Quinoa Stuffed Acorn Squash Recipe

This incredible stuffed acorn squash recipe features a filling of quinoa, leeks and fresh herbs. It’s vegan, gluten free, and a total crowd pleaser!

Squashes are all over at the farmers markets this time of year in Indianapolis. I must admit that for years, the idea of winter squash never much intrigued me. It seemed hard and time consuming to prepare…and brought back faint childhood memories of being forced against my will to sample some each fall (just try it!). But today, acorn squash is one of Alex and my favorite fall treats! Keep reading for this stuffed acorn squash recipe.

Related: 10 Easy Quinoa Recipes

How to make this quinoa stuffed acorn squash recipe

There are lots of great things about acorn squash: it has a sweet and nutty flavor, and it only takes about 30 minutes to roast!  And with no real chopping or peeling involved? That’s my kind of recipe.

I love accenting sweet with savory flavors, so while there are many recipes for stuffed acorn squash that call for roasting with sugar or stuffing with dried fruit, I knew I’d prefer a straight savory combination with the squash. I chose a stuffing of quinoa with some sauteed leeks, one of my favorite fall foods, and it fit the bill perfectly. Of course, this stuffed acorn squash recipe can have endless variations – just adjust to use your favorite grains and stuffing items: like cheese, nuts, dried fruit, and so forth!

How to roast acorn squash

Roasting acorn squash is incredibly simple and it’s easy to tell when it’s finished cooking. To roast the squash for this stuffed acorn squash recipe, you first need to halve the squash using a very sharp knife and then scoop out the seeds. Then drizzle the halves with olive oil. Place the squash onto a parchment paper-lined baking tray (parchment paper is a must! It makes for easy cleanup) and sprinkle with salt and pepper.

Roast the acorn squash for about 35 minutes, or until the squash is fork tender. The edges will turn slightly brown in the oven and the squash should smell slightly nutty as well. Once you’ve roasted the acorn squash, you simply have to top it with the quinoa stuffing and dig in!

How to cut leeks

Another skill in this recipe is cutting the leeks for the quinoa filling! If you’ve never cut a leek before, here is our tutorial. And make sure to watch this video to see it in action!

1. Chop off the dark green stems of the leeks and the bottom root.
2. Slice the leeks in half length-wise.
3. Place each leek half cut-side down on the cutting board, then slice it into thin slices, resulting in half-moon shapes. You will likely notice dirt in between each layer of the leeks,
4. Rinse the sliced leeks thoroughly in a colander, then shake them dry.

Looking for squash recipes?

Here are a few of our favorite squash recipes for all types of squash:

• Butternut Squash Lentil Soup with Kale
• Instant Pot Stuffed Acorn Squash with Pecans
• Roasted Delicata Squash Fries
• Vegetarian Stuffed Acorn Squash
• Spaghetti Squash Mac and Cheese
• Roasted Acorn Squash with Wild Rice Stuffing
• Roasted Butternut Squash
• Vegan Butternut Squash Soup with Za’atar
• Curried Acorn Squash Soup
• Butternut Squash Mac and Cheese
• Chipotle Black Bean Stuffed Delicata Squash
• Acorn Squash Salad with Farro
• Stuffed Delicata Squash
• Incredible Spaghetti Squash Pad Thai
• Baked Butternut Squash Chips
• Winter Squash Agrodolce
• Easy Butternut Squash Soup Recipe

This stuffed acorn squash recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Quinoa Stuffed Acorn Squash Recipe

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(2 votes, average: 5.00 out of 5)

5 from 2 reviews

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x

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Description

This incredible stuffed acorn squash recipe features a filling of quinoa, leeks and fresh herbs. It’s vegan, gluten free, and a total crowd pleaser!

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Scale 1x2x3x

Ingredients

• 2 large acorn squash (2 1/2 pounds each) or 4 small acorn squash
• 3 1/2 tablespoons olive oil, divided
• 1 1/2 cups uncooked quinoa (white, red, or mixed)
• 1 pound leeks
• 1/4 cup fresh sage
• 1/4 cup fresh thyme
• 1/2 cup walnuts
• 1 teaspoon kosher salt, divided
• Fresh ground pepper

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Instructions

1. Preheat oven to 425°F.
2. Cut each squash in half and scoop out the seeds with a spoon. Drizzle 1/2 tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes.)
3. Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1 1/2 cups quinoa and 2 1/4 cups water. Or, use our Instant Pot quinoa method. While the quinoa cooks, complete Step 2 and 3.
4. Chop the leeks (watch the video!): Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves.
5. If not already chopped, roughly chop the walnuts.
6. In a skillet, heat 1 1/2 tablespoons olive oil. Add the leeks and sauté about 4 minutes, just before they begin to brown.
7. In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don’t burn.
8. When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, and a drizzle of olive oil.
9. When the squash are done, spoon quinoa generously into each half. Top with walnuts and serve immediately.

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Notes

Inspired by Whole Living, November 2011

• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegetarian

Keywords: Stuffed Acorn Squash, Stuffed Acorn Squash Recipe, Roasted Acorn Squash

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