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

Sierra Corrigan: "fantastic! i made a few changes. after you take t…" Read More
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Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

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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.


  • nonstick cooking spray (or olive oil)
  • 5 acorn squash (about 1 3/4 lb. each)
  • 1 Tbsp. extra virgin olive oil (for squash)
  • 1/2 tsp. salt (for squash)
  • 1/4 tsp. black pepper
  • 1 cup quinoa (preferably white quinoa)
  • 1/2 tsp. salt (for quinoa)
  • 2 cups water
  • 1 onion (medium, 1 onion is about 1 cup chopped)
  • 2 carrots
  • 3/4 lb. fresh shiitake mushrooms
  • 5 garlic cloves
  • 2 Tbsp. extra virgin olive oil (for vegetable mixture)
  • 1 1/2 tsp. fresh thyme leaves
  • 3/4 tsp. salt (for vegetable mixture)
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces
  • 5 oz. 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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    Calories290Calories from Fat120
    Total Fat13g20%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat120
    Total Carbohydrate41g14%
    Dietary Fiber8g32%
    Vitamin A80%
    Vitamin C50%

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


    Reviewer Profile Image
    Sierra Corrigan 17 days ago
    fantastic! i made a few changes. after you take the squash out and flip, butter them.i subbed the mushrooms for some corn, black beans, and diced peppers. walnuts worked fin instead of pecans. as a fall recipe this should have some warming flavors so i sprinkled a little cinnamon in the stuffing mix.i also only cooked for two people so i used one squash and halved the ingredients for the rest so we'd have evxtra stuffing!
    Reviewer Profile Image
    Vazquez 2 months ago
    delicious family loved it
    Reviewer Profile Image
    Nicole 2 months ago
    Changed the recipe a bit, omitted the carrots, added sage and switched the pecans for walnuts and the spinach for kale. Very delicious recipe, will absolutely make this a fall staple!
    Reviewer Profile Image
    Robin 6 months ago
    Yummy!!! I used crasins and it was still great
    Reviewer Profile Image
    Diane Sutton 10 months ago
    Excellent. I made it without the squash as a side dish. I will try it next time with the squash. but not necessary.
    Reviewer Profile Image
    Sam Blanchet a year ago
    This was pretty good. I feel like it would have been better with a rice instead of quinoa, or at least a way to add flavor to the quinoa itself. Overall a nice way to change up the weekly dinner routines, but I wouldn't make it often.
    Reviewer Profile Image
    So delicious! Made it the way it’s supposed to be
    Reviewer Profile Image
    Brandon D. Smith a year ago
    this recipe is amazing! so filling and delicious and makes enough to feed 5 people (or more)
    Reviewer Profile Image
    Kathryn Rico a year ago
    Delicious!! No modifications. Would make again!
    Reviewer Profile Image
    Jennifer Daniels 2 years 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.
    Reviewer Profile Image
    Davina Kavanaugh 2 years 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 😋.
    Reviewer Profile Image
    Delicious! Followed the recipe Will make again
    Reviewer Profile Image
    Cari 2 years ago
    Delicious! I had plenty of extra stuffing so served it on the side.
    Reviewer Profile Image
    Lee Worsham 2 years ago
    not a Vegan but this was very good. '
    Reviewer Profile Image
    Lorena Topolovec 2 years ago
    Really good! I've started making this regularly, it's simple but different and really good.
    Reviewer Profile Image
    Jessica Dang 2 years ago
    Good recipe. You could even just make the filling as a nice side dish.
    Reviewer Profile Image
    Choco Coco's mom 2 years ago
    i also add some lemon and honey. Delicious!
    Reviewer Profile Image
    Vincent 2 years 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.
    Reviewer Profile Image
    R S 2 years ago
    This was an easy to make recipe! The flavorsare delicious. I used portabella mushrooms. I would make this again.
    Reviewer Profile Image
    Amaiia Sanchez 2 years ago
    Sooo great new favorite!!
    Reviewer Profile Image
    Wittmershaus 2 years ago
    This was really good!
    Reviewer Profile Image
    Julie 2 years ago
    It was lotsbof flavor to my suprise. Even my kids ate it. Easy recipe to follow. We will be making it again.
    Reviewer Profile Image
    Jim 2 years 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.
    Reviewer Profile Image
    Joey Ernst 3 years ago
    My husband and i really enjoyed it and we plan on making more often.
    Reviewer Profile Image
    Karen Coffey 3 years 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.
    Reviewer Profile Image
    aaron gould 3 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.
    Reviewer Profile Image
    Ayesha Searcy 3 years ago
    It turned out delicious! I didn't have cranberries so I added about a tablespoon of maple surup.
    Reviewer Profile Image
    Holly 3 years ago
    Turned out great! I used farro instead of quinoa.
    Reviewer Profile Image
    Paula Siok 3 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.
    Reviewer Profile Image
    Laura Evers 3 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).