Quinoa Stuffed Acorn Squash

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Warm and comforting, Quinoa Stuffed Acorn Squash is a delightful fall dish. Roasted squash halves are filled with a savory blend of quinoa, herbs, mushrooms, corn, cranberries, and toasted pecans. A healthy and flavorful plant-based meal ready to enjoy!

As the temperatures drop and autumn sets in, it’s time to embrace cozy and comforting meals that warm both body and soul. And nothing says fall quite like the earthy flavors of roasted squash. So, when the forecast calls for chilly weather, make your day cozier with this easy-to-make Quinoa Stuffed Acorn Squash!

This plant-based recipe is a delightful combination of roasted fall squash, flavorful herbs, hearty quinoa, and an array of veggies. It’s a dish that captures the essence of autumn and brings comfort to every bite.

The preparation for this dish is a breeze, taking only about 15 minutes of your time. Simply roast the acorn or carnival squash halves until tender and golden, while you simmer the quinoa with a delightful blend of spices and water.

Everything you’ll need to make this easy Quinoa Stuffed Acorn Squash dinner:

  • acorn or carnival squash
  • olive oil
  • salt and pepper
  • water
  • white quinoa
  • cumin
  • cinnamon
  • paprika
  • red onion
  • mushrooms
  • balsamic vinegar
  • yellow corn
  • fresh parsley
  • dried cranberries
  • toasted pecans
  • crispy chickpeas
  • lemon


It’s time to eat all the warm and cozy foods that we love at this time of the year! So, don’t let the chilly weather dampen your spirits; indulge in the comfort and warmth of this delightful plant-based recipe. Enjoy the flavors, embrace the season, and savor the joy of cooking and sharing cozy meals with your loved ones. Cheers to the beauty of fall and the delight of delicious food that warms both body and soul!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Quinoa Stuffed Acorn Squash

The forecast today? CHILLY. Which means the food today? COZY. Warm up with this easy to make, comforting, roasted fall squash stuffed with flavorful herbs, veggies, and quinoa. This healthy plant-based recipe actually only takes about 15 minutes of effort… then you just roast, wait, and enjoy!
Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 2


  • Oven


  • 1 acorn or carnival squash I used carnival!, halved with seeds removed
  • 1 tsp olive oil
  • 1 tsp salt and pepper divided
  • cup water
  • cup white quinoa
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ red onion chopped
  • 8 oz mushrooms sliced
  • 1 tbsp balsamic vinegar
  • ¼ cup yellow corn
  • ½ cup fresh parsley chopped
  • ¼ cup dried cranberries
  • 2 tbsp toasted pecans chopped
  • ¼ cup crispy chickpeas
  • 1 lemon zested


  • Preheat oven to 350.
  • Lightly coat squash with olive oil and sprinkle with salt and pepper. Place in a glass baking dish cut side up and roast for 40-45 minutes until tender and golden.
  • Meanwhile, add quinoa, water, salt, pepper and spices to a small sauce pan and simmer for 15 minutes, covered.
  • Saute onion and mushrooms until golden.
  • Add cooked veggies and remaining ingredients to the cooked quinoa and mix gently to combine.
  • Spoon quinoa mixture into roasted squash halves and enjoy!
Keyword baked, dairy free, gluten free, one pot vegan dinner, plant based, stuffed squash
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