Quinoa Stuffed Squash in a white bowl on a white background

Quinoa-Stuffed Acorn Squash

This roasted Quinoa-Stuffed Acorn Squash is filled with all your favorite fall plant-based foods! Protein-packed quinoa is combined with onion, celery, mushrooms, kale, apples, pecans, and cranberries, seasoned with Italian seasoning, soy sauce, and nutritional yeast for a sweet and savory gluten-free, vegan holiday dish!

5 from 1 vote
Quinoa Stuffed Squash in a white bowl on a white background
Print Recipe

Quinoa-Stuffed Acorn Squash

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 478kcal
Author: Gina Fontana


  • ¾ cup water
  • ½ cup quinoa , uncooked
  • 2 large acorn squash
  • 3 tablespoons olive oil , divided
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ cup chopped celery
  • teaspoons Italian seasoning
  • 2 tablespoons gluten-free soy sauce (or coconut aminos for soy-free)
  • 1 tablespoon nutritional yeast
  • 1 cup chopped mushrooms
  • 2 cups chopped kale leaves
  • 1 medium apple , chopped
  • ½ cup chopped pecans
  • ½ cup dried cranberries (preferably sweetened with apple juice)
  • 5 tablespoons gluten-free vegetable broth


  • Boil ¾ cup of water in a medium saucepan. Once boiling, add ½ cup quinoa, cover and simmer over low for about 15 minutes, until all the water is absorbed.
  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Cut each acorn squash in half lengthwise. Scoop out the seeds and strings, then drizzle with 2 tablespoons of oil and sprinkle generously with salt and pepper. Place face down on the baking sheet and roast for about 30-35 minutes.
  • Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Add the onions, garlic, and celery and sauté, stirring, for 2 minutes until the onions are translucent and the garlic starts to turn golden. Add Italian seasoning, soy sauce, nutritional yeast, and salt and pepper, to taste. Add the mushrooms, kale, apple, pecans, cranberries, and vegetable broth. Continue to cook for another minute. Add cooked quinoa. Season the mixture to taste with salt and pepper.
  • Once the squash is done, remove from the oven and let cool for about 5 minutes, then use a spoon to carefully scoop out a little bit of the flesh from the middle if needed, leaving about ¾ inch border around the sides and bottom. Spoon the quinoa mixture into the squash generously to use all of it up.


You may have leftover quinoa filling. It is delicious on its own and would make a great lunch the next day!


Nutrition Facts
Quinoa-Stuffed Acorn Squash
Amount Per Serving
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Sodium 543mg23%
Potassium 1382mg39%
Carbohydrates 66g22%
Fiber 12g48%
Sugar 19g21%
Protein 11g22%
Vitamin A 4214IU84%
Vitamin C 59mg72%
Calcium 205mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Quinoa Squash Stuffed
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