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    Delightful Mom Food / Recipes / Meal Type / Dinner / Stuffed Acorn Squash (Vegan Option) with Quinoa, Blue Cheese, Walnuts

    Last Updated December 29, 2021. Published September 29, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Stuffed Acorn Squash (Vegan Option) with Quinoa, Blue Cheese, Walnuts

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    A colorful vegetarian quinoa stuffed acorn squash recipe (vegan option included) with quinoa, blue cheese and toasted walnuts! The filling comes together quickly while the acorn squash bakes. The final touch is a drizzle of honey or maple syrup to compliment the nutty flavors.

    stuffed squash with quinoa and honey drizzle

    Why this stuffed acorn squash recipe works

    • It’s fall and acorn squash is in season! – It’s beginning to look a lot like fall around here, although the heat is still extreme in many places all over the world. But that won’t hinder us from making cozy comfort foods like quinoa stuffed acorn squash, apple cider, pumpkin pies, pumpkin hummus, and pumpkin soup. Really anything using delicious seasonal flavors, produce and spices which means acorn squash! If you are not used to this tasty squash it is beautiful roasted and has a delicious nutty flavor and is less sweet than butternut squash.
    • Contains plant-based protein, fiber, iron, and amino acids – This stuffed acorn squash recipe is plant based with a vegan option (details down below). It is packed with fiber, potassium, vitamins and minerals from acorn squash [source] and protein from crunchy walnuts and fluffy quinoa.
    • A dinner that comes together quickly – while the squash is roasting you will be preparing the other ingredients before baking it together. This dish is ready in less than 1 hour. The time can be cut in half if you roast or bake the acorn squash in advance, which I love to do that to save time!
    • vegetarian with a vegan option meal! – This recipe contains no meat and is perfect for meatless Mondays! Some days call for a break from meat and so this acorn recipe is super satisfying and filling for those evenings. Additional ingredients can be added such as chopped mushrooms, dried cranberries and other favorite fall veggies.

    What goes into stuffed squash

    The base is acorn squash and the filling is a blend of quinoa, blue cheese, toasted walnuts, green or white onion, spinach and thyme. Use either honey or maple syrup for the sweet drizzle that compliments all the flavors combinations. The dressing is a blend of avocado oil (or extra virgin olive oil), lemon juice and salt and pepper. P.S. I forgot to add the salt and pepper in the picture!

    ingredients to make stuffed squash recipe

    How to make vegetarian stuffed acorn squash

    STEP 1: Wash the acorn squash off to remove any dirt then coat each one with olive oil and wrap it in foil. You can also cut the acorn squash in half first before roasting, but it is easier to cut after it is cooked.

    STEP 2: Meanwhile, make the quinoa and fluff it with a fork.

    how to stuff squash with quinoa cooked on the stove

    STEP 3: Then toast the walnuts on the stovetop.

    STEP 4: Make the dressing which mixes into the filling.

    walnuts and dressing in a bowl

    STEP 5: Add to the pot of cooked quinoa the toasted walnuts, cheese, dried thyme, chopped spinach, and dressing and mix it together. Then cover the pot until the acorn squash is ready to be filled.

    STEP 6: When the acorn squash is finished baking, let it cool then cut it in half and drizzle ½ teaspoon of honey into each half.

    quinoa filling with blue cheese walnuts onion and spinach

    Step 7: Stuff each half of acorn squash with the filling and drizzle another ½ teaspoon on top (to caramelize). Bake the stuffed acorn squash for 20 minutes or until it is golden and caramelized on top slightly.

    four acorn squash halves stuffed with vegetarian quinoa filing

    FAQs and Expert Tips

    What does acorn squash pair well with?

    Acorn squash has a slightly nutty flavor and pairs well with quinoa, rich cheese such as feta, goat, or blue cheese, garlic, honey, maple syrup, and cranberries.

    Is acorn squash supposed to be hard?

    To determine if acorn squash is ripe, it should be hard and heavy. Squishy, soft and bruised areas are usually a sign the vegetable has spoiled.

    Can you eat the skin of acorn squash?

    Yes! The skin of acorn squash is tender when cooked and can be sliced and blended in with the meat and filling.

    How do I tell if the acorn squash is bad?

    Visible signs of mold or if the squash smells like mold, is soft to poke, and light in weight is an indicator that it has spoiled or dried out.

    How do I make stuffed acorn squash vegan?

    To make this dish vegan, use vegan feta cheese in place of blue cheese and maple syrup in place of honey in equal quantities.

    Related Recipes

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    If you made this quinoa stuffed acorn squash recipe from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

    Pouring honey on stuffed acorn squash

    Stuffed Acorn Squash (Vegan Option) with Quinoa, Blue Cheese, and Toasted Walnuts

    A colorful vegetarian quinoa stuffed acorn squash recipe (vegan option included)! The filling comes together quickly while the acorn squash bakes. The final touch is a drizzle of honey or maple syrup to compliment the nutty flavors.
    5 from 3 votes
    Print Pin Rate
    Course: Entree, Main Course
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 474kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 2 tablespoons avocado oil or extra virgin olive oil + plus extra to coat the acorn squash
    • 2 acorn squash 1-¼ to 1-½ lb. each
    • 1.5 cups water
    • ¾ cup quinoa red or white
    • 4 tablespoons honey or maple syrup for vegan
    • ½ cup walnuts
    • 2 tablespoons lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ⅓ cup white onion or green onion
    • ⅓ cup blue cheese or use feta, goat cheese or vegan feta
    • 1 cup spinach chopped finely then measured
    • ½ teaspoon dry thyme

    Instructions

    • Preheat the oven to 400°F.
    • Cover the acorn squash in olive oil. Place in a baking dish or pan, cover with foil and bake for 35 minutes, until the flesh is easily pierced with a fork.
    • Meanwhile, cook quinoa with water according to directions. While the quinoa cooks, place nuts in a frying pan on stove top and toast for about 5 minutes, or until lightly browned.
    • In another bowl mix olive oil, lemon, salt and pepper.
    • When quinoa is finished add your lemon dressing, onion, spinach, cheese, thyme and toasted nuts. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
    • When squash is finished baking, let cool. Cut in half and scoop out seeds. Drizzle each half with ½ tablespoon of honey. Stuff each half with the quinoa mixture. Drizzle remaining ½ tablespoon of honey each over each acorn. Bake for 20 minutes to caramelize. Season with salt and pepper to taste.

    Notes

    Notes 1: To make this meal quicker, roast the acorn squash in advance up to 2 days before using. If it is chilled before the 20 minutes of baking it make need to bake filled longer than 20 minutes. A good gage is when the sugar topping is caramelized and the squash is warmed through. 

    Nutrition

    Calories: 474kcal | Carbohydrates: 65g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 468mg | Potassium: 1093mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1580IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

    My husband I both agree that fall is our favorite time of year as it feels calm. Sounds of rustling leaves and a fresh breeze passing through the air gives this season its peaceful presence. And after a busy summer, I am ready for the calm.

    This recipe was first published in 2013 and has been updated.

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    10 Comments

    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Comments

    1. Jennifer says

      January 3, 2022 at 12:52 am

      5 stars
      Oh my goodness, it’s delicious! I used walnuts and goat cheese, and added a small jar of pimentos (for that sweet red pepper flavor). I am going lower-carb, so I drizzled maple syrup on the top only to carmelize. It was absolutely amazing and my vegetarian son loved it too! Thank you for the wonderful idea.

      Reply
    2. Kari says

      February 8, 2019 at 12:51 am

      Do I mix in the frozen spinach or microwave it first?

      Reply
      • Danielle | Delightful Mom Food says

        February 8, 2019 at 4:05 am

        Just mix it right in unless it is a solid lump. If it is too thick and solid to mix, heat it or let it thaw until it is manageable and will mix into the quinoa ingredients. It will heat up quickly with the warm quinoa and and when it is stuffed into the squash before baking more.

        Reply
    3. Anonymous says

      February 17, 2014 at 12:58 am

      How many calories does this have?

      Reply
    4. Anonymous says

      November 4, 2013 at 12:30 am

      I made this today and really enjoyed it. I could – and did – eat the stuffing all on its own. I used walnuts and goat cheese from the options above. The only thing I did differently from the recipe was halving and seeding the squash before roasting; I knew I wasn't going to be patient enough to let the squash cool so I could cut and seed it. Everything turned out great!

      Reply
      • admin says

        November 4, 2013 at 3:23 pm

        So glad you left a comment about what you did and how much you enjoyed it! Thank you. I ate the stuffing by itself too… its addicting!

        Reply
    5. Nicole says

      September 18, 2013 at 11:23 pm

      What are the two cups of water for?

      Reply
      • admin says

        September 19, 2013 at 3:16 am

        For cooking the quinoa. Then add other ingredients once quinoa is cooked.

        Reply
    6. Anonymous says

      September 9, 2013 at 1:49 am

      Am thinking about trying this – has anyone else tried it that would like to comment?

      Reply
    7. Macarena Martínez says

      September 7, 2013 at 10:49 pm

      This looks delicious! I'm trying it! 🙂

      Reply

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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