Mushroom Quinoa Risotto Stuffed Acorn Squash

Creamy quinoa risotto stuffed baked acorn squash make a perfect vegetarian main course! This filling dish is sure to warm any heart.

Mushroom Quinoa Risotto Baked Squash

Ingredients

Produce

acorn squash2
button mushrooms8 ounces
onion1 small, diced
garlic2 cloves, minced

Dry Goods

olive oil2 tablespoons
quinoa1 cup
chicken broth1 cup

Dairy

grated parmesan1/2 cup

Instructions

Swap the starchy rice for protein-packed quinoa in this easier-than-you’d-think risotto recipe! I like using red quinoa but any color will work here. I used button mushrooms in all recipe testing but I’d like to try it with cremini or baby bella mushrooms, or something similar- to give those a try, too. Roasted acorn squash will hold in the fridge for up to 5 days. When I’m reheating, I’ll put them back in the oven to warm them up and then top with the quinoa. Eaten together, the roasted squash is creamy and sweet, and the quinoa is creamy and nutty, and the whole dish is a perfect Fall meal. 

  1. Heat the oven to 350* and slice the acorn squash down the middle. 
  2. Remove the seeds with a spoon, then place the squash on a sheet pan. 
  3. Drizzle with olive oil, salt, and pepper and place the pan in the oven.
  4. Bake 1 hour, or until the scorn squash has begun to brown on top and is cooked all the way through (with the tip of a knife going smoothly all the way through the squash) 
  5. Set aside until serving. 
  6. While the squash is cooking, make the quinoa: Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom. 
  7. Cook until the onion has begun to soften, about 3-5 minutes. 
  8. Add the garlic, quinoa, and broth and stir to combine. 
  9. Bring to a boil, then lower to a simmer. 
  10. Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed. 
  11. Once the liquid is cooked off, stir in the parmesan. 
  12. Spoon the cooked risotto into the acorn squash and serve warm.

Prep Plan

Prep it for later:
1. Roast the acorn squash according to the instructions and set aside.
2. If desired, make the risotto according to the instructions. It will hold for up to 4-5 days in the fridge.


If making the risotto on serving day:
1. Dice onions and mushrooms and transfer to a resealable bag or container.
2. Mince the garlic and transfer to a resealable bag or container.

You will need:
1 bag or container of roasted acorn squash
1 bag or container of cooked risotto OR:
1 bag or container of diced onions and mushrooms
1 bag or container of minced garlic Onions, mushrooms, and garlic will hold in the fridge for 2-3 days. Roasted squash will hold for 4-5 days.

Prepare from prepped:
1. Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom.
2. Cook until the onion has begun to soften, about 3-5 minutes.
3. Add the garlic, quinoa, and broth and stir to combine.
4. Bring to a boil, then lower to a simmer.
5. Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed.
6. Once the liquid is cooked off, stir in the parmesan.
7. Reheat the acorn squash in the oven until warmed through, or the microwave
8. Spoon the cooked risotto into the acorn squash and serve warm.

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25 thoughts on “Mushroom Quinoa Risotto Stuffed Acorn Squash”

  3. Ruthy

    Yes, try it! With or without the tomato. Quinoa is so fantastic, I’m eager to keep trying new risotto variations now. Let me know if you have a successful one!

  5. Ruthy

    EW like that weird skin you get on the top of old pudding? Blech! But then, if it had worked, you would have been like, “I am a pot de creme GENIUS”. That’s how I feel about most recipes I attempt. They sound so good in my head!

  11. Ruthy

    Thanks! It was pretty tasty risotto, to be honest- just not what I had been looking for originally. I’m excited to try out new ideas now! (Just more undying love for quinoa, honestly)

  14. Consuelo Morcillo

    Quinoa risotto sounds fantastic to me! And these stuffed tomatos look delicious, what a lovely idea! :-*

  16. Eileen

    I’ve never eaten a sunchoke before at all! This definitely needs to happen–although perhaps not in chowder form. 🙂 And yay for tomatoes! So beautiful.

  18. kelly

    Funny, because I think your photos are g-or-ge-ous! 🙂 Also, the sunchoke chowder story reminds me of the time (and by “the time” I mean 2 days ago) that I tried to make matcha pots de creme and they tasted like creamy grass with skin on top. GAG. Glad your tale had a happy ending!

  19. Shaina Wizov

    How funny, I was just asking one of my chefs at work about sunchokes the other day. I’ve never cooked with one, or even tried one, before. And quinoa risotto, why have I not thought of that?!? Two of my favorite things!! Even though it may have taken you a while to get where you want to be, it looks great!

  20. wearenotmartha

    I love everything about this! I’ve been toying with the idea of quinoa risotto for a while now, but wasn’t sure how it would end up. Putting it in a tomato was the perfect idea 🙂

    Sues

  21. Courtney @ Neighborfood

    Ummmm, hilarious. As usual. I guess in some ways it’s good that it didn’t taste amazing. I hate when I make something that tastes wonderful but looks like it was regurgitated in photos. Thankfully, the risotto looks lovely, and I’ve totally put the mental image of cat vomit from my mind…almost.

  22. Monet@anecdotesandapples.com

    Isn’t it amazing what some great produce can do? These pictures look amazing, and I am eager to try quinoa risotto now. What an interesting and new way to use my favorite grain!

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