Description
Enjoy a cozy and flavorful autumn meal with this Mushroom Quinoa Stuffed Acorn Squash. This gluten-free and vegetarian dish features tender roasted acorn squash filled with a savory mix of earthy mushrooms, nutty quinoa, and creamy Parmesan cheese. It’s a visually stunning and hearty option perfect for holiday gatherings or a comforting weeknight dinner.
Ingredients
Scale
- 2 whole Acorn Squash
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 8 ounces Baby Bella Mushrooms
- 2 whole Shallots
- 2 cloves Garlic
- 4 sprigs Thyme
- 1 cup Dry Quinoa
- 2 cups Vegetable Broth
- 1/2 cup Whole Milk
- 1 teaspoon Black Pepper
- 1/2 cup Parmesan Cheese
- 2 tablespoons Balsamic Glaze
- 1/2 cup Pomegranate Arils
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut each acorn squash in half and scoop out the seeds. Brush the flesh with olive oil and salt. Place cut side down on the baking sheet and bake for about 30 minutes until tender.
- In a skillet, heat olive oil over medium-high heat. Add mushrooms and shallots, sautéing for 6-8 minutes until softened and fragrant.
- Stir in minced garlic and cook for 1 minute. Add dry quinoa and toast for 1-2 minutes.
- Pour in vegetable broth and milk. Add thyme sprigs, salt, and pepper. Cover, reduce heat, and cook for 17-20 minutes until quinoa is fluffy.
- Stir in half of the Parmesan cheese into the quinoa mixture.
- Fill each acorn squash half with the quinoa mixture and sprinkle the remaining Parmesan on top.
- Return stuffed squashes to the oven and bake for 10-15 minutes until golden and bubbly.
- Drizzle with balsamic glaze and garnish with pomegranate arils before serving.
Notes
- Serve warm for the best texture and taste.
- You can add chopped fresh parsley for extra color and freshness.
- For a vegan option, use nutritional yeast instead of Parmesan cheese and unsweetened plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 squash half
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg