This vegetarian stuffed acorn squash is filled with healthy fall ingredients like quinoa, sauteed leeks, sage, and toasted pumpkin seeds! Sure to be a Thanksgiving or weeknight favorite. Vegetarian & gluten-free, vegan optional.
Fall is here! For the most part. It's still a little warm out most days, and turning the oven on still heats my small kitchen up uncomfortably, but fall is definitely happening. The mornings are cooler, the crickets are a little quieter, and pumpkin spice everything is everywhere.
I even received acorn squash in my CSA box last week (that's community-supported agriculture). What's more fall than that?
This vegetarian stuffed acorn squash is one of my new favorite recipes and I promise that I'm not just saying that! It really evokes that warm, cozy fall feeling that I thrive on at Cozy Peach Kitchen.
You will love how pretty this acorn squash turns out. It's perfect as a vegetarian centerpiece at holiday gatherings, or as a weeknight dinner. Most of the time needed to make this recipe is hands-free time while the acorn squash roasts.
Ingredients
Acorn squash: We'll roast the acorn squash with a bit of oil, salt and pepper until soft and browned.
Quinoa: This ancient grain provides a great, chewy texture and is also a complete protein.
Black beans: Combine with quinoa to provide a total of 18 grams protein per serving.
Toasted pumpkin seeds: Also known as pepitas, these seeds provide healthy fats, flavor, and all of the fall feelings.
Leeks: When sauteed for a few minutes, leeks make a great savory addition to these squash bowls
Apple: Choose a honeycrisp, gala, or other sweet apple for sweet and savory flavor contrast.
Parmesan cheese: provides the perfect amount of umami flavor. Do note that parmesan cheese is not vegetarian unless you select one that is specially labeled as such. If you can't find parm, shredded asiago is also great in this recipe.
Sage: Nothing says fall quite like sage! Combine with salt and pepper for a simple but hearty seasoning.
How do you roast acorn squash?
Step 1. Start by slicing the squash in half from the stem down. Try to make the two halves as even as you can without actually slicing through the stem. Be careful, as the squash can be quite tough to slice through.
Step 2. Use a spoon to remove the seeds. I like to use a grapefruit spoon for this. It makes removing the seeds so much easier!
Step 3. Lightly oil the inside of each acorn squash half. Sprinkle with salt and pepper.
Step 4. Place face up in a baking dish or sheet pan (this is my go-to sheet pan). Roast at 400 degrees F for 45-50 minutes. It is ready when a fork can easily pierce the inside.
Step by step instructions
Start by roasting the squash (see above for step-by-step instructions).
While the squash is roasting, prepare the filling:
- Cook quinoa until fluffy - this will take about 20 minutes.
- Sauté sliced leeks and kale in a small skillet over medium heat. Cook until starting to soften, then add the pumpkin seeds. Sauté for a minute more, stirring as needed to evenly toast the seeds.
- Combine all ingredients in a large bowl (I love my glass pyrex bowls for mixing!)
Next, stuff the squash. Remove the roasted squash from the oven. Add ½-1 cup of quinoa mixture to each squash boat. Sprinkle with additional parmesan cheese.
Return to the oven and bake for another 10 minutes. This will warm the filling, melt the cheese, and make the acorn squash extra soft and flavorful.
Tips and tricks
- Extra quinoa stuffing can be enjoyed cold in a salad with leafy greens, or on its own. It will keep in the fridge for 3-5 days.
- These squash boats can also be made with butternut squash or other fall squash.
- To reheat one serving of acorn squash: Cover the top of the squash with foil. Bake in a 350-degree oven for 15-20 minutes, or until center is warmed through.
- For anyone wondering, you do not eat the skin of winter squash - acorn, butternut or otherwise.
Looking for more vegetarian mains?
You might like these tempeh stuffed zucchini boats, stuffed bell peppers or loaded sweet potatoes (do you notice a theme?).
Here are a few more of my favorite fall recipes:
- Tortellini with Ricotta and Roasted Butternut Squash
- Lentil and Mushroom Casserole
- Vegan Tofu Pot Pie
- Vegetarian Mushroom Cheesesteak
- Sweet Potato Black Bean Burgers
Vegetarian Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
- ½ cup dry quinoa
- 1 cup water or vegetable broth
- 1 teaspoon olive oil
- ½ cup diced leeks
- 1 cup finely sliced lacinato kale
- ¼ cup raw pumpkin seeds
- 1 can (15 ounces) black beans drained and rinsed
- ⅓ cup diced apple
- ½ cup shredded parmesan cheese divided in half (see note)
- 1 tablespoon fresh chopped sage
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Start by rinsing the outside of each acorn squash to remove any debris. Using a sharp knife, carefully slice in half lengthwise from the stem to the pointed bottom. Do not cut through the stem. Use a spoon or grapefruit spoon to remove the seeds and stringy bits.
- Drizzle one tablespoon of oil over the yellow flesh of the acorn squash. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Place cut side-up on a sheet pan. Roast for 45 minutes, or until the squash can be easily pierced with a fork. It's okay if it's not 100% done because it will go back in the oven again for 10 minutes.
- Meanwhile, prepare the quinoa by combining ½ cup quinoa and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes, or until quinoa is fluffy and the liquid is absorbed.
- Meanwhile, heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, add diced leeks and sliced kale. Saute until leeks are softened, about 5 minutes. Add pumpkin seeds and saute a minute more. Remove from heat once pumpkin seeds are lightly browned.
- Combine cooked quinoa, drained black beans, leeks, kale, pumpkin seeds, diced apple, fresh sage, ¼ cup shredded parmesan, salt and pepper in a medium mixing bowl.
- Add ½ to 1 cup quinoa mixture to each roasted acorn squash. Sprinkle remaining ¼ cup parmesan cheese evenly over each squash half.
- Return stuffed squash to oven and cook for 5-10 more minutes, or until the cheese is melted. Remove from oven and enjoy!
Notes
- Parmesan cheese is often not vegetarian. You should be able to find vegetarian-labled shredded Parmesan at Whole Foods or other major grocery stores -- check this list for recommedations. Asiago cheese would also work well in this recipe.
- These squash boats can also be made with butternut squash. The recipe instructions remain the same.
- To reheat one serving of acorn squash: Cover the top of the squash with foil. Bake in a 350-degree oven for 15-20 minutes, or until center is warmed through.
- Extra quinoa stuffing can be enjoyed cold in a salad with leafy greens, or on its own. It will keep in the fridge for 3-5 days.
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