• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe For A Party

  • Home
  • About
  • Recipes
  • Party Snapshots

Beyond Italian Style Stuffed Acorn Squash with Quinoa

May 8, 2020 by Joseph Sciascia Leave a Comment

Squash…isn’t just for autumn or winter anymore, I find it at the supermarket all year round. My recipe for beyond Italian style stuffed acorn squash with quinoa is not only healthy but it’s very satisfying.  Going “Beyond” regular stuffed squash recipes, I used the plant based meat Beyond Burger in this recipe to give it a meaty flavor and texture in this vegan recipe; you could certainly substitute with any other brand that you like.   I’m not vegan but I like to lighten up my “meat” dishes from time to time but still want that satisfying flavor and it’s perfect in this beyond stuffed acorn squash recipe.  The ingredients I used replicate Italian sausage and my recipe will fool most meat lovers into thinking they are enjoying a meaty meal…but really, don’t worry you need not fool anyone with this delicious dish because good flavor doesn’t fool anyone!

overhead shot of black oval casserole filled with Beyond Italian style stuffed acorn squash with quinoa
oval black serving dish with Beyond Stuffed Acorn Squash on counter with two cutting boards and an antique ceramic olive oil bottle in the background

These mini beyond stuffed acorn squash make a perfect side dish or a main dish. Make these the night before for easy prepping and bake them when coming home for work.

up close gold serving spoon with small vegetable stuffed acorn squash

Serving this Beyond Stuffed Acorn Squash

  • I bought small acorn squash so this could be served as a side dish
  • I have served this as a main course along with a vegetable side and a salad
  • Rushed for time on a weekday, prepare these the night before and bake them in the oven the next day
  • This makes a great Holiday offering so serve them at Thanksgiving or Christmas as a side dish or a main dish for that vegan holiday
  • Serve alongside mashed sweet potatoes for an autumnal feast
black round plate with a serving of food with gold fork
Whether you’re vegan or implementing healthier dinner choices into your lifestyle, here are more scrumptious recipes to satisfy that hunger
Vegan Chipotle Black Bean Chili with Coffee & Cocoa
Vegan Curried Squash Casserole
Stove-Top Vegan Macaroni & Cheese
up close image of stuffed squash with sage garnish

I used fresh oregano and sage from my garden in this Italian stuffed acorn squash . When available, I always try to use fresh herbs.

Print

Beyond Italian Style Stuffed Acorn Squash with Quinoa

These delectable mini stuffed acorn squash has fabulous Italian flavor and are perfect as a side dish or a main course. I would suggest two of these on your plate with a veg or a salad…

Course Main Course
Cuisine Italian
Keyword Stuffed Squash
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 6 small acorn squash, about the size of a large orange
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp coarse ground pepper
  • 8 oz Beyond meat patties or ground (I used 2 patties)
  • 1 cup chopped onion (1/2 medium yellow onion)
  • 1/2 bell pepper, chopped (I used an orange one)
  • 2 tsp minced garlic
  • 1/2 tsp red chili flakes
  • 1 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp fresh oregano, minced
  • 2 tbsp fresh sage, minced
  • 1/3 cup dry white wine or you can substitute vegetable stock
  • 3 tbsp sun-dried tomatoes packed in oil, drained and chopped
  • 1 can artichoke hearts, drained and chopped
  • 1 cup cooked quinoa (make it easy, I had frozen quinoa/brown rice blend, so I used that)
  • 1 cup frozen petite peas, thawed

Instructions

  1. Preheat oven to 400 degrees

  2. Slice a little bit off each end of the squash and cut in half and remove the seeds. Place them on a sheet pan and brush the tops and inside with 1 1/2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper and roast in the oven until tender for 30 to 40 minutes, mine were done in 30 minutes

  3. Meanwhile add the remaining olive oil to a skillet over medium/high heat on the stove and add the Beyond meat patties, chopped onion, bell pepper and garlic and saute for 5 minutes, breaking up the plant based meat with a spatula into mince and stir occasionally.

  4. Add the pepper flakes, fennel seed, Italian seasoning, oregano, sage white wine, sun-dried tomatoes, artichoke hears and quinoa and stir to mix in and saute for 8 minutes, stirring occasionally

  5. Stir in the petite peas, cover and turn off heat

  6. take the squash out of the oven

  7. divide the filling into all the squash and return to oven to heat up for 8 to 10 minutes more

view of several portions of small squash in black casserole with gold serving spoon garnished with fresh sage

For that “meat” flavor and texture that is full of great plant based protein try my favorite vegan brand Beyond Meat, it’s at most grocery stores now.

Filed Under: Dinner, entrees, Recipes, side dishes, Thanksgiving, Uncategorized, Vegan, weekday dinner Tagged With: beyond burger recipes, beyond Italian style stuffed acorn squash with quinoa, plant based meat recipes, stuffed squash recipes, Thanksgiving Recipes, vegan dinner ideas, vegan dinner recipes, vegan Italian recipes, vegan stuffed acorn squash

Previous Post: « Peanut Butter S’more Bombs
Next Post: Braised Chicken with Cinnamon and Hard Apple Cider »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to
Recipe for a Party

Hi, I’m Joseph! I create simple, delicious recipes for parties that you and your guests will love. Life is a Party, so celebrate!

Don’t Miss a recipe!
Subscribe to new posts via email

    Recent Posts

    • Vegan Chili Cheese Cheerios Snack Mix
    • Vegan “Ricotta” Eggplant Rollatini
    • Roasted Brussels Sprouts with Cranberry Serrano Vinegar
    • Vegan Rice Krispie Treats with Peanut Butter and Chocolate
    • Baked Triple Onion Dip

    Recent Comments

    • Joseph Sciascia on Smoked Salmon Pizza with Lemon Tarragon Cream Cheese
    • Jesper Daugbjerg on Smoked Salmon Pizza with Lemon Tarragon Cream Cheese
    • Joseph Sciascia on Yemista (Greek stuffed peppers)
    • Joseph Sciascia on Chile Relleno Tarts
    • Barbara Wallace on Chile Relleno Tarts

    Archives

    • January 2021
    • December 2020
    • November 2020
    • October 2020
    • September 2020
    • August 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    • February 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017

    Categories

    • Appetizers
    • breakfast
    • brunch
    • chicken dishes
    • chicken recipes
    • Christmas
    • Condiments
    • Desserts
    • Dinner
    • dinner ideas
    • Dips
    • entrees
    • family recipes
    • Gifts from the kitchen
    • Holiday Foods
    • hot beverages
    • party favors
    • Party Food
    • pork recipes
    • Recipes
    • Rolls & Pastries
    • Salad Dressings
    • salads
    • Sandwiches
    • sauces
    • Seafood
    • seasonings
    • side dishes
    • snacks
    • Soups
    • spices
    • Spreads
    • Sweet Treats
    • Thanksgiving
    • Uncategorized
    • Vegan
    • Vegetarian
    • weekday dinner

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Footer

    • Home
    • About
    • Recipes
    • Party Snapshots

    Copyright © 2025 Recipe For A Party on the Foodie Pro Theme