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Mushroom & Quinoa Stuffed Acorn Squash with pomegranates and pecans! The perfect winter dish that is packed with plant-based goodness and super easy to prepare [vegan]

Mushroom & Quinoa Stuffed Acorn Squash

This mushroom and quinoa stuffed acorn squash is a comforting meatless meal to enjoy all winter long. It's easy to make, can easily be scaled up to serve a crowd and is packed with plant-powered goodness. 
Course Main Course
Cuisine American
Keyword acorn squash, mushroom, stuffed
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 419kcal
Author Alyssa Rimmer



  • 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