Mushroom 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
Scale
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