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vegetarian stuffed acorn squash on a blue tray
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5 from 11 votes

Vegetarian Stuffed Acorn Squash

Quinoa vegetarian stuffed acorn squash is a healthy and delicious weeknight meal. Roasted acorn squash is stuffed with zesty citrus-flavored quinoa, garlic balsamic caramelized mushrooms, goat cheese, and cranberries. This easy recipe is gluten-free and done in less than one hour!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: acorn squash, Gluten Free, Vegetarian
Servings: 4
Author: Alena Kharlamenko, MS, RD


Acorn Squash

  • 4 medium acorn squash
  • 1 tablespoon olive oil
  • teaspoon salt


  • 1 cup quinoa
  • Zest and juice from 1 orange
  • cup water


  • ½ tablespoon olive oil
  • 8 ounces mushrooms, halved and sliced
  • 1 teaspoon dried thyme
  • 2 cloves garlic, sliced
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • 2 tablespoons dried cranberries
  • ¼ cup goat cheese, crumbled
  • 1 tablespoon chopped parsley (garnish) optional


  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tablespoon olive oil and ⅛ teaspoon salt.
  • Place the squash halves cut-side-up on the baking sheet and bake for 35-45 minutes, or until it's fork-tender. Remove from heat.
  • Meanwhile, prepare the quinoa. Rinse quinoa in a fine mesh strainer under running water. Combine quinoa, orange juice, orange zest, and 1½ cups of water in a medium saucepan. Cook on medium heat until it comes to a boil, then reduce heat to simmer. Cook uncovered for 10-15 minutes, or until the liquid is absorbed completely. Turn off the heat and cover the pot with a lid. Let stand for 5 minutes. Fluff quinoa with a fork.
  • While the acorn squash and quinoa are cooking, heat oil in a medium-large pan over medium heat. Add mushrooms and thyme, and cook for 5 minutes without stirring. Flip mushrooms over and cook for an additional 2-3 minutes. Add garlic, balsamic vinegar, and salt, and cook for 1-2 minutes.
  • Turn off the heat. Stir in quinoa, cranberries, and the goat cheese.
  • Add the filling evenly into the acorn squash halves. Garnish with parsley. Serve immediately.