Vegetarian Stuffed Acorn Squash

The final dish
As seen on
Cookie + Kate
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(202)

Ingredients

4 servings
  • 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
  • ½ cup crumbled goat cheese or feta
AmericanKid-FriendlyBakingVegetarian
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Preparation

Chef’s notes

Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).
Change it up:
You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.
Make it dairy free/vegan:
Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.
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