Would it truly feel like fall if you haven't roasted a squash at least once? There’s just something about pulling a golden, caramelized squash out of the oven that feels like instant comfort.
This version enhances the flavor with a hearty quinoa, cranberry, and apple filling that is gentle on digestion. It’s festive enough for a holiday table, yet simple enough for a weeknight dinner when you want a meal that feels special without the work.
Trust me, you’re going to want to make this one on repeat all season long.
Ingredients:
For the squash:
- 3 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil (plus extra for brushing)
- Salt and pepper, to taste
For the filling:
- 1 cup dry quinoa (rinsed)
- 2 cups low-sodium vegetable broth
- 2 cups cremini mushrooms, chopped
- ½ cup dried cranberries (unsweetened, check label)
- 1 medium apple, peeled & diced
- 2 stalks celery, diced (green parts only, lower FODMAP)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Salt & pepper to taste
- 2 tablespoons pure maple syrup
How to Make It:
-
Roast the squash. Preheat oven to 400°F. Brush the squash halves with olive oil, sprinkle with salt & pepper, then place cut side down on a baking sheet. Roast until tender, about 25–30 minutes.
-
Cook quinoa. Meanwhile, simmer quinoa in the vegetable broth until fluffy and the liquid is absorbed (about 15 minutes).
-
Make the filling. In a skillet over medium heat, sauté mushrooms, celery, and apple until soft. Add cranberries, spices, maple syrup, and cooked quinoa. Stir gently to combine, and season to taste.
-
Stuff the squash. Turn the roasted squash cut side up. Spoon the filling into each half, pressing gently so it “mounds.” Return to the oven for another 10 minutes to warm through.
- Serve & enjoy. Let squash cool slightly before serving so flavors meld.
Quick Tips
- If the squash is too tough to slice, microwave for 2 minutes to soften it first.
- Don’t overfill. Leave space so the top doesn’t spill over while reheating.
- Store leftovers in the fridge for up to 3 days; gently reheat in the oven or microwave.
- Sprinkle Regular Girl Original Powder over your stuffed acorn squash once it’s cooled. This keeps the probiotics active and helps your digestion stay balanced through all your Halloween feasts.
Carve Out Time for This Cozy Halloween Dinner
This stuffed acorn squash is pure fall comfort in a shell. It’s warm, perfectly spiced, hearty, and gentle on your gut. Serve it as a showstopping main dish or a cozy side for your holiday dinners.
So grab your squash, gather your favorite ingredients, and let’s make a dish that tastes like fall and supports your digestion. You deserve it.
Once you’ve made your cozy, gut-friendly stuffed acorn squash, share that autumn comfort with us. Snap a photo, tag @getregulargirl, and use #BloatFreeWithRegularGirl for a chance to be featured. We’d love to see your beautiful, belly-happy fall creation bringing warmth to the table.