Herbed Mushroom Quinoa Squash Bowls

Acorn squash becomes an edible bowl in this cozy American fall dinner, perfect for a festive October night. Roasted halves cradle herbed mushrooms, quinoa, and a touch of pumpkin puree finished with Parmesan and fresh herbs.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 14g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz cremini mushrooms
• 1 small yellow onion
• 3 garlic cloves
• 1 tbsp fresh thyme leaves
• 1 1/2 cups cooked quinoa
• 1/2 cup canned pumpkin puree
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment.
2. 2Halve each acorn squash lengthwise and scoop out the seeds and stringy pulp with a spoon, leaving a neat bowl shape.
3. 3Brush the cut sides and cavities generously with olive oil, then season with salt and pepper; place cut-side down on the sheet and roast for 25 minutes until the flesh is just tender when pierced.
4. 4While the squash roasts, finely chop the mushrooms and onion and mince the garlic.
5. 5Heat the remaining olive oil in a large skillet over medium-high heat; add the mushrooms and onion and cook, stirring occasionally, until the mushrooms release their liquid and turn deep golden, about 8 to 10 minutes.
6. 6Stir in the garlic and thyme and cook one minute more until fragrant; remove from heat.
7. 7Fold the cooked quinoa, pumpkin puree, and most of the Parmesan into the mushroom mixture until everything is evenly coated and warmed through; taste and adjust seasoning.
8. 8Flip the roasted squash halves cut-side up; mound the mushroom-quinoa filling generously into each cavity, packing it lightly.
9. 9Sprinkle the remaining Parmesan over the tops and return the sheet to the oven for 12 to 15 minutes until the cheese is melted and the edges of the squash are caramelized.
10. 10Garnish with chopped parsley and toasted pumpkin seeds right before serving; the bowls hold well if filled ahead and reheated gently.