Pear Stuffed Acorn Squash Bowls

Acorn squash has long been a fall staple on American tables, hollowed into natural bowls for hearty fillings. Here roasted halves cradle quinoa, ripe pears, and toasted walnuts for a sweet-savory sheet-pan dinner.

Serves 4 · 25 min prep · 50 min cook

Estimate for one serving

• 455 cal
• 11g protein
• 68g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 2 cups peeled small-diced fresh sugar pumpkin
• 2, diced ripe pears
• 1 1/2 cups cooked quinoa
• 3 cups packed baby spinach
• 1/2 cup chopped toasted walnuts
• 1/3 cup dried cranberries
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 1 1/2 tsp leaves fresh thyme
• 1/4 tsp ground cinnamon
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled (optional) feta cheese

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper.
2. 2Place the squash halves cut-side down on a parchment-lined sheet pan. Roast for 30–35 minutes until the flesh is tender when pierced with a fork.
3. 3Meanwhile, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened.
4. 4Add the small-diced pumpkin and salt. Sauté 8–10 minutes, stirring occasionally, until the pumpkin is just tender and lightly browned.
5. 5Stir in the minced garlic, thyme, and cinnamon; cook 45 seconds. Add the diced pears and cook 3 minutes more so they soften slightly but stay distinct.
6. 6Fold in the cooked quinoa, baby spinach, dried cranberries, and most of the walnuts. Cook just until the spinach wilts, about 2 minutes. Drizzle with maple syrup and season with remaining salt and pepper.
7. 7Flip the roasted squash halves cut-side up. Mound the pear-pumpkin quinoa filling generously into each cavity, packing it lightly.
8. 8Return the stuffed squash to the oven for 8–10 minutes to warm through and let the flavors settle.
9. 9Remove from the oven, top with remaining walnuts and crumbled feta if using, and serve each half as a complete dinner bowl.