Bursting with the seasonal flavors of cranberry and rosemary, this stuffed acorn squash is a must-make for your next holiday get-together or weeknight dinner. The simple, but flavorful filling combines onions with tender Shiitake mushrooms with fresh rosemary in fluffy quinoa. This healthy entrée is ready in just 40 minutes, but to make your weeknight simpler, cook the quinoa ahead of time.
Quinoa Mushroom Stuffed Acorn Squash [Vegan, Grain-Free]
- 2 acorn squash (or other small squash for roasting), halved and seeds removed
- 1 tablespoon olive oil
- 8 ounces Shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 1-2 tablespoons fresh rosemary, chopped
- 1/2 cup dried cranberries
- 1 1/2 cups quinoa, cooked
- Preheat oven to 400°F.
- On a greased or foil-lined sheet pan, place squash cut side down on pan. Roast for 30 or until browning achieved.
- While the squash roasts, in a large skillet or pan, heat olive oil on medium-high heat. Add the onions and mushrooms and cook for 5-7 minutes (until slightly both mushrooms and onions slightly browned).
- Stir in the rosemary and cook an additional 2-3 minutes. Turn off the heat.
- Transfer the onion mixture to a large mixing bowl. Combine the quinoa and cranberries. Stir well to combine. Set aside.
- Once the squash is soft (by piercing with a fork) remove from the oven and slowly scoop the onion and quinoa mixture into the squash, fill to the top.
- Optional: Return the stuffed squash to the oven to heat the stuffing for an additional 2 minutes.
- Turn off the oven. Serve with a side salad or other non-starchy vegetables for a delicious meal.