- 1 medium-size acorn squash, rinsed, halved and seeded
- 1 medium celery stalk, thinly sliced or diced
- 1 medium carrot, peeled and thinly sliced or diced
- 4-5 mushrooms, thinly sliced (I used baby bellas, but button mushrooms would work great too)
- 1/4 quarter of small onion, chopped
- 1 large clove of garlic, minced
- 1/2 cup quinoa
- 1 1/2 cups broth, chicken or vegetable
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- olive oil
- salt and pepper
- grated parmesan cheese
2. While your squash is roasting in the oven, make your quinoa stuffing. Add 1-2 tablespoons of olive oil to a large, deep skillet. Add your vegetables and garlic and saute for about 5 minutes. Add the broth, quinoa and dried herbs to the pan and give it a good stir.
4. Once your acorn squash is out of the oven, lightly salt and pepper the squash again and then stuff the center cavity with generous helpings of the prepared quinoa stuffing. Top with Parmesan cheese and return to oven for about 20 minutes or until it is warm through. Your Parmesan cheese topping will also take on a lovely, light brown color. Serve warm and enjoy!
Roasted Acorn Squash with Quinoa Vegetable Stuffing
- 1 medium-size acorn squash, rinsed, halved and seeded
- 1 medium celery stalk, thinly sliced or diced
- 1 medium carrot, peeled and thinly sliced or diced
- 4-5 mushrooms, thinly sliced (I used baby bellas, but button mushrooms would work great too)
- 1/4 quarter of small onion, chopped
- 1 large clove of garlic, minced
- 1/2 cup quinoa
- 1 1/2 cups broth, chicken or vegetable
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- olive oil
- salt and pepper
- grated parmesan cheese
3. Bring the broth to a boil and then reduce to a simmer. Cover, stirring occasionally, until all the liquid is absorbed. Remove from the heat and set aside to wait for the acorn squash to finish roasting.
4. Once your acorn squash is out of the oven, lightly salt and pepper the squash again and then stuff the center cavity with generous helpings of the prepared quinoa stuffing. Top with Parmesan cheese and return to oven for about 20 minutes or until it is warm through. Your Parmesan cheese topping will also take on a lovely, brown color.
5. Serve warm and enjoy!

Hi Greg, yes I think they are perfect for stuffing π Thank you!
Thank you, Andrea! It turned out really nice.
Thank you, Grace! Quinoa was an instant hit with us.
Stuffing these squashes is a great idea because peeling them raw is so difficult. GREG
Dear Marcelle, great minds actually do think alike…I just made a stuffed butternut squash today for our Cottage Cooking Club group…your stuffed acorn squash looks fabulous (acorn squash is almost impossible to get around here) and the stuffing with quinoa looks absolutely fabulous!
Great looking recipe!
acorn squashes are PERFECT for stuffing! i love the components of your filling–very nutritious and delicious!
Hi Angie, thank you! π
As soon as the Halloween was over, all the squashes were gone from the market. I miss all the pumpkins. This looks scrumptious.
Hi David, I agree about it being wonderful. I love trying new things π Thank you!!
Marcelle – welcome to the world of quinoa! It is wonderful stuff! And thanks for a beautiful, savory recipe. Markipedia hates most winter squashes because people make them too sweet; I think he'd love this version!
Hi Marcelle, this looks so delicious, all my favorites baked together. Love it!
Hi Cheri, thank you! We really enjoyed it and we felt so healthy π
Hi John, I've eaten this twice in a week!:) Thank you so much!:)
Although we probably use more butternut squash than any other winter squash, acorn is my favorite. Love its shape, and its flavor is superb. Speaking of superb, what a wonderful recipe! Truly good stuff — thanks.