Stuffed Acorn Squash is a super easy main or side dish to have at your next meal that is full of flavor and plant protein. This recipe only requires 8 simple ingredients, you probably have at least half in your kitchen right now. It tastes like traditional stuffing without any bread, but no one will know how healthy it actually is – just don’t tell that it’s low fat, oil free and gluten free.
This dish looks so pretty people might think you spent hours slaving over it, but really it’ll take a total of about 35 minutes and the majority of that is oven cook time. Acorn squash is really simple to prepare. Just cut in half, scoop the seeds out with a spoon and bake in the oven anywhere between 20 and 35 minutes – depending on size of squash and oven.
For the stuffing I used my Easy Quinoa Stuffing recipe. It’s so simple to make and it will satisfy your stuffing cravings. If this is going to be a main dish and you’re serving more than two people I’d double the stuffing recipe. It’s filled with fiber and protein from the eggplant, celery, onions and quinoa so this meal will definitely fill you up. I’ve had a few people ask if it tastes like eggplant and the answer is no. The eggplant is so small and it gives the stuffing a more bread like texture.
The last thing I’d suggest for this recipe is making this gravy to add on top. It’s one delicious combo and will leaving you feeling good about what you ate!
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- 1-2 Acorn Squash depending on size
- ½ cup Quinoa
- 1 cup Vegetable Broth or Water
- 1 cup Eggplant chopped (about half of a normal sized eggplant)
- ½ cup Onions chopped
- ½ cup Celery chopped
- 3-4 tsp Sage depending on how sagey you like it
- ½ - 1 tsp Salt you be the judge
- Pepper to taste
- Pomegranate seeds optional for garnishing
Preheat oven to 375.
Cut squash in half and scoop out the seeds. On a baking sheet lined with parchment paper place the squash cut side down. Cook for 25-35 minutes. You want to be able to easily prick it with a fork.
Keep the oven on.
Cut eggplant into cubes (it doesn't have to be perfect because they're going in the food processor).
Line a baking sheet with parchment paper and spread eggplant out to roast for 20 minutes in the oven. If you have two baking sheets you can do this at the same time as the squash.
In the meantime, place the quinoa in a small saucepan and cover with the vegetable broth or water. Bring to a boil, then cover, lower the heat, and cook for 15 minutes, until all of the water has been absorbed. Remove from the heat and set aside.
Sautee the onions and celery together for 5 - 8 minutes. I like to use splashes of vegetable broth to keep them from sticking, but you can also use coconut or olive oil.
Then add the cooked quinoa, eggplant, onions, celery and seasonings to your food processor. Pulse only a few times (I did it about 5 times) to mix everything together. You don't want to over pulse and make it turn into a mushy mixture. Pulse quickly just to combine so it still has a "hearty" texture.
Be sure to taste and adjust any of the seasonings.
Stuff squash with stuffing. Top with pomegranate seeds if you'd like. I also recommend topping with a gravy. Link to the one I used in blog post.