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Harvest-Stuffed Acorn Squash with Quinoa & Mushroom Medley

Our Harvest-Stuffed Acorn Squash brings the tastes of autumn to your table. Filled with a flavorful medley of quinoa, mushrooms, and spinach, generously seasoned, and sweetly dressed with maple syrup, it's an impressive main for any day. The final touch of pomegranate seeds elevates the dish both in...
2
1 hr 10 min
TOTAL TIME
666
CALORIES
$3.25
PER SERVING
Harvest-Stuffed Acorn Squash with Quinoa & Mushroom Medley
Ingredients
16 INGREDIENTS
4 SERVINGS
Carrot
1 medium carrot
finely chopped
Olive Oil
1 tbsp olive oil
Nutritional Yeast
2 tbsp nutritional yeast
Pomegranate Seeds
1/4 cup pomegranate seeds
for garnish
Cooked Quinoa
1 1/2 cups cooked quinoa
Spinach
2 cups spinach
roughly chopped
Acorn Squashes
2 medium acorn squashes
Coconut Oil
3 tbsp coconut oil
Maple Syrup
3 tbsp maple syrup
Chopped Pecans
1/4 cup chopped pecans
Shallot
1 medium shallot
finely chopped
Dried Thyme
1 tsp dried thyme
Sea Salt
2 tsp sea salt
Garlic Powder
1 tsp garlic powder
Mushrooms
8 medium mushrooms
finely chopped
Ground Black Pepper
1 tsp ground black pepper
Directions
11 STEPS
15 min
PREP TIME
55 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Preheat your oven to 400ºF.
2
Cut a small slice off each end of the acorn squashes, then halve them width-wise. Discard the seeds.
3
In a shallow baking dish, place the squash halves, flesh side up. Rub each half with coconut oil and evenly drizzle with maple syrup.
4
Bake the squash on the center rack for 40 - 45 minutes, or until they are tender.
5
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the finely chopped mushrooms, carrot, and shallot to the skillet. Sauté the vegetables until the mushrooms start to release their juices, usually 2 - 3 minutes.
6
Add the thyme, garlic powder, salt, pepper, and cooked quinoa to the skillet, mixing until the veggies and quinoa are well combined. Allow the quinoa to warm through.
7
Next, add in the roughly chopped spinach and pecans. Continue to cook until the spinach has wilted.
8
Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed.
9
Mound this quinoa and vegetable mixture into the baked squash halves, ensuring each one is evenly filled.
10
Return the baking dish to the oven for an additional 5 - 10 minutes, allowing the filled squash to heat through.
11
Serve each stuffed squash steaming hot, sprinkled with a generous handful of pomegranate seeds, for a sweet pop of color and flavor
Health Info
Macros
102g
CARBS
24g
FAT
16g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
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Ultimate Stuffed Roasted Acorn Squash {Paleo, Whole30}
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Frequently Asked Questions
How do I choose the right acorn squash for stuffing?
How should I cut the acorn squash for stuffing?
What can I use for stuffing the acorn squash?
How long should I cook the acorn squash for stuffing?
How can I tell if the acorn squash is cooked?
My squash is cooked but my stuffing isn't, what should I do?
How can I make a vegan/vegetarian version of stuffed acorn squash?
Can I eat the skin of acorn squash?
What can I serve with stuffed acorn squash?
How can I add more flavor to my acorn squash before stuffing?