Looking for a comforting fall recipe that’s both healthy and delicious? Mushroom Quinoa Stuffed Squash is the answer! This hearty dish features roasted acorn squash filled with a savory quinoa and mushroom mixture, topped with melted Parmesan cheese and finished with a sweet balsamic glaze. It’s a perfect choice for any meal, whether you’re preparing a festive holiday dinner or a simple weeknight meal. Plus, it’s gluten-free and can be made vegan with a few easy substitutions.
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Health Benefits of Mushroom Quinoa Stuffed Squash
Not only is this dish packed with flavor, but it also offers numerous health benefits. Acorn squash is rich in vitamin C, fiber, and potassium, while quinoa adds a protein boost. Together, they make a nutritious and satisfying meal that helps support immune health, digestion, and energy levels. This dish is also a great source of vitamin A, essential for maintaining healthy skin and vision.
The Mushroom Quinoa Stuffed Squash is a great way to enjoy the season’s flavors while nourishing your body.
How to Make Mushroom Quinoa Stuffed Squash
Ingredients for Mushroom Quinoa Stuffed Squash
- 2 medium acorn squashes
- 8 oz sliced baby bella (cremini) mushrooms
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 1/2 cup dry quinoa
- 1 cup vegetable broth (or chicken broth)
- 3/4 cup whole milk (or cashew milk for dairy-free)
- 6 tbsp grated Parmesan cheese
- 2 to 3 tbsp balsamic glaze
- Pomegranate arils for garnish (optional)
Instructions for Preparing Mushroom Quinoa Stuffed Squash
- Roast the Acorn Squash: Preheat your oven to 425°F. Cut the acorn squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Season with salt, and roast the squash halves flesh-side down on a baking sheet for about 30 minutes or until tender.
- Prepare the Quinoa Filling: While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots, and sauté for 6-8 minutes until softened. Add minced garlic and cook for another minute. Stir in the quinoa and toast the grains for 1-2 minutes. Add vegetable broth, milk, salt, and pepper, and bring to a simmer. Add fresh thyme sprigs, cover, reduce heat to low, and cook until the quinoa absorbs the liquid and becomes fluffy (about 17-20 minutes). Stir in the Parmesan cheese and remove the thyme sprigs.
- Stuff the Squash: After the acorn squash is roasted, remove it from the oven. Stuff each squash half with the quinoa and mushroom mixture. Sprinkle the remaining Parmesan cheese over the top and return to the oven for 10-15 minutes until the cheese is golden.
- Finish with Balsamic Glaze: Drizzle the stuffed squash with balsamic glaze and garnish with pomegranate arils (if desired) for a festive touch.
Related recipes
Mushroom Quinoa Stuffed Squash is perfect on its own, but it also pairs wonderfully with other dishes. Here are some great options:
- Vegan Meatloaf: A hearty, plant-based meatloaf complements the flavors of the squash while adding protein.
- Winter Chopped Salad with White Balsamic Dressing: A fresh, vibrant salad with roasted vegetables and tangy balsamic dressing is a great side to balance the richness of the stuffed squash.
- White Bean and Lemon Soup: This comforting soup pairs beautifully with the dish on a cool autumn evening.
Alternatively, you can serve the Mushroom Quinoa Stuffed Squash as a side dish with your favorite protein for a complete meal.
How to Store and Reheat
If you have any leftovers, Mushroom Quinoa Stuffed Squash stores well in the fridge for up to 4 days. To reheat, place the stuffed squash in a baking dish with a little water at the bottom, cover, and bake at 350°F for about 15 minutes or until heated through. This makes for an easy and delicious leftover meal.
Variations of Mushroom Quinoa Stuffed Squash
Feel free to get creative with your Mushroom Quinoa Stuffed Squash. Here are some ideas for variations:
- Add Nuts: Top with toasted pine nuts or walnuts for added texture.
- Cheese Options: Experiment with different cheeses like Gruyère, goat cheese, or feta for unique flavors.
- Herbs: Swap out thyme for rosemary or sage to create a different aromatic flavor profile.
- Additional Veggies: Add spinach, roasted Brussels sprouts, or even sweet potatoes to the quinoa mixture for more nutrients and flavor.
FAQs
Yes, you can prepare the quinoa filling and roast the acorn squash earlier in the day. When ready to serve, simply stuff the squash and bake for the final 10-15 minutes.
If you don’t have balsamic glaze, you can make your own by simmering balsamic vinegar with a little brown sugar until it thickens and reduces by half.
Yes, this recipe is naturally gluten-free. It’s an excellent option for those with gluten sensitivities or anyone following a gluten-free diet.
Mushroom and Quinoa Stuffed Acorn Squash
- Total Time: 55 minutes
- Yield: 4 servings
Description
Mushroom and Quinoa Stuffed Acorn Squash is a flavorful and healthy fall dish made with roasted acorn squash, a savory quinoa and mushroom mixture, topped with Parmesan cheese and balsamic glaze. Perfect for any fall meal, it’s both gluten-free and vegan-friendly with simple substitutions.
Ingredients
- 2 medium acorn squashes
- 8 oz sliced baby bella (cremini) mushrooms
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 1/2 cup dry quinoa
- 1 cup vegetable broth (or chicken broth)
- 3/4 cup whole milk (or cashew milk for dairy-free)
- 6 tbsp grated Parmesan cheese
- 2 to 3 tbsp balsamic glaze
- Pomegranate arils for garnish (optional)
Instructions
- Preheat your oven to 425°F. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt. Roast the squash halves flesh-side down on a baking sheet for about 30 minutes or until tender.
- While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots and sauté for about 6-8 minutes until softened. Add the minced garlic and cook for another minute.
- Stir in the quinoa and toast the grains for about 1-2 minutes. Add vegetable broth, milk, salt, and pepper, and bring to a simmer. Add fresh thyme sprigs, cover, reduce the heat to low, and cook until the quinoa absorbs the liquid and becomes fluffy (about 17-20 minutes). Stir in the Parmesan cheese and remove the thyme sprigs.
- Once the acorn squash is roasted, remove it from the oven. Stuff each squash half with the quinoa and mushroom filling. Sprinkle the remaining Parmesan cheese over the top and return the stuffed squash to the oven for 10-15 minutes until the cheese is golden.
- Once the stuffed acorn squash is baked to perfection, drizzle with balsamic glaze and garnish with pomegranate arils (if desired) for an added festive touch.
Notes
This dish is perfect as a main course or side. Feel free to get creative with substitutions like adding different cheeses, herbs, or even nuts for crunch!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Final thoughts
Mushroom Quinoa Stuffed Squash is a delightful fall dish that combines roasted squash, savory quinoa, earthy mushrooms, and a sweet balsamic glaze. This festive, nutrient-packed recipe is sure to impress your family and friends, whether you serve it as a main course or as a side dish. It’s easy to prepare, customizable to your tastes, and perfect for fall and holiday meals.
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