Valentine Dinner Stuffed Acorn Squash

Name: Valentine Dinner Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 1 cup quinoa; 2 cups vegetable broth; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon olive oil; 1 cup spinach, chopped; 1/2 cup cranberries (optional); 1/2 cup walnuts, chopped; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Warm Comfort Food Inspiration

I absolutely love how this Valentine Dinner Stuffed Acorn Squash has become a special dish in our home. Each time I prepare it, the savory aromas fill the kitchen, immediately lifting the mood. The combination of roasted squash, seasoned quinoa, and fresh herbs creates a delightful medley that’s not only pleasing to the eye but also nourishing. This dish is perfect for celebrating love, bringing warmth and comfort to any dinner table, especially during the chilly February nights. It's my go-to recipe for an intimate and memorable dinner.

Created by

Pippa Lawson

Last updated on 2026-01-06T13:10:34.770Z

When I first tried making this stuffed acorn squash, I was amazed at how simple yet elegant it could be. The caramelized edges of the squash paired with the flavorful quinoa filling create a balanced bite. I remember the first time I served it; it was garnished with fresh parsley and drizzled with a balsamic glaze, and everyone at the table couldn't stop raving about it.

This recipe allows for creativity; I often switch the filling ingredients based on what's in season. For instance, last February, I added cranberries and walnuts to the mixture, which not only enhanced the flavor but also added a delightful crunch. Each time I make it, I discover a new favorite twist to incorporate!

        Why You'll Love This Recipe
        Colorful presentation that impresses your loved ones
Nutritious and satisfying, perfect for a cozy dinner
Versatile filling options to suit everyone's taste

      

Preparing the Acorn Squash

When preparing the acorn squash, aim for medium-sized squashes, as they hold up well during roasting and are easy to handle. Make sure to cut them in half carefully to maintain an even cooking surface. After slicing, remove the seeds with a spoon, ensuring you don’t tear the flesh. Roasting them cut side down helps them become tender and caramelized without drying out. You'll know they're ready when a fork easily pierces through the skin, typically around 25 minutes in the oven at 400°F (200°C).

For an added depth of flavor, consider brushing the squash with a mixture of olive oil and a sprinkle of salt before roasting. This not only enhances the taste but also promotes a beautiful golden color as they cook. Additionally, keep an eye on the roasting process; if you notice the edges starting to darken too much before they're tender, you might want to reduce your oven temperature slightly.

Cooking and Combining the Filling

Quinoa plays a vital role in making this dish hearty and nutritious. It's essential to rinse the quinoa before cooking to remove its natural coating, called saponin, which can give a bitter flavor if not washed away. After rinsing, cooking it in vegetable broth instead of water enhances its flavor significantly. As you simmer the quinoa for about 15 minutes, keep the pot covered to trap steam, ensuring the grains become fluffy and well-cooked.

When sautéing the vegetables, use a non-stick skillet, which prevents sticking and allows for even cooking. Cooking the onions until they're translucent and aromatic, then adding garlic, brings out their sweetness. Finish the sauté with fresh spinach, which wilts quickly—this should only take about 2–3 minutes. By adding cranberries and walnuts here, you enhance the texture and flavor, creating a sweet and crunchy contrast to the savory quinoa.

Customizing Your Dish

One of the best features of this stuffed acorn squash recipe is its versatility. You can easily swap the quinoa for farro or brown rice for a different texture, or omit the cranberries if you're looking for a less sweet filling. If you prefer a creamier filling, consider adding a dollop of feta or goat cheese, mixing it into the quinoa before stuffing the squash. This not only adds creaminess but also a tangy note that complements the roasted flavor of the squash.

For meal prep, you can prepare the stuffed squashes in advance. After filling them, you can refrigerate them for up to two days before baking. When ready to serve, just pop them back in the oven and bake until heated through. This dish also freezes well; just store the uncooked stuffed squash in an airtight container for up to a month. Reheat in the oven at 350°F (175°C) for about 25–30 minutes when you're ready to enjoy.

Ingredients

Stuffed Acorn Squash

2 medium acorn squashes
1 cup quinoa
2 cups vegetable broth
1 small onion, diced
2 cloves garlic, minced
1 teaspoon olive oil
1 cup spinach, chopped
1/2 cup cranberries (optional)
1/2 cup walnuts, chopped
Salt and pepper to taste
Fresh parsley for garnish

Combine your favorite ingredients to customize the filling!

Instructions

Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and remove the seeds. Place them cut side down on a baking sheet and roast for about 25 minutes until tender.

Cook Quinoa

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes or until the quinoa is fluffy. Set aside.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add chopped spinach and cook until wilted. Stir in cranberries and walnuts, if using.

Mix the Filling

Combine the cooked quinoa with the sautéed vegetable mixture. Season with salt and pepper to taste.

Stuff the Squash

Once the squashes are done roasting, carefully turn them cut side up. Fill each half generously with the quinoa mixture.

Bake Again

Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.

Garnish with fresh parsley before serving.

Pro Tips

For added flavor, consider drizzling a balsamic glaze over the stuffed squashes before serving.

Serving Suggestions

To elevate your dining experience, consider serving the stuffed acorn squash on a bed of greens, like arugula or mixed salad leaves. The slight bitterness of the greens complements the sweetness of the squash beautifully. For a touch of elegance, drizzle a balsamic reduction over the top before serving, adding a glossy finish and balancing flavors.

Pair this dish with a light, crisp white wine, such as Sauvignon Blanc or a fruity rosé, to enhance the overall flavor profile of your meal. The acidity in the wine helps cut through the richness of the squash and the filling, creating an inviting dining atmosphere perfect for any romantic occasion.

Storage and Reheating Tips

If you have leftover stuffed acorn squash, store it in an airtight container in the fridge for up to three days. When you're ready to enjoy the leftovers, heat them in the oven at 350°F (175°C) for about 15 minutes, until they’re warmed through. This method retains the texture of the squash better than microwaving.

For longer storage, consider freezing the stuffed squashes before the second baking. Wrap each half in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to a month. When you're ready to eat them, just thaw in the fridge overnight and bake as directed for a quick and satisfying meal.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with rice, farro, or couscous for a different texture.

→ What can I do with leftover stuffing?

Leftover filling can be used in salads, as a side dish, or stuffed in bell peppers for another meal.

→ Is this dish vegan-friendly?

Absolutely! All ingredients in this recipe are plant-based.

→ How can I make it gluten-free?

Using quinoa as the filling keeps this dish gluten-free. Just ensure any added ingredients are also gluten-free.