I first made this stuffed acorn squash recipe for Thanksgiving, but its spiced quinoa filling is so good that it's become one of my go-to fall recipes.
The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, Brussels sprouts, and sweet potatoes (you know, the kind without marshmallows).
Now, with hearty vegetarian main dishes like this stuffed acorn squash, I couldn’t miss the turkey less. When I started working on this recipe, I knew I wanted to make an unconventional stuffed squash. Obviously, you won’t find ground beef or a sausage and apple combination here, but I also veered off the traditional vegetarian stuffed acorn squash path. Instead of using wild rice, dried cranberries, and onions and celery in my filling, I went in a totally different direction: Tex-Mex!
Vegetarian Stuffed Acorn Squash Recipe Ingredients
This stuffed acorn squash filling is DELICIOUS, hearty, and healthy. Here’s what you’ll need to make it:
- Cooked quinoa and black beans make up its hearty base.
- Avocado adds creaminess.
- Cumin and coriander spice it up.
- Feta gives it a tangy, salty punch of flavor.
- Onion, green onions, and green chiles add heat and depth of flavor.
- Pepitas add crunch.
- Lime brightens it up.
While the squash roasts, sauté the onion and stir in the other ingredients. When the squash halves are tender and golden brown, remove them from the oven and load them up with the yummy filling! Enjoy!
Stuffed Acorn Squash Serving Suggestions
If you serve this stuffed acorn squash recipe at Thanksgiving, I’m sure you’ll have a spread of dishes like cornbread stuffing, cauliflower mashed potatoes, an autumn salad, and apple pie or crumble to go with it.
If you make it on its own, I recommend pairing it with a simple veggie side like roasted beets, lemon green beans, or roasted cauliflower. Alternatively, embrace its Mexican flavors and pair it with my Mexican street corn salad!
Depending on the size of your acorn squash, you may have some of the filling left over. My leftover suggestion: make post T-giving tacos!
If you love this stuffed acorn squash recipe…
Try my butternut squash soup, roasted spaghetti squash, delicata squash, squash curry, or squash stuffed shells next!
Stuffed Acorn Squash
- 3-4 small acorn squash, sliced in half
- 2 tablespoons extra-virgin olive oil
- 1 medium onion
- 2-3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 (4 ounce) can of green chiles
- 1½ cups cooked quinoa
- 1 (14 ounce) can black beans, drained and rinsed
- ¼ cup chopped scallions
- ¼ cup toasted pepitas
- ¼ cup feta cheese (optional)
- 2 avocados, diced
- A few squeezes of lime
- Sea salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, and coriander and stir. Add the green chiles and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime, and a bit more salt and pepper, to taste.
- Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
- Scoop the filling into the acorn squashes halves. (Note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.)
Vegan option: skip the cheese.
Loved this savory recipe. So many times there are added cranberries and maple syrup and that is not what I’m looking for…i made this exactly as presented ((execpt pinto for black beans)and I loved it!
This has become one of my favorite squash recipes ❤❤❤
Hi Alissa, I’m so happy to hear that!
This was an unexpected blend of flavors. We enjoyed it a lot and will make it again! I wasn’t sure whether to serve this cold? Room temperature? Or hot? So we did room temperature. Delicious! Will make again. Thank you!
Hi Lenore – I serve it at room temp. I’m so glad you enjoyed it!
Love squash, avocado, and quinoa. Need to try this.
Just made this. No changes. The squash compliments the filling. It is delicious. I wonder if you can freeze the filling?
Hi Becca, I’m glad you loved it – I’m not sure the avocado would freeze and thaw well. Let me know if you give it a try?
I just made this and 10/10 I would make it again! Yummy! The only modifications were that I used sunflower seed kernels in place of pepitas, and I didn’t have coriander.
WE’re travelling the U.S. for a year from England and came across these lovely squash, with no idea what to do with them. Found your recipe via Pintrest and have now cooked it twice, once with rice (quinoa is hard to find here!) and just now with quinoa.
Thank you for a lovely meal, it is delicious!
Made this recipe last night and it really came out good. Instead of feta cheese as i didn’t have any I used hummus.
Wow. Made this on the weekend for my girlfriend and it was absolutely amazing! The combination of all the ingredients were so delicious and very much meant for each other. We loved every bite. In fact, we were ecstatic to eat it again for leftovers! Thank you for sharing this recipe!
I made this tonight and it was fantastic! I love the ‘stuffing’ best and can see making this again on its own or for a burrito. Thanks!
BTW I would never have thought to add avocado to this and I really enjoyed the addition!
Hi Stephanie – I’m so glad you liked it! I ate my leftover filling on salads, in tacos, etc, all week 😉
I love a simple arugula salad with avocado and citrus this time of year. It’s a great counterbalance to all the other wonderful (but very rich) dishes on the Thanksgiving table!
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I was thinking of maybe studying avocado halves as appetizers for Thanksgiving, filling them with a mixture of quinoa, dried cranberries, toasted pecans, sage, a sprinkle of feta, and a drizzle of either maple syrup or honey. Quick, easy, and healthy!
I love LOVE avocado. Especially in a butternut, avocado caprese salad! So yummy!
This looks delicious, what a great idea! I have never thought of using avocado at Thanksgiving but I think it would be fun to make a chocolate avocado mousse and use that as the filling for a chocolate pie. You’ve inspired me to bring avocado to our Thanksgiving dinner table!
I love avocados. I have all my holiday side dishes planned, but I could definitely make an avocado chocolate mousse pie for dessert!
I grew up on the border with a Mexican American family so I’m pretty sure there have been years where straight up guacamole showed up at the Thanksgiving table. It’s just so good! (Also, this looks like a delicious veggie main dish!)
And here I am checking again this recipe I first saw at IG. Growing up I lived in a house with avocado trees in our backyard, we ate it a lot but never salty, the recipes were always sweet. Just recently I had the ‘courage’ to try it salty and I love it almost as I love it sweet. Knowing a new recipe, specially a healthy & original like this one is always a good thing.
Yum! Planning on making these for dinner. Favorite avocado meal? Breakfast sandwich – to give you energy for the day. Toasted bagel/english muffin/day old loaf, fried egg over easy, bacon (it’s Thanksgiving right?!), generous scoop of salsa, and half an avocado sliced. Would also be good the day after but sub bacon for stuffing and salsa for cranberries.
Oh man a Thanksgiving taco with all of this stuff sounds SO right. It’s true that avocados make plant-y eating so much more satiating and just awesome. xo