Name: Mediterranean Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 acorn squash, halved and seeds removed; 2 tablespoons olive oil, divided; Salt and pepper; 1 1/2 teaspoons za’atar, divided; 1/2 cup quinoa, rinsed; 1 cup water; 1/4 cup dried cranberries; 1/4 cup pine nuts; 1/2 cup chickpeas, drained and rinsed; 3–4 green onions, chopped; 1/4 cup flat leaf parsley, chopped; 1 tablespoon chives, chopped; 1/4 cup mint, chopped; 1 garlic clove, minced; 1 tablespoon lemon juice; 1/4 teaspoon paprika

Why You’ll Love This Recipe

This recipe is a beautiful balance of sweet, savory, and fresh flavors. The roasted acorn squash provides natural sweetness, while quinoa, chickpeas, and pine nuts add protein and texture. Fresh herbs, lemon juice, and spices like za’atar and paprika brighten the dish, making it both comforting and refreshing. It’s wholesome, gluten-free, and perfect for Mediterranean-inspired meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 acorn squash, cut in half and seeds removed
2 tablespoons olive oil, divided
Salt and pepper
1 1/2 teaspoons za’atar, divided
1/2 cup quinoa, rinsed
1 cup water
1/4 cup dried cranberries
1/4 cup pine nuts
1/2 cup chickpeas, drained and rinsed
3–4 green onions, chopped (green and white parts)
1/4 cup flat leaf parsley
1 tablespoon chives, chopped
1/4 cup mint, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1/4 teaspoon paprika

Directions

Preheat oven to 400°F (200°C). Brush acorn squash halves with 1 tablespoon olive oil, season with salt, pepper, and 3/4 teaspoon za’atar. Place cut-side down on a baking sheet and roast 25–30 minutes until tender.
In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until quinoa is cooked and water is absorbed. Fluff with a fork.
In a large bowl, combine cooked quinoa, dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint, garlic, lemon juice, paprika, remaining 3/4 teaspoon za’atar, and 1 tablespoon olive oil. Mix until well combined.
Spoon the quinoa mixture into the roasted acorn squash halves.
Return stuffed squash to the oven for 10 minutes to heat through and allow flavors to meld.
Serve warm, garnished with additional herbs if desired.

Servings and Timing

This recipe serves 4 people (2 halves per person).
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Swap quinoa for couscous, bulgur, or farro for a different grain texture.
Add roasted vegetables like bell peppers, zucchini, or eggplant for extra flavor and nutrients.
Use toasted almonds instead of pine nuts for a different crunch.
Sprinkle feta cheese on top before serving for a creamy, salty twist.
Add a drizzle of tahini or balsamic glaze for extra richness.

Storage/Reheating

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warmed through.

FAQs

Can I make this ahead of time?

Yes, roast the squash and prepare the filling in advance. Assemble and reheat before serving.

Can I freeze stuffed acorn squash?

Yes, assemble the stuffed squash and freeze in a single layer. Reheat in the oven directly from frozen, adding extra cooking time.

Can I make this vegan?

Yes, the recipe is naturally vegan. Add feta cheese if you want a vegetarian (not vegan) version.

Can I use a different squash?

Yes, butternut squash or delicata squash work well as alternatives.

Is this recipe gluten-free?

Yes, using quinoa makes it completely gluten-free.

Conclusion

Mediterranean Stuffed Acorn Squash is a hearty, flavorful, and visually stunning dish perfect for cozy dinners or special occasions. With roasted squash, protein-rich quinoa, fresh herbs, and a touch of sweetness from cranberries, it’s a balanced, wholesome, and satisfying meal. Easy to prepare and packed with nutrients, this dish is a must-try for Mediterranean-inspired home cooking.