• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Main Dishes
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • Meal Planning and Prep
  • How To’s
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Meal Planning and Prep
  • How To’s
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Pinch Me Good! » Main Dishes » Vegetarian Stuffed Acorn Squash – Healthy and Delicious

    Vegetarian Stuffed Acorn Squash – Healthy and Delicious

    November 3, 2019 by Amy Estes 37 Comments

    29861 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    Two stuffed acorn squash on a round plate with a fork on the plate.
    Two acorn squash filled with grains and veggies on a white dish
    Two halves of vegetarian stiffed acorn squash on a whit platter.
    Close up of a stuffed round squash with green herbs on it on a white platter.
    To stuffed squash halves on a white baking sheet with a wooden bowl of parmesan cheese behind it.

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    Vegetarian stuffed acorn squash is a healthy main dish you can make that the whole family will love! Made with delicious roasted acorn squash filled with an incredibly satisfying filling that is amazing! Gluten-free!

    To stuffed squash halves on a white baking sheet with a wooden bowl of parmesan cheese behind it.

    Savory stuffed acorn squash

    This acorn squash is a fall favorite in our family.  It is filling and satisfying and loaded with flavor and texture. 

    You can make it as directed in this recipe or customize it with your fillings of choice, even add some cooked ground meat if you prefer as we did with this butternut squash!

    We like to keep this version vegetarian because it is just so amazing and it makes a wonderful, filling, tasty dish that everyone can enjoy!

    Plus it is a fun gluten-free dinner that the whole family will love! You can also make it ahead, which is a great time saver!

    Why you’ll love this recipe

    • Hearty and filling.
    • Loaded with incredible flavor and texture!
    • Meat-free and packed with plant-based proteins like chickpeas and wild rice.
    • Impressive meal everyone will love!
    • Easily adaptable recipe – you can make it vegan, it’s already gluten-free and vegetarian, or even add meat if you want!
    • Great for meal prep!

    Ingredients and variations

    Vegetarian stuffed acorn squash ingredients with labels over each ingredient.
    • Acorn squash – 1 medium ripe squash.
    • Wild rice – you can also use brown rice or quinoa.
    • Chickpeas – canned is fine, or use black beans or even kidney beans.
    • Spinach – you can also use kale.
    • Dried cranberries – I used sugar-free.
    • Mushrooms – baby Bella works best because they are so hearty but button mushrooms will also work in this recipe.
    • Parmesan cheese – omit this if you need to keep this recipe dairy-free.
    • Shallots – or red onion.
    • Walnuts – pecans will also work or leave out if you need to keep this recipe nut-free.
    • Garlic – fresh minced garlic works best.
    • Olive oil – or avocado oil.
    • Spices + salt & pepper – I used onion powder, cumin, and chili powder.

    How to make Vegetarian Stuffed Acorn Squash

    Step one: Use a sharp kitchen knife to cut the squash in half. Then use a spoon to scoop out the seeds. You can roast them later or discard them.

    Sliced acorn squash on a cutting board.
    Two halves of squash with the seeds removed on a wooden cutting board.

    Step two: Season the cut squash with olive oil salt and pepper and bake it for 25-30 minutes at 375 degrees F.

    Roasted acorn squash halves on a baking sheet.

    Step three: Cook the veggies then add in the chickpeas, walnuts and rice.

    Mushrooms cooking in a cast iron pan.
    Spinach and mushrooms cooking in a black cast iron pan 9.
    Rice, chickpeas and veggies cooking in a black pan.

    Step four: Sprinkle in the grated parmesan, orange juice, and zest then add the cranberries and toss everything together.

    Step five: Fill each acorn squash half with the filling and bake at 425 degrees F for about 5-7 minutes, until the tops are nice and golden brown.

    Expert tip: If you are using smaller acorn squash then roast two (four halves) in case you have enough filling since this recipe does make a good amount.

    This amazing recipe is incredibly flavorful and delicious and it makes a great meatless meal. It is so filling and tastes even better the next day!

    Close up of a stuffed round squash with green herbs on it on a white platter.

    Recipe Tips & Variations

    • Make this vegetarian stuffed acorn squash recipe vegan by removing the parmesan cheese and using vegan parmesan or omitting it altogether.
    • Add in some meat for the meat-eaters in your life, such as cooked, crumbled sausage or ground turkey would both work in this dish.
    • Alternatively, you can use roasted butternut squash or even a small pumpkin in place of the acorn squash.
    • Make sure to cut the squash into even-size halves so they cook at the same time.
    • You can roast the squash in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat it easily in the oven at 350 degrees F for 15 minutes then fill and bake it as directed in this recipe.

    What to serve with vegetarian stuffed acorn squash

    This acorn squash recipe is great as a complete meal all on its own but here are a few other meal additions that it would pair great with.

    • Salad: Like this Easy Kale Salad, Kale and Brussel Sprout Salad, or this Chopped Kale Salad with Quinoa.
    • A side of veggies: Such as these Easy Ranch Roasted Carrots, Roasted Mediterranean Cauliflower Rice, or Easy Green Beans with Lemon and Garlic.
    • More protein: Like these Healthy Black Bean Burgers, Chickpea Cauliflower Burgers, or these Kale and Quinoa Patties.
    Two stuffed acorn squash on a round plate with a fork on the plate.

    Storing and reheating

    To store: To store this stuffed squash, let it cool completely then place it into an airtight container and keep it in the refrigerator for up to 3 days.

    To Reheat: You can reheat it in the microwave for 5-7 minutes or in the oven at 350 degrees for 10 minutes.

    FAQ

    Can you freeze stuffed acorn squash?

    Actually you can! To Freeze this vegetarian stuffed acorn squash: place one half-stuffed squash into a freezer-friendly quart-sized bag and remove as much air as possible. Place it in the fridge to cool it completely and then transfer it to the freezer. When ready to eat, remove it from the bag and microwave on high from frozen for 5-7 minutes.

    How do you pick a good acorn squash?

    Considering squash in not in season all year round you want to select a squash with a lot of green and less orange or white with very few blemishes. If it has some wart-looking hard spots, you can just scrape those off. Especially make sure to choose a squash with dull skin. Becasue shiny skin means it was picked too early and will not have as much flavor. True for any type of squash.

    How long does it take to bake acorn squash?

    Most acorn squash will take about 30-35 minutes when roasted in the oven at 375 degrees F.

    Two acorn squash filled with grains and veggies on a white dish

    More delicious squash recipes!

    Looking for more squash recipes? Here are some of my absolute faves!

    • The Best Mashed Butternut Squash
    • Butternut Squash Lasagna with Spinach
    • Instant Pot Spaghetti Squash
    • Roasted Beets and Butternut Squash Salad
    • Air Fryer Squash
    • Healthy Butternut Squash Soup

    Did you make this vegetarian stuffed acorn squash recipe? If so, please leave a comment and rating below! I would love to hear how it turned out!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Close up of a stuffed round squash with green herbs on it on a white platter.

    Vegetarian Stuffed Acorn Squash


    ★★★★★

    4.9 from 13 reviews

    • Author: Amy Estes
    • Total Time: 55 minutes
    • Yield: 2 people 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Vegetarian stuffed acorn squash is a delicious healthy meal you can make for dinner any day of the week that is an impressive squash recipe!


    Ingredients

    Scale
    • 1 medium acorn squash
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 3 cloves garlic (minced)
    • 1 shallot (minced)
    • 1 cup sliced baby bella mushrooms
    • 2 cups fresh spinach
    • 1 (15 oz) can chickpeas (drained and rinsed)
    • 1/4 cup chopped walnuts
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 2 cups cooked wild or brown rice
    • The juice and zest of 1 large orange
    • 1/2 cup grated parmesan cheese
    • 1/2 cup dried cranberries

    Instructions

    Prep the squash

    1. Place the squash on its side, use a sharp kitchen knife, place it horizontally across the top of the squash and slice the top off about 3/4 inch below the stem. Then carefully place the knife horizontally in the center of the squash and slice it down the middle. You can cut the squash either vertically or horizontally down the center. Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean.

    Roast the squash

    1. Preheat the oven to 375 degrees F, and spray a baking sheet with cooking spray. Brush each half of the squash with some of olive oil and sprinkle each generously with salt and pepper. Place the squash, face-side up onto the baking sheet and bake for 25-30 minutes, remove and let cool.

    Make the filling

    1. Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add in the minced garlic, minced shallots, and sliced mushrooms. Cook for 4-5 minutes, tossing gently as it cooks until the veggies start to brown.
    2. Add in the spinach and sprinkle everything with salt and pepper. Cook until the spinach is slightly wilted. Push the veggies to the side of the pan and pour in the chickpeas and chopped walnuts. Sprinkle the chickpeas with the spices (onion powder, cumin, chili powder) and sprinkle with salt and pepper. Toss and let them cook for 2-3 minutes to get them nice and golden.
    3. Add in the cooked wild rice, toss everything together and let cook for 2 minutes. Sprinkle in the parmesan cheese and let it melt into the mixture. Pour in the orange juice and zest and toss. Add in the dried cranberries and let that all cook for 1 minute to get the cranberries slightly plump.

    Fill and bake the squash

    1. Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal. Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 4-5 minutes to get the tops nice and golden brown.

    Serve

    1. Serve warm and top with fresh herbs like sliced basil or parsley

    Equipment

    Image of saute pan

    saute pan

    Buy Now →
    Image of baking sheet

    baking sheet

    Buy Now →
    Image of knife

    knife

    Buy Now →

    Notes

    • How to pick an acorn squash – Select a squash with a lot of green and less orange or white with very few blemishes. If it has some wart looking hard spots, you can just scrape those off. Make sure to choose a squash will dull skin. Shiny skin means it was picked too early and will not have as much flavor. True for any type of squash.
    • How long to bake acorn squash – Most acorn squash will take about 20-35 minutes roasted in the oven at 425 degrees F.
    • Can you freeze stuffed acorn squash? Yes, you can! To Freeze this stuffed acorn squash: place one half stuffed squash into a freezer-friendly quart-sized bag and remove as much air as possible. Place it in the fridge to cool it completely and then transfer to the freezer. When ready to eat, remove from bag and microwave on high from frozen 5-7 minutes.
    • What can you serve with stuffed acorn squash? This recipe pairs great with so many things. Some of my faves are: Mushroom Asparagus and Leek Quiche and this Easy Kale Salad With Lemon Dressing.
    • Prep Time: 20 minutes
    • Cook Time: 35 minutes
    • Category: Main Course
    • Method: Roasted
    • Cuisine: American

    Keywords: vegetarian stuffed acorn squash, stuffed acorn squash, roasted acorn squash, stuffed acorn squash recipe

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Easy Roasted Butternut Squash Soup – Vegan
    The BEST Mashed Butternut Squash »

    Filed Under: Favorite Winter Recipes, Gluten-Free, Healthy Fall Favorites, Kid-Friendly, Main Dishes, Meal Planning and Prep, Oven, Vegetarian Meals

    Reader Interactions

    Comments

    1. Jenn

      December 18, 2019 at 5:45 pm

      Do you have the previous recipe with the pomegranate seeds and pistachios? Was one of my favorites and I never saved it

      Reply
      • Amy

        December 24, 2019 at 5:40 pm

        Hi Jenn, for the old version simply swap the walnuts for pistachios and the dried cranberries with pomegranate seeds. I will add this as a variation to the recipe.

        Reply
        • Stacey-Ann

          January 28, 2022 at 6:52 am

          This was easy to make and very delicious!

          ★★★★★

          Reply
          • Amy

            January 28, 2022 at 10:39 am

            Thank you Stacey-Ann! I am so glad you enjoyed it!

            Reply
    2. Danielle

      September 15, 2020 at 9:45 pm

      There are so many amazing and complex flavors in this recipe! I’ve made this over and over again

      ★★★★★

      Reply
      • Amy

        September 16, 2020 at 10:55 am

        Hi Danielle, Thank you so much! I am glad you liked it!

        Reply
    3. Jeanne

      October 23, 2020 at 9:41 pm

      Can you make the filling ahead of time?

      Reply
      • Amy

        October 24, 2020 at 8:26 am

        Hi Jeanne, Yes you can. Just make sure to let it cool completely, then transfer it to an airtight container and keep in the refrigerator for up to 4 days.

        Reply
    4. Karen Mary

      October 31, 2020 at 10:22 pm

      Looks yummy! If I wanted to make it ahead for Thanksgiving dinner, I’m thinking I could stuff the squash but not bake it that last 5 minutes, just put in the refrigerator. Not sure how long to allow for baking when I take out it of the refrigerator, though, since now it’ll be cold. And maybe I’ll need to cover with foil so keep it from browning too much as it heats up. Have you tried making the recipe ahead of time?

      Reply
      • Amy

        November 2, 2020 at 4:24 pm

        Hi Karen, yes you can make this recipe a day or so ahead of time. I would store the filing, once fully cooled and the squash in the refrigerator and then remove it 15 minutes before baking it and let it sit on the counter for a few minutes. I would bake it around 7-10 minutes at 350 degrees then increase the oven temp to 425 for 4-5 minutes to get the top and edges nice and golden brown.

        Reply
    5. when is medicare available

      November 21, 2020 at 3:44 am

      Woow cuz this is great work! Congrats and keep it up!

      ★★★★★

      Reply
    6. Tucker

      January 2, 2021 at 8:31 pm

      The taste was amazing with a fantastic mixture of flavors. Unfortunately the caloric breakdown is extremely misleading with each serving realistically coming out closer to 1,000 kcal.

      ★★★★

      Reply
      • Amy

        January 6, 2021 at 11:53 am

        Hi Tucker, thank you for your comments. So glad you liked it. Please keep in mind that nutritional information is only an estimate.

        Reply
    7. LM

      March 4, 2021 at 7:03 pm

      Fantastic – hubby and I loved it!

      ★★★★★

      Reply
    8. cialis 2.5 mg price in india

      April 24, 2021 at 12:47 pm

      I do not even know how I ended up here, but I thought this post was
      good. I don’t know who you are but certainly you are going to a famous blogger if
      you are not already 😉 Cheers!

      my webpage … cialis 2.5 mg price in india

      ★★★★★

      Reply
    9. Betty Ellis

      January 25, 2022 at 2:13 am

      This was a delicious meal with a great variety of flavors. The addition of orange zest & juice added a surprising layer of interest. . This was an easy but time consuming to make but well worth it. I absolutely love recipes like this I’ll be fixing it again and again.

      ★★★★★

      Reply
      • Amy

        January 28, 2022 at 10:43 am

        Hi Betty! I am so happy you liked it.

        Reply
    10. Suzana

      February 7, 2022 at 10:15 pm

      Thank you so much for this wonderful and delicious recipe . Loved it. I didn’t have wild rice at home but wanted to make it anyway and turned out amazing.

      ★★★★★

      Reply
      • Amy

        February 9, 2022 at 9:50 am

        Thank you Suzana! I am so glad you liked it!

        Reply
    11. Lou

      August 19, 2022 at 9:53 am

      This is fantastic! Flavor is fantastic. Fun to make too. I can only eat half and I was full.
      Thanks Amy
      Lou

      ★★★★★

      Reply
    12. Chelle

      October 19, 2022 at 12:39 pm

      I’m allergic to oranges. Can I use some other type of citrus or juice?

      Reply
      • Amy Estes

        October 23, 2022 at 7:37 pm

        Hi Chelle, Lemon will work or you can just leave it out. Enjoy!

        Reply
    13. Kat

      November 5, 2022 at 2:10 pm

      The multi layered variety of flavors make this dish a standout. When I read the nutritional information and saw the very high level of sodium, I did not any salt. For me, the flavors were enhanced.

      Reply
    14. Cyn

      November 10, 2022 at 6:46 pm

      So flavorful! Truly enjoyed this meal! Thank you!

      ★★★★★

      Reply
      • Amy Estes

        November 14, 2022 at 9:33 am

        Hi Cyn, I am so glad you enjoyed it! It is one of my favorites!

        Reply
    15. Alyssa

      November 13, 2022 at 8:56 am

      This was absolutely DELICIOUS!!! Made the filling the day before and then cooked squash, filled and baked for 15 min right before serving. I used kale instead of spinach and will absolutely be keeping this as a fall staple! It is so fancy looking and I served it to a friend, who also loved it. Thank you!

      ★★★★★

      Reply
      • Amy Estes

        November 14, 2022 at 9:27 am

        Thank you Alyssa! I am so happy you enjoyed it!

        Reply
    16. Lori

      November 13, 2022 at 1:00 pm

      Making this tonight – with your kale salad with lemon dressing – and already thinking about what to make with extra stuffing, it sounds so good!

      Reply
      • Amy Estes

        November 14, 2022 at 9:27 am

        Thank you so much! I hope you enjoy it!

        Reply
    17. Emily

      November 16, 2022 at 6:17 pm

      Thank you so much for the inspo!! I’m going to give this a go! I have been wracking my brain trying to come up with a Thanksgiving turkey substitute for my vegetarian mother. I am envisioning stuffing it with the thanksgiving dressing/stuffing, cranberries, cheese (parmesan and gruyere maybe??), mushrooms and walnuts. Do you think those flavors would go well? I will like to try your original recipe at another time also. It looks stunning.

      Reply
      • Amy Estes

        November 18, 2022 at 8:12 am

        Thank you, Emily! I bet that would work! Let me know how it turns out!

        Reply
    18. donna

      November 26, 2022 at 10:26 pm

      Had a large Lakota squash so roasted it then rimmed a casserole dish w/squash. Added minced candied ginger to cranberries; left out the beans. Delicious & filling. Shared, will make again!

      ★★★★★

      Reply
      • Amy Estes

        November 29, 2022 at 7:49 pm

        Hi Donna, I am so glad you liked it!

        Reply
    19. Linda

      February 26, 2023 at 6:11 pm

      OMG….SOOOOOO good!!! Tweaked it a little with some items on hand, but received rave reviews from the family!!! Keeping this one in the mix!!!! Thank you 😊

      ★★★★★

      Reply
      • Amy Estes

        February 28, 2023 at 4:55 pm

        Thank you, Linda! I am so happy you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi there,
    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

    Amy Estes: View My Blog Posts

    Search recipes:

    Most Popular

    Sweet Potato Buddha Bowl – with black beans

    Mixe kale salad in a white salad bowl with wooden serving spoons in the bowl.

    Easy Kale Salad With Lemon Dressing

    Eggplant Meatballs with mushrooms and garlic

    The Best Healthy Turkey Meatloaf – Gluten Free

    two grey plates filled with arugula salad topped with crispy breaded chicken breast

    Air Fryer Breaded Chicken Breast – 15 minutes

    Cut cooked dark chocolate brownies on top of white parchment paper with a wooden bowl of sea salt behind it.

    The Best Healthy Brownies – Gluten Free

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Best Healthy Zucchini Muffins – Gluten Free

    Healthy Spring Recipes

    BQ Chicken in a bowl with some chopped greens, corn, black beans, tomatoes and avocado topped with a drizzle of a creamy salad dressing with wood serving spoons in the bowl.

    BBQ Chicken Salad – with creamy BBQ Dressing

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Easy Beet and Goat Cheese Salad

    3 air fryer salmon patties on a plate topped with greek yogurt with lemon wedges on the plate next to them.

    Simple Air Fryer Salmon Patties – With Fennel Slaw

    Creamy Vegan Asparagus Soup (Dairy Free)

    Air Fryer Coconut Shrimp – Gluten Free

    Plate full of chicken nuggets with bowls of sauce on the plate with two glasses of beer behind it.

    Air Fryer Popcorn Chicken – 15 Minutes

    Best Hummus Recipe – Ready in 5 minutes

    Footer

    As Seen On

    As Seen On

    CONTACT | PRIVACY POLICY