Stuffed Acorn Squash

For the times when you want cozy comfort food but made easy, try this Stuffed Acorn Squash recipe. It’s as simple as roasting your squash then filling it with homemade stuffing that’s just as easy to make. The textures are great with soft roasted squash, chewy savory oats, and fresh vegetables studded throughout. It’s also full of holiday flavor from herbs like thyme and rosemary while providing plenty of plant based nutrients. Who says comfort food can’t be delicious and nutritious?!

I also love how this meal is seasonal with produce and flavors that match this time of fall and winter so well. It’s just a good hearty recipe that’s also light and great for a quick meal! And if you’re looking for more easy meal ideas, check out this Vegan Broccoli Soup or this 6 Ingredient Vegan Alfredo Sauce for two more cozy comfort recipes.

Ingredients in Stuffed Acorn Squash

Acorn Squash – A seasonal squash that softens perfectly once roasted and holds a delicious stuffing for this dish. Be careful when cutting it to roast!

Maple Syrup – Adds a touch of sweetness to the squash and helps to caramelize it while roasting.

Olive Oil – Helps to keep things from sticking and enhances the flavor of each ingredient.

Steel Cut Oats – Creates the best texture for this stuffing while keeping it 100% gluten free. Follow this post on How to Cook Savory Steel Cut Oats for more guidance.

Onion & Mushrooms – A great source of nutrients and bulk up the stuffing, great flavor too!

Garlic Clove – Fresh is best but if you only have powdered, reduce to a 1/8 tsp.

Thyme & Rosemary – Add such depth of flavor to this dish and are traditional herbs used for that stuffing flavor we all know and love! I used dried but fresh would work too, simply adjust flavor as you like.

Spinach – A great vegetable to add to the dish because it wilts down and soaks up all the flavors of the stuffing.

How to Make Vegan Stuffed Acorn Squash

The first step is to roast your squash!

1. Preheat the oven to 350 degrees.  
2. Carefully cut each squash in half from stem to point and remove innards. 
3. Sprinkle each cut side with salt and pepper, and brush with maple syrup and olive oil.  
4. Bake, cut side up, on a baking sheet until a knife can be easily inserted into the squash (~35 minutes.)
5. Keep warm in oven until assembly.

While that’s roasting, start your steel cut oats.

1. Bring all ingredients to boil in a non-stick 2 qt. lidded pot (~5-7min.)
2. Turn heat to low and continue cooking undisturbed.  
3. After 15 minutes, turn heat off and allow oats to rest for another 10 minutes.  
4. After resting, fluff oats with a fork. 

The final step is to make the stuffing as everything finishes up.

1. Heat olive oil in a large pan.  Add onions, garlic, mushrooms, salt, thyme and rosemary.  
2. Cook on medium high heat until onions are translucent (~4-5 min.)  
3. Stir in cooked savory oats and spinach.  Continue to cook until spinach is wilted.

Once the stuffing is done, simply stuff your roasted acorn squash and enjoy!

Tips for How to Cut Acorn Squash

It’s important to be mindful and cautious whenever cutting but especially with odd shaped produce such as the acorn squash. I suggest making the cut from stem to end by laying the squash on it’s side to cut between the ridges.

Use a sharp chef knife and safely cut along one side of the squash between two of the ridges. It’s best to gently press into the squash until you feel the knife puncture through to the hollow center then pull it out and begin again. If the knife gets stuck, gently and safely pull it out.

Continue this cutting process along one side and continue to the other until you reach the stem. Place you knife down then simply break apart the squash by pulling the two sides apart. The stem will remain intact but only on one half, this is perfectly okay! And I promise it’s much easier than you’d think, just be patient and careful with it.

Can I Make Quinoa Stuffed Squash Instead?

Why yes you certainly can! I personally prefer the chewy texture of the savory steel cut oats but completely understand if quinoa is more for you. It’s an easy swap and will keep this recipe grain-free as well since quinoa is actually considered a seed.

Simply follow the directions for your quinoa or follow this recipe in place of the steel cut oats. Combine 1 cup dry quinoa with about 2 cups of water then add in garlic, olive oil, and salt as mentioned in the steel cut oat directions!

How to Store Stuffed Acorn Squash

If you have leftovers or if you’re meal prepping these in advance, simply store in an airtight container in the fridge for up to 5 days. Then to reheat, place the acorn squash on a baking sheet or in a pan and cover with foil before heating in a warmed oven for about 10 minutes.

To meal prep these for later in the future feel free to freeze the stuffed squash in an airtight container or storage bag once they cool from roasting. And once you’re ready to thaw one, just place it in the fridge and give at least a day for it to completely un-freeze. Heat in the oven as mentioned above and boom, dinner is served. You can also heat a squash half straight from the freezer by placing it in a baking dish, covering with foil, then heating at 350F for 30-40 minutes.

I love how simple yet delicious this vegetarian Stuffed Acorn Squash recipe is and hope you do too! But if squash just isn’t for you or it’s not what you’re looking for right now, try out these options instead. For a cozy pasta dish with a creamy sauce, this Vegetarian Spicy Tahini Rice Noodles recipe is the way to go. And this Vegan Cream of Mushroom Soup is just as cozy and delicious, perfect for a weeknight meal!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Stuffed Acorn Squash 🙂