Description

A wholesome and comforting dish featuring sweet roasted acorn squash halves filled with savory quinoa, aromatic spices, and optional crunchy pecans. This versatile recipe works perfectly as a nutritious side dish or satisfying vegetarian main course. The natural sweetness of the acorn squash pairs beautifully with the nutty quinoa and warm cinnamon-nutmeg spice blend for a seasonal favorite that’s as nourishing as it is delicious.

Ingredients

Scale

2 medium acorn squash (about 2½–3 pounds total)
1 cup quinoa, rinsed well
2 cups low-sodium vegetable or chicken broth (or water)
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely diced
2 cloves garlic, minced
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sea salt and freshly cracked black pepper, to taste
2 tablespoons chopped fresh parsley or chives (optional, for garnish)
¼ cup toasted pecans or walnuts, roughly chopped (optional, for crunch)

Instructions

Preheat & Prep Squash
- Preheat your oven to 400°F (200°C).
- Slice each acorn squash in half, scoop out the seeds, and brush the cut sides with 1 tablespoon of olive oil.
- Sprinkle them lightly with salt and pepper.
Roast the Squash
- Place squash halves cut-side down on a parchment-lined baking sheet.
- Roast until tender and golden at the edges, about 25–30 minutes, depending on their size.
- You’ll know they’re ready when you can pierce the flesh easily with a fork.
Cook the Quinoa
- While your squash is roasting, grab a medium saucepan. Heat the remaining 1 tablespoon olive oil over medium heat.
- Sauté the diced onion until soft and translucent, about 4 minutes—give it a stir now and then so it doesn’t stick.
- Add the garlic and cook another minute, just until it smells heavenly.
- Pour in the rinsed quinoa and stir to coat each little grain in that garlicky onion mix.
- Then add the broth (or water), cinnamon, nutmeg, and a pinch of salt.
- Bring to a gentle boil, reduce heat to low, cover, and simmer until all the liquid’s absorbed—about 15 minutes.
- Remove from heat and fluff with a fork.
Assemble & Serve
- Take your squash out of the oven and carefully flip them cut-side up.
- Scoop a generous mound of quinoa into each cavity.
- If you like, sprinkle on toasted nuts for a little crunch and scatter fresh parsley or chives over the top for a pop of color.
Family-Style Finish
- Serve them right from the baking sheet or transfer to a big platter so everyone can help themselves.

Notes

For a sweeter variation, drizzle a little maple syrup over the squash before roasting.
Make it a complete meal by adding chickpeas or white beans to the quinoa mixture.
The squash skins become tender when roasted and are edible, providing additional nutrients and fiber.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a 350°F oven until warmed through.
For meal prep, roast the squash and prepare the quinoa filling up to 2 days ahead, then assemble and reheat before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish, Side Dish
Method: Roasting, Stovetop
Cuisine: American, Plant-based

Nutrition

Serving Size: 1 squash half with filling
Calories: 285
Sugar: 1g
Sodium: 145mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: acorn squash recipe, quinoa stuffed squash, healthy vegetarian dinner, winter squash recipe, quick acorn squash with quinoa, easy fall recipe, plant-based main dish, roasted squash, wholesome side dish, nourishing comfort food