Mushroom and Quinoa Stuffed Acorn Squash with Parmesan, Pomegranate, and Balsamic Glaze Recipe
Introduction
Mushroom and Quinoa Stuffed Acorn Squash is a rich, hearty, and nutritious vegetarian entree perfect for holidays or weeknight dinners. Each squash half is filled with a savory quinoa and mushroom mixture, topped with parmesan, and finished with a sweet balsamic glaze and festive pomegranate arils.
Ingredients
- 2 medium acorn squashes
- 2 tablespoons olive oil, divided
- 1 cup quinoa, rinsed
- 8 ounces cremini or baby bella mushrooms, chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups vegetable or chicken broth
- ½ cup whole milk or cashew milk
- 2 teaspoons fresh thyme leaves, plus sprigs
- ½ cup grated Parmesan cheese, divided
- Salt and freshly ground black pepper, to taste
- Balsamic glaze, for drizzling
- ¼ cup pomegranate arils (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 425ºF and line a baking sheet with parchment paper or foil. Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and season with salt. Place each half flesh side down on the baking sheet and roast for about 30 minutes, or until the flesh is tender and easily pierced with a fork.
- Step 2: While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots and cook for 6 to 8 minutes until softened. Add the garlic and cook for another minute. Stir in the quinoa and toast it lightly for 1 to 2 minutes. Pour in the broth and milk, season with salt and pepper, and add thyme sprigs. Bring to a simmer, cover, reduce heat to low, and cook until the quinoa absorbs the liquid and becomes fluffy, about 15 minutes. Remove the thyme sprigs and stir in half of the Parmesan cheese.
- Step 3: Turn the roasted squash halves flesh side up and fill each cavity with the quinoa mixture. Sprinkle the remaining Parmesan cheese over the top. Return the filled squash halves to the oven and bake for another 10 to 15 minutes, until the cheese is lightly golden.
- Step 4: Remove from the oven and drizzle with balsamic glaze. Garnish with pomegranate arils if desired. Serve warm, either as a main dish or alongside your favorite protein and salad.
Tips & Variations
- Swap cremini mushrooms with shiitake for deeper umami flavor.
- Use rosemary or sage instead of thyme for a different herbal note.
- Make your own balsamic reduction by simmering balsamic vinegar until thickened if you don’t have a glaze.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese and use plant-based milk and broth.
Storage
Wrap leftover stuffed squash halves tightly in plastic wrap and refrigerate for up to 4 days. To reheat, place them in a baking dish with a little water in the bottom and warm in a 350ºF oven for about 15 minutes or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the quinoa filling ahead of time?
Yes, you can make the quinoa and mushroom filling a day ahead and store it in the refrigerator. When ready to eat, stuff the roasted squash and bake as directed.
What if I don’t have balsamic glaze?
You can use regular balsamic vinegar, but reduce it over low heat until it thickens into a syrup. This homemade balsamic reduction works wonderfully as a sweet, tangy finish.
PrintMushroom and Quinoa Stuffed Acorn Squash with Parmesan, Pomegranate, and Balsamic Glaze Recipe
Mushroom and Quinoa Stuffed Acorn Squash is a rich, hearty, and nutritious vegetarian entree perfect for fall and holiday meals. The acorn squash is roasted until tender, stuffed with a creamy, umami-rich mixture of quinoa, mushrooms, garlic, and parmesan, then baked again to golden perfection. Finished with a sweet balsamic glaze and festive pomegranate arils, this dish balances sweet, salty, savory, and umami flavors beautifully. Ideal as a standalone meal with a side salad and fresh bread or served alongside your favorite protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Acorn Squash
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil, divided
- Salt, to taste
For the Quinoa Filling
- 1 tablespoon olive oil
- 8 ounces cremini or baby bella mushrooms, chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth (or chicken broth for non-vegetarian)
- ½ cup whole milk or cashew milk
- 2 teaspoons fresh thyme leaves (or 1 teaspoon rosemary and/or sage)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese, plus extra for topping
For Garnish and Finishing
- Balsamic glaze, for drizzling
- Pomegranate arils, for garnish (optional)
Instructions
- Roast Acorn Squash: Preheat the oven to 425ºF and line a baking sheet with parchment paper or foil for easy cleanup. Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the flesh evenly with olive oil and season with salt. Place the squash halves flesh side down on the baking sheet and roast for about 30 minutes, or until the flesh is easily pierced with a fork.
- Prepare Quinoa Filling: While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and shallots and cook for 6 to 8 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed quinoa and toast for 1 to 2 minutes. Pour in the broth and milk, and season with salt and pepper. Add the fresh thyme sprigs, bring the mixture to a simmer, then cover and reduce the heat to low. Cook until the quinoa has absorbed all the liquid and is fluffy, about 15 minutes. Remove the thyme sprigs and stir in the Parmesan cheese to create a creamy, risotto-like filling.
- Stuff Acorn Squash: Remove the roasted squash from the oven and carefully fill the hollow center of each half with the quinoa and mushroom mixture. Sprinkle extra Parmesan cheese over the top. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the tops are lightly golden and cheese is melted.
- Finish and Garnish: Drizzle the stuffed squash with balsamic glaze and garnish with pomegranate arils for a festive touch before serving.
Notes
- For extra umami flavor, add some chopped shiitake mushrooms to the quinoa filling.
- Use cashew milk to keep the recipe vegetarian and add creaminess without dairy.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar until thick and syrupy.
- Store leftover stuffed squash wrapped in plastic wrap in the refrigerator for up to 4 days.
- Reheat leftovers in the oven at 350ºF with a little water in the baking dish for about 15 minutes.
- Serve with a crisp side salad and fresh bread for a complete meal.
- The pomegranate arils are optional but add a lovely pop of color and sweet contrast to the dish.
Keywords: stuffed acorn squash, quinoa stuffed squash, vegetarian stuffed squash, mushroom quinoa recipe, fall vegetarian dinner, balsamic glaze squash, holiday vegetarian entree
