This cozy, autumnal mushroom and quinoa stuffed acorn squash is the perfect cozy dinner recipe or side for your Christmas meal. Stuffed with mushrooms, red onion, spinach, quinoa, and rice this recipe is easy to put together and a delicious meal that the whole family will love!
It’s finally my favorite time of year: holiday season! I love the cozy, warm recipes, the holiday lights, and the cheeriness that seems to come with this time of year. I know this year it looks a little different with covid, but I find that food and comforting recipes can be a good way to keep some of the same traditions and happy emotions that surround this time of year.
How to Cut an Acorn Squash
Compared to spaghetti squash, acorn squash is actually pretty easy to cut. All you’ll need is a large, sharp knife. Here are the easy steps to follow:
- Make sure to wash the outside of the acorn squash.
- You can either cut the acorn squash lengthways or horizontally. I started from the end opposite the stalk and cut length-ways.
- If you cannot cut the squash easily, poke holes and microwave for 3 minutes. Allow to cool and then cut the squash.
- Scoop out the seeds with a spoon.
How to Make Stuffed Acorn Squash
Ingredients:
- 2 Acorn Squashes
- 1/2 cup quinoa
- 1/2 cup brown rice
- 2 cups mushrooms
- 1 red onion
- 3 cups spinach
- 2 tbsp garlic
- 1 tbsp garlic powder
- 2 tbsps vegan butter
- salt and pepper to taste
How to Roast Acorn Squash:
- Preheat oven to 400 F.
- Thinly coat the acorn squash in olive oil on the orange side.
- Flip olive oil side down on a tray.
- Cook for 40 mins.
How to Make the Stuffing
- Add 1/2 cup of quinoa, 1/2 cup of brown rice, and 2 cups of water to a saucepan.
- Bring to a boil and then allow to simmer for 10-15 minutes or until all of the water has been absorbed
- Finely dice 2 cups mushrooms, 1 red onion, and 3 cups of spinach.
- Heat up 2 tbsp vegan butter in a saucepan on medium heat. Add in the red onion and allow to brown.
- Add in the mushrooms, spinach, and 2 tbsp minced garlic.
- Cook on medium heat.
- Add in the quinoa and rice and mix with the vegetables.
- Add in 1 tbsp garlic powder, salt, and pepper. Mix together.
The thing I love most about this stuffed acorn squash recipe is that it is so versatile for any fall/ winter occasion. With Christmas coming up, this recipe would be the perfect side dish or main course to your amazing Christmas feast. The bonus is that it is super simple to put together but looks as if you’ve spent hours in the kitchen to make the perfect dish. This also would be great for Thanksgiving or just a simple, cozy family meal.
Looking for other delicious winter dishes? Try these out next:
Spicy Jackfruit Quinoa Taco Bowl
Mushroom and Quinoa Stuffed Acorn Squash
Ingredients
- 2 acorn squashes
- 1/2 cup quinoa
- 1/2 cup brown rice
- 2 cups mushrooms
- 1 red onion
- 3 cups spinach
- 2 tbsp vegan butter
- 2 tbsp minced garlic
- 1 tbsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Cut the acorn squash in half lengthways.
- Thinly coat the acorn squash in olive oil on the orange side. Flip olive oil side down on a tray. Cook for 40 mins.
- Add 1/2 cup of quinoa, 1/2 cup of brown rice, and 2 cups of water to a saucepan. Bring to a boil and then allow to simmer for 10-15 minutes or until all of the water has been absorbed.
- Finely dice 2 cups mushrooms, 1 red onion, and 3 cups of spinach.Heat up 2 tbsp vegan butter in a saucepan on medium heat. Add in the red onion and allow to brown.
- Add in the mushrooms, spinach, and 2 tbsp minced garlic. Cook on medium heat. Add in the quinoa and rice and mix with the vegetables. Add in 1 tbsp garlic powder, salt, and pepper. Mix together.
- Once the acorn squash is done cooking, remove from oven and allow to cool slightly. Then spoon out potions of the quinoa vegetable stuffing and add to the center of the acorn squash.
- Top with balsamic glaze and serve.
