Gluten-Free Stuffed Acorn Squash

Gluten-Free Stuffed Acorn Squash

Julia

This Gluten-Free Stuffed Acorn Squash is the epitome of autumn comfort food, combining the natural sweetness of roasted acorn squash with a savory, herb-infused quinoa filling. The squash halves are roasted until tender and caramelized, creating edible bowls that cradle a hearty mixture of fluffy quinoa, sautéed vegetables, and aromatic herbs. Each bite offers a perfect balance of textures and flavors—from the buttery squash flesh to the nutty quinoa and tender vegetables.

This dish celebrates seasonal eating at its finest, transforming simple, wholesome ingredients into an elegant presentation that's suitable for both weeknight dinners and special occasions. The naturally gluten-free recipe is packed with plant-based protein from quinoa, fiber from the squash and vegetables, and essential nutrients that make it as nourishing as it is delicious. The filling can be customized with your favorite vegetables and herbs, making it versatile enough to adapt to whatever you have on hand.

Roasted acorn squash has been a staple in North American cuisine for centuries, prized for its sweet, slightly nutty flavor and creamy texture. By pairing it with protein-rich quinoa—an ancient grain cultivated in the Andes for thousands of years—this recipe bridges culinary traditions while meeting modern dietary needs. The result is a satisfying, complete meal that proves gluten-free eating can be both exciting and deeply satisfying.

Whether you're following a gluten-free diet or simply looking for a wholesome, vegetable-forward dinner option, this stuffed acorn squash delivers on all fronts. It's naturally beautiful, requires minimal ingredients, and fills your kitchen with the inviting aromas of roasted squash and fresh herbs.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 15 minutes
None servings
385 calories
Fat 13.00g
Carbs 62.00g
Protein 10.00g

Ingredients

2 mediumacorn squash, halved and seeded
3 tbspolive oil, divided
1 tspsalt, divided
1/2 tspblack pepper, divided
1 cupquinoa, uncooked, rinsed
2 cupsvegetable broth
1 mediumyellow onion, diced
3 clovesgarlic, minced
1 mediumbell pepper, diced
1 mediumzucchini, diced
8 ozmushrooms, sliced
1 tspfresh thyme, chopped
1 tspfresh sage, chopped
1/4 cupdried cranberries (optional)
1/4 cuppecans, chopped (optional)
2 tbspfresh parsley, chopped, for garnish (optional)

Equipment

Cutting board
Baking sheet
Parchment paper
medium saucepan with lid
fork
spoon
fine-mesh strainer
measuring cups and spoons
pastry brush
large skillet
sharp knife

Clean Eating

Perfectly aligned with clean eating principles, using whole, minimally processed ingredients like fresh vegetables, quinoa, and herbs, with no artificial additives or refined products.

Flexitarian Diet

This recipe aligns perfectly with flexitarian principles by centering on plant-based ingredients while offering a satisfying, protein-rich meal that could easily accommodate optional animal protein if desired.

Gluten-Free Diet

Naturally gluten-free recipe using quinoa instead of wheat-based grains, with all ingredients carefully selected to avoid gluten contamination, making it safe for those with gluten sensitivities.

Plant-Based Diet

This recipe is perfectly suited for a plant-based diet, featuring quinoa as a complete protein, abundant vegetables, and healthy fats from olive oil and pecans, with no animal products used.

Vegan Diet

An ideal vegan recipe that uses plant-based ingredients like quinoa, vegetables, and nuts, completely avoiding all animal products while providing a nutritionally balanced and satisfying meal.

Vegetarian Diet

A vegetarian-friendly dish that offers a complete protein from quinoa, combines multiple vegetables, and provides a hearty, nutritious meal without any meat or fish.

Instructions

1

Preheat your oven to 400°F (200°C).

2

Cut acorn squash in half lengthwise and scoop out the seeds and stringy flesh with a spoon.

3 min
3

Brush the cut sides of the squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

1 min
4

Place squash halves cut-side down on a baking sheet lined with parchment paper.

1 min
5

Roast squash in preheated oven for 35-40 minutes until tender when pierced with a fork.

40 min
6

While squash is roasting, rinse quinoa thoroughly under cold water in a fine-mesh strainer.

1 min
7
5 min

Combine rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.

8
15 min

Reduce heat to low, cover, and simmer quinoa for 15 minutes until liquid is absorbed and quinoa is fluffy.

9

Once quinoa is cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

5 min
10

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat.

1 min
11
4 min

Add diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.

12
1 min

Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

13
6 min

Add diced bell pepper, zucchini, and sliced mushrooms to the skillet and sauté for 5-6 minutes until vegetables are tender.

14

Stir in chopped thyme, sage, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

15

Add cooked quinoa to the vegetable mixture and stir to combine thoroughly.

1 min
16

If using, fold in dried cranberries and chopped pecans until evenly distributed.

1 min
17

Remove roasted squash from oven and carefully flip halves cut-side up.

1 min
18

Divide quinoa-vegetable mixture evenly among the four squash halves, mounding it generously in the center.

2 min
19

Return stuffed squash to oven and bake for an additional 10 minutes to heat through.

10 min
20

Remove from oven, garnish with fresh parsley if desired, and serve hot.

1 min

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