Mushroom and Quinoa Stuffed Acorn Squash – A Flavorful Gluten-Free Fall Dish

Fall is the perfect time to bring warm, comforting, and colorful dishes to your table, and nothing embodies the season quite like Mushroom and Quinoa Stuffed Acorn Squash. This dish is not only visually stunning with its golden roasted squash and vibrant quinoa filling, but it’s also packed with earthy mushrooms, aromatic herbs, and a touch of Parmesan cheese, all finished with a drizzle of rich balsamic glaze.

Perfect as a gluten-free main course or a hearty side, this recipe strikes a balance between indulgent and wholesome, making it ideal for holiday dinners, weekend gatherings, or a cozy family meal.

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Why You’ll Love This Recipe

• Gluten-Free and Wholesome: Packed with protein-rich quinoa and fresh vegetables.
• Perfect for Fall: The flavors of roasted acorn squash, mushrooms, and thyme evoke cozy autumn vibes.
• Easy Yet Elegant: Simple steps yield a restaurant-quality presentation.
• Versatile: Serve as a vegetarian main or a stunning side dish alongside meats or poultry.
• Make-Ahead Friendly: Can be prepped in advance and reheated without losing flavor.

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Ingredients

For the Roasted Squash

• 2 medium acorn squashes
• 2 Tbsp. extra-virgin olive oil
• ½ tsp kosher salt

For the Quinoa Filling

• 1 Tbsp. extra-virgin olive oil
• 8 oz sliced baby bella (cremini) mushrooms
• ½ cup finely chopped shallots
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• ½ cup dry quinoa
• 1 cup vegetable broth
• ¾ cup whole milk (or unsweetened cashew milk for dairy-free)
• ¼ tsp black pepper
• 3 Tbsp grated Parmesan cheese

For Garnish

• 2–3 Tbsp balsamic glaze (homemade or store-bought)
• Pomegranate arils (optional, for color and freshness)

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Equipment Needed

• Large rimmed baking sheet
• Large skillet with fitted lid
• Small saucepan (for balsamic glaze, optional)

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Instructions

Step 1 – Roast the Acorn Squash

1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Discard the seeds or save for roasting.
3. Brush the flesh of each squash half with 2 Tbsp olive oil and sprinkle evenly with ½ tsp kosher salt.
4. Place squash halves flesh-side down on the prepared baking sheet. Roast for 30 minutes, until the flesh is tender and easily pierced with a fork. Leave the oven on.

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Step 2 – Prepare the Quinoa Filling

1. Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat.
2. Add mushrooms and shallots; sauté for 6–8 minutes, until softened.
3. Add garlic and cook for 1 more minute.
4. Stir in quinoa to lightly toast for 1–2 minutes.
5. Add vegetable broth, milk, remaining ¼ tsp salt, and black pepper. Add the thyme sprigs and bring to a simmer.
6. Cover, reduce heat to low, and cook for 17–20 minutes, until the quinoa is fluffy and liquid is absorbed.
7. Remove thyme sprigs and stir in 3 Tbsp Parmesan cheese.

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Step 3 – Assemble and Bake

1. Fill each roasted squash half with the quinoa-mushroom mixture.
2. Sprinkle remaining Parmesan cheese over the top.
3. Return to the oven for 10–15 minutes, until the tops are lightly golden.

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Step 4 – Finish and Serve

1. Drizzle balsamic glaze over the stuffed squash.
2. Garnish with pomegranate arils for a pop of color, if desired.
3. Serve hot, either directly in the squash skin or plated for a beautiful presentation.

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Optional: Homemade Balsamic Glaze

• Combine ½ cup balsamic vinegar and 1 Tbsp brown sugar in a small saucepan.
• Bring to a gentle boil, reduce heat to medium-low, and simmer for about 20 minutes, until reduced to 3 Tbsp and thickened.
• Let cool for 10 minutes before drizzling.

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Storage & Reheating

• Store: Wrap stuffed squash halves in plastic wrap and refrigerate for up to 4 days.
• Reheat: Place in a baking dish with a small amount of water in the bottom. Rewarm in the oven at 350°F for 15 minutes, or until hot.

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Nutrition (Per Squash Half)

• Calories: 300 kcal
• Carbohydrates: 47 g
• Protein: 10 g
• Fat: 10 g
• Saturated Fat: 3 g
• Sodium: 540 mg
• Fiber: 5 g
• Sugar: 15 g

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Tips & Variations

1. Dairy-Free Option: Substitute Parmesan and milk with dairy-free alternatives.
2. Add Nuts: Toasted pecans or walnuts can add crunch to the filling.
3. Extra Flavor: Add a pinch of smoked paprika or cayenne for a subtle heat.
4. Vegetable Variations: Swap mushrooms with sautéed spinach, kale, or roasted bell peppers.
5. Presentation: Sprinkle fresh herbs like parsley or thyme on top for a beautiful finish.

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Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?
Yes! Prepare and stuff the squash ahead of time, refrigerate, and bake just before serving.

2. Can I use a different type of squash?
Yes, delicata or kabocha squash works well with this recipe. Adjust roasting times as needed.

3. Can I make it vegan?
Use unsweetened plant milk and vegan Parmesan or nutritional yeast.

4. Can I freeze stuffed squash?
Freeze before the final bake. Reheat in the oven until heated through.

5. Can I add extra protein?
Yes! Add cooked lentils or chickpeas to the quinoa mixture for a protein boost.

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Final Thoughts

Mushroom and Quinoa Stuffed Acorn Squash is a stunning, hearty, and healthy dish that celebrates fall flavors. The combination of roasted squash, earthy mushrooms, fluffy quinoa, Parmesan, and balsamic glaze creates a perfect harmony of taste and texture.

Whether you serve it as a main vegetarian entrée or a side at a holiday dinner, it’s sure to impress both visually and gastronomically. This gluten-free dish is wholesome, flavorful, and irresistibly cozy — a true autumn favorite.

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