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Vegetarian Stuffed Acorn Squash

Hearty Stuffed Acorn Squash with Quinoa, Cranberries, and Feta Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squashes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • Black pepper, to taste
  • 1 cup dry quinoa
  • 2 tbsp unsalted butter
  • 1 small yellow onion
  • 2 cloves garlic
  • 8 oz cremini mushrooms
  • 2 packed cups chopped kale
  • 1/3 cup dried cranberries
  • 1/3 cup chopped toasted pecans
  • 1/2 cup crumbled feta cheese
  • 1 tsp fresh thyme leaves

Method
 

  1. Heat oven to 400°F (200°C). Halve squash, scoop seeds, rub cut sides with oil, and season with salt and pepper. Roast cut side down for 30 to 35 minutes until tender.
  2. Rinse quinoa and cook in boiling salted water for 12 to 15 minutes until tender. Drain and set aside.
  3. Melt butter in a skillet. Cook onion until soft, add garlic, then mushrooms, and let brown. Add kale and cook until wilted. Off heat, stir in quinoa, cranberries, pecans, feta, thyme, and remaining salt.
  4. Flip squash cut side up, fill with the quinoa mixture, and bake 10 minutes more until hot. Serve right away.

Notes

Start the quinoa as soon as the squash goes into the oven so both are ready around the same time. If your squash halves finish roasting early, just keep them on the baking sheet at room temperature until the filling is ready.