Autumn Stuffed Veggie Acorn Squash


Servings: 4


  • 2 medium acorn squash
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon fine sea salt, divided
  • ½ cup quinoa, rinsed
  • 1 cup water
  • ¼ cup dried cranberries
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • ¾ cup grated Parmesan cheese (Substitute for Cashew Cheese to make the recipe Vegan)
  • ½ cup crumbled goat cheese or feta (Substitute for Vegan Cheese to make the recipe Vegan)


  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).
  2. Prepare the Acorn Squash:

    • Wash the acorn squash thoroughly and then cut them in half horizontally. Scoop out the seeds and membranes using a spoon. This will leave you with four acorn squash halves.
  3. Roast the Squash:

    • Brush the inside of each squash half with 1/2 tablespoon of olive oil and sprinkle with a pinch of salt.
    • Place the squash halves, cut-side down, on a baking sheet lined with parchment paper or a silicone baking mat.
    • Roast in the preheated oven for about 30-40 minutes or until the squash is tender and easily pierced with a fork. The exact cooking time may vary depending on the size of your squash.
  4. Prepare the Quinoa:

    • While the squash is roasting, rinse the quinoa under cold water.
    • In a saucepan, combine the rinsed quinoa and 1 cup of water. Bring it to a boil over medium-high heat.
    • Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed.
    • Remove from heat and fluff the quinoa with a fork.
  5. Prepare the Stuffing:

    • In a large mixing bowl, combine the cooked quinoa, dried cranberries, pepitas, chopped green onion, chopped parsley, minced garlic, lemon juice, and 1/4 teaspoon of salt. Mix well to combine.
    • Add the grated Parmesan cheese or vegan alternative to the quinoa mixture and stir until it’s evenly distributed.
  6. Assemble the Stuffed Squash:

    • Once the acorn squash halves are tender, remove them from the oven.
    • Carefully flip them over so the cut sides are facing up.
    • Fill each squash half with the quinoa mixture, packing it in firmly.
    • Sprinkle the crumbled goat cheese, feta, or vegan cheese of your choice over the top of each stuffed squash.
  7. Final Roasting:

    • Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until the cheese is slightly melted and the stuffing is heated through.
  8. Serve:

    • Remove the stuffed squash from the oven and let them cool for a few minutes.
    • Garnish each squash half with a sprinkle of chopped fresh parsley.
    • Serve the Autumn Stuffed Vegetarian Acorn Squash halves warm as a delicious and hearty autumn meal.

Enjoy your Autumn Stuffed Vegetarian Acorn Squash, a delightful combination of seasonal flavors!