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Stuffed Winter Squash

Stuffed winter squash halves filled with quinoa, dried cranberries, pumpkin seeds, and crumbled cheese.
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This Stuffed Winter Squash recipe features roasted acorn squash halves filled with a savory quinoa, cranberry, and cheese mixture. It’s a cozy, wholesome dish perfect for fall dinners, holidays, or weeknight meals, offering both vegetarian and protein-packed variations.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1/4 cup dried cranberries
  • 1/4 cup raw pepitas (hulled pumpkin seeds)
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup crumbled goat cheese or feta

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Cut squash in half, scoop out seeds, and rub cut sides with 1 tablespoon olive oil and 1/4 teaspoon salt. Place cut-side down on the baking sheet and roast for 30–45 minutes until fork tender.
  3. Meanwhile, cook quinoa with 1 cup water until absorbed (12–18 minutes). Stir in cranberries and let steam for 5 minutes, then fluff with a fork.
  4. Toast pepitas in a skillet over medium heat until golden and popping (about 4–5 minutes).
  5. In a bowl, combine quinoa, pepitas, green onion, parsley, garlic, lemon juice, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt. Adjust seasoning if needed.
  6. Let mixture cool slightly, then fold in Parmesan and goat cheese.
  7. Turn squash halves cut-side up. Fill evenly with the quinoa mixture.
  8. Return to oven and bake 15–18 minutes until tops are golden and slightly crispy.
  9. Garnish with remaining chopped parsley and serve warm.

Notes

  • Use chickpeas to increase protein or for a vegan version (omit cheese).
  • For dairy-free, use vegan cheese or omit and drizzle tahini dressing.
  • Microwave squash for 2–3 minutes before cutting to soften skin.
  • Reheat leftovers in oven or microwave with a splash of broth or olive oil.

Nutrition

Find it online: https://recipeeasily.com/stuffed-winter-squash-recipes/