Can I eat the skin of the acorn squash in this recipe?

Yes, this recipe specifically bakes the acorn squash until the skin is totally soft, making it edible and adding to the dish's texture and nutrients.

What is the purpose of browning the onions for 7 minutes?

Browning the onions for an extended period, adding splashes of water as they stick, caramelizes them. This process brings out their natural sweetness and develops a deep, rich flavor that enhances the entire stuffing.

Can I prepare the quinoa ahead of time?

Absolutely. If you have cooked quinoa ready, it saves time. Otherwise, the recipe instructs how to cook 1/2 cup of dry quinoa to yield the 1 1/2 cups needed for the stuffing.

How should I store leftover Quinoa-Stuffed Acorn Squash?

Store any leftover stuffed squash halves in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Could I use a different type of squash or nuts?

While acorn squash is specified for its edible skin and shape, you could experiment with other winter squashes like delicata. For nuts, pecans or almonds could be substituted for walnuts, though the flavor profile would change slightly.

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Quinoa-Stuffed Acorn Squash
[Vegan, Gluten-Free]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Two halves of golden-brown roasted acorn squash, generously overflowing with a savory quinoa and vegetable stuffing, garnished with chopped walnuts.

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Quinoa-Stuffed Acorn Squash [Vegan, Gluten-Free]

Dairy Free

This stuffed acorn squash is so filling, it can be used as a main course. It's packed with mushrooms, crunchy cabbage, walnuts, and quinoa, making it a power-packed addition to gatherings with family or friends. Grab a big spoon and dig in!

Ingredients You Need for Quinoa-Stuffed Acorn Squash [Vegan, Gluten-Free]

1-3 acorn squashes
1 1/2 cups cooked quinoa
1/2 cup onion, diced
1 1/2 cups mushrooms, diced
1 cup celery, diced
1/2 cup cabbage, finely chopped
1/2 teaspoon salt
A few turns cracked black pepper
1/2 cup walnuts, chopped and lightly toasted

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How to Prepare Quinoa-Stuffed Acorn Squash [Vegan, Gluten-Free]

Preheat the oven to 375°F , cut your squash in half (don’t try to cut through the stem, cut on one side of it), and scoop out the seeds.
Place the squash in a baking dish with the cut side face down, and add enough water to fill the baking dish by 1/4-inch. If using an 8×8-inch baking dish, that’s about 1 cup of water.
Loosely cover with foil and bake until totally soft, about 35 minutes. You want the skin to be soft as well because you can eat the skin.
Set aside the squash for now.
If you already have quinoa made, bonus. If not, you will need to cook 1/2 cup for this recipe. To do that, add the 1/2 cup of quinoa to 1 cup of water in a small pot, and bring to a boil. Turn the heat to low, stir and cover with a lid. Gently simmer for about 15 minutes, until all of the water is absorbed and the quinoa is soft and fluffy.
When the quinoa is done cooking, place it into a large mixing bowl and set aside for now.
Heat a large skillet over medium heat until the skillet is hot, about a minute. Add the onions and cook for 7 minutes, stirring often and adding just a splash of water as they start to stick. You want the onions to turn nice and brown, this will bring out the sweetness of the onions and give the overall dish a nice deep flavor. Add a splash of water each time you notice them sticking to the pan.
Add the mushrooms, celery, cabbage, salt, and pepper and cook for 5 minutes, stirring occasionally.
Add the veggie mixture and the lightly toasted walnuts to the quinoa and stir together.
Take each of the cooked squash halves and fill them with the quinoa mixture. Press the mixture down so that you can fit as much of the quinoa mixture in each half as possible.