Big Ten Harvest Stuffed Acorn Squash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted acorn squash filled with a hearty blend of quinoa, black beans, corn, and smoked paprika, celebrating Midwest harvest flavors. This american-inspired vegetarian (vegan-friendly) ready in about 60 minutes pairs acorn squash, quinoa, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 40 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F; cut 4 medium acorn squash in half lengthwise, scoop out seeds, and brush cut sides with 2 tbsp olive oil; place cut-side down on a baking sheet.
  2. Step 2: Cook squash for 25-30 minutes until tender when pierced with a fork, then flip cut-side up.
  3. Step 3: In a pot, cook 1 cup quinoa with 2 cups water until fluffy (15 minutes); let cool slightly.
  4. Step 4: In a large bowl, combine cooled quinoa, 1 can black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1 tbsp smoked paprika, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper; mix until evenly distributed.
  5. Step 5: Spoon quinoa mixture into each squash half until packed, then return to oven for 10 minutes to warm through and meld flavors.

Frequently asked questions

How long does Big Ten Harvest Stuffed Acorn Squash take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Big Ten Harvest Stuffed Acorn Squash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep acorn squash from drying out.

Can I substitute ingredients in Big Ten Harvest Stuffed Acorn Squash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Big Ten Harvest Stuffed Acorn Squash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Big Ten Harvest Stuffed Acorn Squash vegan-friendly?

Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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