Vegetarian Stuffing

Vegetarian Stuffing

  • Author: Abby Turner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes


  • 3 Acorn Squash, halved
  • 1 cup dry quinoa
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • Olive Oil for spritzing the acorn squash
  • 1 white onion , finely diced
  • 1 stalk celery , finely diced
  • 1 large apple , diced
  • 1/2 sweet potato, diced (optional)
  • 8 ounces cremini mushrooms , diced
  • 3 cloves garlic , minced
  • 2 teaspoons sage
  • 2 teaspoons thyme


  1. Preheat oven to 350 degrees.
  2. Cut a thin slice off the bottom and top of each squash to create two flat edges (be careful not to cut too much or you will create a hole in the bottom). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  3. Place the squash on a baking sheet, cut-side up. Spray Olive Oil (or brush) the flesh of the acorn squash and sprinkle with salt & pepper and sprinkle brown sugar lightly around all of the edges.
  4. Add the quinoa and water to a medium pot and cook per instructions on Ancient Harvest packaging.
  5. In a large pan, heat butter over medium heat and sauté the mushrooms, sweet potato, garlic, and onion, celery, apples until softened. About 5-6 minutes.
  6. Add the sage and thyme and add the quinoa. Combine well so the quinoa picks up on all that flavor!!
  7. When the squash is ready, fill with the stuffing mixture.  Put everything back in the oven for maybe 10 minutes to get the quinoa a bit crispy and then top off with fresh pomegranate arils and enjoy!