearty fare from fiber-rich ingredients keeps you full.

Make-Ahead Friendly

Assemble and stuff squash halves ahead of time, then roast later.

Fun Presentation

Colorful stuffed squash makes an eye-catching meal.

Selecting the Best Acorn Squash

Look for squash that are:

Smaller Sized

Around 1-2 pounds to yield halves that are easily stuffed.

Unblemished

Avoid squash with bruises, soft spots or damaged skin.

Heavy for Size

Heavier squash have thicker walls and less stringy flesh.

Good Shape

Squash should have a nice acorn shape with flat bases to sit up.

How to Roast Stuffed Acorn Squash

Roast stuffed squash to perfection:

1. Prep the Squash

Cut in half lengthwise and scoop out seeds and strings.

2. Precook Fillings

Soften aromatics and partially cook quinoa and vegetables.

3. Pack Squash Tightly

Spoon mixture generously into squash cavities.

4. Roast Cut Side Down

Place on sheet pan cut side down to prevent filling from drying out.

5. Bake Until Tender

Bake at 400°F for 45-60 minutes until easily pierced with a fork.

Vegetarian Fillings for Stuffed Squash

Use quinoa plus combos like:

- Roasted eggplant, feta, spinach

- Black beans, corn, peppers, cilantro

- Lentils, caramelized onions, mushrooms

- Brown rice, butternut squash, sage

- Barley, kale, sun-dried tomatoes, goat cheese

Flavorful Toppings

Finish roasted stuffed squash with:

- Chopped parsley

- Toasted pumpkin seeds

- Crumbled feta or goat cheese

- Drizzle of olive oil

- Fresh pomegranate seeds

Serving Suggestions

Pair roasted stuffed squash with:

- Wild rice pilaf

- Roasted Brussels sprouts

- Mixed green salad

- Cranberry sauce

- Warm crusty bread

Satisfying Vegetarian Meal from Stuffed Roasted Squash

With its savory quinoa filling and tender squash shell, this roasted vegetable and quinoa stuffed acorn squash makes for a spectacular meatless entree. The presentation is impressive but preparation is straightforward. Roast up a batch on Sunday to enjoy all week long.

5 FAQs about Stuffed Acorn Squash

1. What is the best stuffing for roasted acorn squash?

Quinoa, rice, lentils, beans, roasted veggies, cheese, herbs and spices make great fillings.

2. How long does stuffed acorn squash take to roast?

About 45-60 minutes at 400°F until squash is very tender when pierced.

3. What is the best way to prevent the stuffing from drying out?

Roast cut side down, loosely tent with foil, and brush with oil or broth halfway through roasting.

4. Can you prepare stuffed squash ahead of time?

Yes, stuff completely then refrigerate up to 2 days before roasting.

5. What proteins work instead of quinoa in the filling?

Beans, lentils, tempeh, tofu, edamame, nut or seed butter all add protein.