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November 29, 2022

by Alyssa

Mushroom & Quinoa Stuffed Acorn Squash

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This mushroom stuffed acorn squash recipe is bursting with many of your favorite fall flavors. It’s also a very healthy dish that’s both vegan and gluten-free, and only takes an hour to make. 

Overhead view of a mushroom stuffed acorn squash on a white plate, topped with pomegranate seeds, next to another plate with a serving of stuffed squash, and a bowl of pomegranate seeds

Mushroom stuffed acorn squash is one of my go-to recipes when autumn arrives. It’s the perfect blend of healthy and comforting, with familiar fall flavors that make both your tastebuds and your body feel good.

With mushrooms, carrots, nuts, quinoa, and squash, this dish is very hearty. But it’s lightened up with greens and pomegranate seeds, while maple syrup brings a sweet flavor to the table. All of those flavors marry together perfectly, creating a tender, mouth-watering vegetable entree. Plus, it’s vegan and gluten-free! 

Add in the fact that it’s an easy recipe to make, and this is sure to become a frequently-made dish in your kitchen during the fall and winter. 

Overhead view of raw carrots, a shallot, raw baby bella mushrooms, a bowl of raw spinach, a bowl of pecans, a bowl of cooked quinoa, and a bowl of spices


Here’s everything you need to make this tender and moist mushroom stuffed acorn squash. Be sure to check out the recipe card at the bottom of the article to see the exact quantities. 

  • Acorn squashes
  • Coconut oil
  • Maple syrup – Make sure to use 100% pure maple syrup for this recipe.
  • Mushrooms 
  • Carrots
  • Shallots
  • Olive oil
  • Cooked quinoa
  • Spinach – You can use other greens if you prefer.
  • Pecans
  • Dried thyme
  • Garlic powder
  • Salt
  • Pepper
  • Nutritional yeast
  • Pomegranate seeds – This is an optional garnish. 

What Kind of Mushrooms Should You Use?

You can use pretty much any mushroom for this recipe. Hearty mushrooms work best, and I prefer to use button or baby bella mushrooms. But whatever you have on hand will work.

How to Make Mushroom Stuffed Acorn Squash

The end result might be a fancy dinner, but this recipe is fairly straightforward and easy to make.

  • Heat the oven. Preheat the oven to 400F.
  • Prep the squash. Cut off the ends of the squash, then cut in half widthwise. Scoop out all the seeds, then place face down in a baking dish. Rub the coconut oil and maple syrup into the squash.
  • Bake the squash. Cook the squash in the center rack of the oven until tender, about 40-45 minutes.
  • Chop the veggies. Add the carrots, shallots, and mushrooms to a food processor. Blend on high until the veggies have been finely chopped.
Close up of a food processor filled with diced mushrooms, carrots, and shallots.
  • Cook the veggies. Heat a skillet over medium heat and add oil. Add in the chopped vegetable mix and sauté until the mushrooms start to release their juices. This should take about 2 or 3 minutes.
  • Finish the filling. Add the quinoa and the spices, and cook until everything is warmed through. Then add the spinach and pecans, and cook until the spinach is wilted. Remove from the heat and stir in the nutritional yeast.
  • Assemble. Fill each of the acorn squash halves with the mushroom and quinoa filling.
  • Finish baking. Place the stuffed squash back in the oven for 5-10 minutes. Once they’re done, remove them from the oven, garnish with pomegranate seeds, and eat while hot. 
Close up of a mushroom stuffed acorn squash, with lots of wilted spinach in it

Tips for Success

Here are some tricks and tips to follow, to make sure that your mushroom stuffed acorn squash comes out perfectly each and every time. 

  • Cook the acorn squash all the way through. The cooking times for this recipe are guidelines, not rules. Acorn squashes come in different sizes, which means they can have different cooking times. Be sure that you cook your squash until it is tender all the way through. You can check by poking it with a paring knife, which should slide through the whole squash easily. 
  • Don’t overcook the spinach. You want to cook the spinach until it’s wilted, but don’t overcook it or it will start to dry out. The spinach should be providing juiciness to the recipe. 
  • Don’t skimp on the filling. Having the right ratio of filling to acorn squash is important in this recipe. Don’t just put a dollop of filling in the squash. Instead, add as much as you can. You should be able to fit all of the filling into the four squash halves.
A mushroom stuffed acorn squash on a plate, garnished with pomegranate seeds, with a bowl of pomegranate seeds in the background

What to Serve With Mushroom Stuffed Acorn Squash

This dish can be served all by itself. It has lots of vegetables, as well as a very healthy grain in quinoa. It hits a whole lot of nutritional targets. But it’s fun to serve it alongside some fall side dishes. Here are a few of my favorite things to serve with this stuffed squash.

How to Store and Reheat Mushroom Stuffed Acorn Squash

You can keep this protein-packed meal in an airtight container in the fridge for up to 4 days. The stuffed squashes can be reheated in the microwave.

Can This Recipe Be Frozen?

Absolutely! These mushroom stuffed acorn squashes can last for 3 months in the freezer. Just store them in an airtight container, and let them thaw before reheating. 

A mushroom stuffed acorn squash on a plate, topped with pomegranate seeds, with an uncooked acorn squash in the background

More Deliciously Comforting Recipes to Try:

Mushroom Stuffed Acorn Squash

This mushroom stuffed acorn squash recipe is tender, juicy, and full of your favorite fall flavors. Plus, it's vegan and gluten-free!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 419kcal
Author Alyssa Rimmer
Print Pin
Mushroom and quinoa stuffed acorn squash on a white plate topped with pomegranate seeds.
3.54 from 13 votes



  • Preheat the oven to 400ºF.
  • Slice the ends off the squash, then slice each in half width-wise. Scoop out the seeds and place the squash, flesh side up in a shallow baking dish. Rub each half with coconut oil and drizzle with maple syrup.
  • Bake on the center rack for 40 – 45 minutes until squash is tender.
  • While the squash is roasting, add the mushrooms, carrots and shallot to a food processor. Process on high until the veggies are finely chopped.
  • Heat oil in a large skillet over medium heat. Add vegetable mixture and saute for 2 – 3 minutes until the mushrooms have started to release their juices. Add spices and quinoa and cook until quinoa is warmed. Add water if needed.
  • Once veggies are cooked, add spinach and pecans, and cook until spinach has wilted.
  • Transfer this mixture to a bowl and stir in nutritional yeast.
  • Divide the mixture evenly between the four squash halves. Place back in the oven for 5 – 10 minutes. Remove from the oven, garnish with pomegranate and serve immediately.



Serving: 1g | Calories: 419kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Sodium: 38mg | Potassium: 1293mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4765IU | Vitamin C: 30.4mg | Calcium: 133mg | Iron: 4.3mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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