Roasted Acorn Squash Stuffed with Quinoa Mushroom Pilaf

Roasted Acorn Squash Stuffed with Quinoa Mushroom Pilaf

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 3
Calories 421 kcal


  • 3 medium acorn squash halved lengthwise, seeds removed
  • olive oil for brushing acorn squash

Quinoa Pilaf

  • 2 tablespoons extra virgin olive oil divided
  • 1 onion finely chopped, divided
  • 1 cup quinoa rinsed well and drained
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 3 sprigs fresh thyme
  • 2 cloves garlic minced
  • 1 1/2 cups mushrooms finely chopped
  • 2 stalks celery finely chopped
  • 4 leaves sage minced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Brush tops and inside of squash cavity lightly with olive oil. Season lightly with salt.
  3. Roast in oven until fork tender, about 45 minutes to an hour. Roasting time will depend on the size of your squash.
  4. Remove from oven and set aside.

Quinoa Pilaf

  1. While acorn squash is roasting, heat 1 tablespoon olive oil in a saucepan. Add half the onion and cook until softened, about 2-3 minutes. Add the quinoa, broth, water and thyme, and bring to a boil. Reduce heat to low, and cook, covered, until liquid has been absorbed, about 15-20 minutes.
  2. In a skillet, heat remaining tablespoon of oil, and add rest of onion, mushrooms, celery and sage. Saute until vegetables are soft and no more liquid from mushrooms remains.
  3. Toss mushroom mixture with cooked quinoa, along with pumpkin seeds and dried cranberries. Season to taste with salt and pepper.
  4. Stuff acorn squash halves with Quinoa Pilaf.
Nutrition Facts
Roasted Acorn Squash Stuffed with Quinoa Mushroom Pilaf
Amount Per Serving
Calories 421 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 501mg22%
Potassium 680mg19%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 10g11%
Protein 13g26%
Vitamin A 415IU8%
Vitamin C 6.8mg8%
Calcium 58mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.