Can I use butternut or delicata squash instead of acorn in this recipe?

Butternut works if you choose small ones and roast the halves a few minutes longer; the cavity is smaller, so expect extra filling to serve on the side. Delicata is trickier because its cavity is shallow and its skin is thin; it holds about half the filling and roasts faster, so check it at 20 minutes.

My quinoa filling came out wet and soupy. How do I rescue it tonight?

Spread the filling in a wide skillet over medium heat and cook, stirring, for 3 to 4 minutes so the excess moisture steams off. If it is still loose, stir in 2 tablespoons of extra cooked quinoa or fine breadcrumbs, rest it 5 minutes, and fill the squash while the filling is hot.

How do I stop the squash halves from rocking in the pan?

Slice a thin piece off the rounded skin side of each half so it sits on a small flat base before roasting. If a half still wobbles after filling, nestle it against its neighbors in a smaller baking dish so the halves brace each other.

What can replace the pecans for a guest with a nut allergy?

Toasted pumpkin seeds are the closest swap: same crunch, similar richness, and they keep the Thanksgiving flavor intact. Sunflower seeds also work. Add them at the same point in the recipe so they stay crisp instead of steaming soft inside the filling.

Can I freeze the stuffed squash halves?

The filling freezes well for up to 2 months on its own. The roasted squash does not; its flesh turns watery and soft after thawing. For a freezer plan, freeze the filling, roast fresh squash when you need it, and bake the filled halves exactly as written.

Healthy Stuffed Acorn Squash at About 280 Calories a Half

Ingredients

Scale

3 acorn squash, about 1 pound each, halved lengthwise and seeded
1 tablespoon olive oil, plus 1 teaspoon more for brushing
3/4 teaspoon fine sea salt, divided
1/2 teaspoon black pepper
2/3 cup quinoa, rinsed well
1 1/3 cups low sodium vegetable broth
1 small yellow onion, finely diced
2 celery stalks, finely diced
1 small Honeycrisp apple, cored and diced small
2 garlic cloves, minced
1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/4 cup dried cranberries
3 tablespoons chopped pecans, toasted
2 tablespoons finely grated Parmesan
2 tablespoons chopped fresh parsley, for serving

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Instructions

Heat the oven to 400°F. Line a rimmed sheet pan with parchment so the caramelized edges release cleanly later.
Brush the cut sides of the squash halves with the teaspoon of olive oil, sprinkle with 1/4 teaspoon of the salt and the pepper, and set them cut side down on the pan.
Roast for 30 to 35 minutes, until the flesh gives easily under a fork and the edges have taken on deep amber color.
Meanwhile, simmer the quinoa in the vegetable broth for 15 minutes. Rest it off the heat for 5 minutes, then fluff with a fork so the grains stay separate.
Warm the tablespoon of olive oil in a large skillet over medium heat. Cook the onion and celery for 4 to 5 minutes, until softened at the edges.
Add the apple and cook 3 minutes more. Stir in the garlic, sage and thyme and cook just 30 seconds, until fragrant.
Tip the quinoa into the skillet with the cranberries, pecans, Parmesan and the remaining 1/2 teaspoon salt. Toss everything together and taste for seasoning.
Flip the squash halves cut side up. If one rocks in the pan, shave a thin slice from its skin side so it sits level.
Mound the filling into the halves, packing it lightly, about 2/3 cup in each. Return the pan to the oven.
Bake for 10 to 12 minutes, until the filling is hot through and its top edges toast lightly. Rest 5 minutes, scatter with parsley, and serve warm.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1
Calories: 280
Sugar: 11
Sodium: 285
Fat: 10
Saturated Fat: 1
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 42
Fiber: 6
Protein: 6
Cholesterol: 3