Stupid-Easy Recipe for Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash (#1 Top-Rated)


This nutty, sweet, and savory dish makes a satisfying and delicious vegan main course or hearty side dish, but you don’t have to be vegan to love it. Keep this one on your short list for Thanksgiving and other cool-weather meals. For the fastest prep, start the squash roasting, then begin cooking the quinoa; while it cooks, start chopping and sauteing vegetables for the filling.

Satisfy your sweet tooth with this easy-to-make recipe for Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash.

1. Info for Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

  • Cook Time: 1 hr 20 min
  • Total Time: 1 hr 20 min
  • Servings: 10
  • Calories: 286.93 kcal

2. Ingredients for Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

  • Nonstick cooking spray (or olive oil)
  • 5 acorn squash (about 1 3/4 lb. each)
  • 1 Tbsp. extra-virgin olive oil (for squash)
  • 1/2 tsp. salt (for squash)
  • 1/4 tsp. black pepper
  • 1 cup quinoa (preferably white quinoa)
  • 1/2 tsp. salt (for quinoa)
  • 2 cup water
  • 1 onion (medium, 1 onion is about 1 cup chopped)
  • 2 carrots
  • 3/4 lb. fresh shiitake mushrooms
  • 5 garlic cloves
  • 2 Tbsp. extra-virgin olive oil (for vegetable mixture)
  • 1 1/2 tsp. fresh thyme leaves
  • 3/4 tsp. salt (for vegetable mixture)
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces
  • 5 oz. baby spinach leaves
  • Salt (optional, to taste, for serving)
  • Extra-virgin olive oil (optional, for serving)

3. Directions:

3.1 Prep

Place oven racks in upper-third and lower-third positions in oven.

3.2 Preheat

Preheat the oven to 400°F.

3.3 Prep

Coat two baking sheets with cooking spray or olive oil.

Cut each squash in half lengthwise and remove seeds with a spoon. Cut a thin slice from the skin side of each squash half so it sits flat.

Brush each squash half with olive oil on the cut side, and season with salt and pepper. Place 5 squash halves on each baking sheet with cavity side down.

3.4 Oven

Roast the squash on upper-third and lower-third racks, switching pan positions halfway through cook time, until squash are just tender when pierced with a knife, 30-35 minutes. Remove from oven and set aside. Leave oven on.

3.5 Stove

Meanwhile, rinse the quinoa under cold water. Combine quinoa in a medium saucepan with the salt and water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Set aside.

3.6 Prep

While squash and quinoa cook, cut the onion and carrots into a 1/4-inch dice. Remove stems from the mushrooms and thinly slice caps. Mince the garlic.

3.7 Stove

Heat the oil in a large nonstick frying pan over medium-high heat. Add onion, carrots, mushrooms, garlic, thyme, and salt. Cook, stirring occasionally, until vegetables are tender and mushrooms are lightly browned, about 12 minutes.

Stir in the cranberries and pecans and cook for 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in quinoa (transfer everything to a large bowl if it won’t all fit).

3.8 Prep

Turn squash halves over so that the cavity sides face up. Spoon quinoa mixture into cavity in each squash half, mounding filling as necessary.

3.9 Oven

Bake on racks in upper-third and lower-third of oven until filling and squash are heated through, about 10 minutes.

3.10 Check

Check to see that squash are done. Remove from oven or add time as needed.

3.11 Serve

Transfer squash to a platter. If you like, season to taste with more salt and drizzle with a little olive oil, and serve.


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