Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash Recipe | Yummly
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Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

YUMMLY(25)
Катя Чихачева: "So delicious! Made it the way it’s supposed to be" Read More
20Ingredients
80Minutes
290Calories
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Description

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. The recipe is a Yummly original created by David Bonom.

Ingredients

US|METRIC
10 SERVINGS
  • nonstick cooking spray (or olive oil)
  • 5 acorn squash (about 1 3/4 lb. each)
  • 1 tablespoon extra virgin olive oil (for squash)
  • 1/2 teaspoon salt (for squash)
  • 1/4 teaspoon black pepper
  • 1 cup quinoa (preferably white quinoa)
  • 1/2 teaspoon salt (for quinoa)
  • 2 cups water
  • 1 onion (medium, 1 onion is about 1 cup chopped)
  • 2 carrots
  • 3/4 pound fresh shiitake mushrooms
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil (for vegetable mixture)
  • 1 1/2 teaspoons fresh thyme leaves
  • 3/4 teaspoon salt (for vegetable mixture)
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces
  • 5 ounces baby spinach leaves
  • salt (optional, to taste, for serving)
  • extra virgin olive oil (optional, for serving)
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium520mg22%
    Potassium1120mg32%
    Protein7g14%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber8g32%
    Sugars3g6%
    Vitamin A80%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(25)

    So delicious! Made it the way it’s supposed to be
    Brandon D. Smith 2 months ago
    this recipe is amazing! so filling and delicious and makes enough to feed 5 people (or more)
    Kathryn Rico 4 months ago
    Delicious!! No modifications. Would make again!
    Jennifer Daniels 4 months ago
    Great! Made these for an Easter dinner - everyone raved - even the hearty meat eaters. I didn't include carrots but subbed butternut squash. I also threw in feta cheese - perfect accompaniment.
    Davina Kavanaugh 5 months ago
    Great!! This is my second time making it for my vegan daughter. I didn't have quinoa this time so I substituted jasmine rice. Still came out wonderful. One of my favorite recipes 😋.
    Delicious! Followed the recipe Will make again
    Cari 9 months ago
    Delicious! I had plenty of extra stuffing so served it on the side.
    Lee Worsham 9 months ago
    not a Vegan but this was very good. '
    Lorena Topolovec 10 months ago
    Really good! I've started making this regularly, it's simple but different and really good.
    Jessica Dang 10 months ago
    Good recipe. You could even just make the filling as a nice side dish.
    Choco Coco's mom a year ago
    i also add some lemon and honey. Delicious!
    Vincent a year ago
    Not bad. Enjoyed it to the last bite. I did add a little stock to help steam the spinach and used avocado oil instead of olive oil. The unused mixture I plan to use with a baked potato.
    R S a year ago
    This was an easy to make recipe! The flavorsare delicious. I used portabella mushrooms. I would make this again.
    Amaiia Sanchez a year ago
    Sooo great new favorite!!
    Brett a year ago
    This was really good!
    Julie a year ago
    It was lotsbof flavor to my suprise. Even my kids ate it. Easy recipe to follow. We will be making it again.
    Jim a year ago
    Very simple, flavourful and lovely textures. The leftovers even heated up well the next day. Easy to adjust quantities based on how many servings you want. Will definitely make again.
    Joey Ernst a year ago
    My husband and i really enjoyed it and we plan on making more often.
    Karen Coffey a year ago
    Easy meal & very tasty! I added red wine vinegar & salt to my water for the quinoa. I also used black pepper & crushed red pepper in the filling. Both added more flavor.
    aaron gould 2 years ago
    First time eating acorn squash and I love it. The salt and olive oil in the beginning are perfect wnough by it self that i could have eaten the acoen squash plain, but the filling was so good with it. I wouls not make this again just because I feel like it was alot of work.
    Ayesha Searcy 2 years ago
    It turned out delicious! I didn't have cranberries so I added about a tablespoon of maple surup.
    Holly 2 years ago
    Turned out great! I used farro instead of quinoa.
    Paula Siok 2 years ago
    Delicious and filling I didn’t measure ingredients because I just made one squash and cooked ad lib. I used leeks instead of onion, and tarragon and rosemary for more seasoning. We are not vegan, so topped it with parmesan, to finish it under the broiler.
    Laura Evers 2 years ago
    So good! I did some things different: I cooked the Quinoa in Vegetable broth because Quinoa is gross and needs tons of help to taste like something. I replaced the Thyme with Oregano because thyme is not yummy and I sauted the Oregano (had to use dried) in the skillet before mixing it into the rest of the dish. my 1 year old loved it, my husband says add it to the menu rotation. I suggest adding salt to everything (squash, quinoa, and skillet).
    Mandy 2 years ago
    Good textures and my husband, who is not a vegan, asked for more of the filling. It lacked flavor to me.

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