Name: Stuffed Baked Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 medium acorn squash, halved and seeds removed; 1 cup quinoa; 2 cups water or vegetable broth; 1 red bell pepper, diced; 1/2 onion, finely chopped; 2 garlic cloves, minced; 1 cup shredded parmesan or cheddar cheese (divided); 2 tablespoons olive oil; 2 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme; Salt and pepper to taste

A cozy classic with a colorful twist, this Stuffed Baked Acorn Squash recipe combines the nutty sweetness of roasted acorn squash with a savory, herb-infused quinoa stuffing. It’s the kind of dish that captures everything we love about fall comfort food—warm, filling, and visually stunning.

Each halved squash becomes a golden vessel, perfectly cradling a hearty mix of quinoa, sautéed vegetables, cheese, and aromatic herbs. This meal is equally welcome as a vegetarian main dish or a charming seasonal side. It tastes as good as it looks and feels like a warm hug from the inside out.

What Kind of Acorn Squash Should I Use?

When choosing acorn squash for baking and stuffing, look for ones that are firm, heavy for their size, and have dull, deep green skin with occasional orange spots. Avoid squash with soft spots or shiny skin—a sign it’s under-ripe. Medium-sized squashes are best for even roasting and easier serving.

Ingredients for the Stuffed Baked Acorn Squash

Acorn Squash: The star of the show. Its mild sweetness and tender flesh make it ideal for roasting and stuffing.

Quinoa: A protein-packed grain that holds the stuffing together while absorbing all the delicious flavors.

Bell Peppers: Adds brightness, a slight crunch, and color to balance the dish.

Onion and Garlic: Build a flavor base with rich aromatics.

Parmesan or Cheddar Cheese: For a melty, savory finish on top of each stuffed squash.

Olive Oil: Helps roast the squash and sauté the vegetables.

Fresh Herbs (Parsley, Thyme): Adds fresh, earthy notes to contrast the roasted elements.

Salt and Pepper: Essential for seasoning and balance.

How To Make the Stuffed Baked Acorn Squash

Step 1: Roast the Acorn Squash

Preheat your oven to 400°F (200°C). Carefully slice each squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes until tender.

Step 2: Cook the Quinoa

While the squash is roasting, cook quinoa according to package directions. Once fluffy and done, set aside.

Step 3: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add chopped onions, garlic, and bell peppers. Cook for about 5-7 minutes until softened and fragrant. Stir in fresh herbs, salt, and pepper.

Step 4: Combine the Stuffing

In a large bowl, combine the cooked quinoa with the sautéed vegetables. Add half of the shredded cheese and mix until everything is well incorporated.

Step 5: Fill and Bake

Once the squash halves are tender, flip them cut-side up and fill each cavity generously with the quinoa mixture. Top with the remaining cheese.

Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.

Serving and Storing Your Stuffed Acorn Squash

Serve your stuffed acorn squash hot, straight from the oven, garnished with freshly chopped parsley. It pairs beautifully with a crisp green salad or roasted Brussels sprouts. For a more indulgent twist, a drizzle of balsamic glaze adds a touch of sweetness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven until warmed through, or microwave in 1-minute intervals until hot.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can roast the squash and prepare the filling a day in advance. When ready to serve, stuff the squash and bake for 15 minutes until hot and melty.

Is it possible to freeze stuffed acorn squash?

It can be frozen after baking. Wrap each half tightly in foil and store in a freezer-safe bag. Reheat in the oven from frozen at 375°F until hot, about 30-35 minutes.

Can I add meat to the stuffing?

Absolutely. Cooked ground turkey, sausage, or even shredded rotisserie chicken can be mixed into the quinoa for extra protein.

What can I use instead of quinoa?

Brown rice, couscous, or even wild rice work well as alternatives.

Do I need to peel the squash?

No peeling necessary. The skin becomes tender when roasted and helps hold the filling. You can eat around it or enjoy it if you like.

Want More Vegetarian Dinner Ideas?

If you love this stuffed baked acorn squash, here are more hearty and delicious ideas from my kitchen:

Zucchini Frittata is a fluffy, veggie-packed favorite perfect for brunch or dinner.
Potatoes with Mushroom Gravy delivers ultimate comfort in every bite.
Fried Zucchini makes for a crisp and addictive side dish.
Couscous Arugula Salad is light yet filling, with a peppery freshness.
Easy Japchae brings bold Korean flavors with chewy sweet potato noodles.