Grilled Acorn Squash, Mushroom & Asparagus

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Servings: 4 Difficulty: Advanced
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Roasted acorn squash stuffed with herbed quinoa, accompanied by charred wild mushrooms and asparagus
Grilled Acorn Squash~ Mushroom & Asparagus recipe image
Grilled Acorn Squash~ Mushroom & Asparagus recipe image
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Grilled Acorn Squash, Mushroom & Asparagus

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 40.0

Description

This hearty vegan main features tender roasted acorn squash halves filled with a savory pilaf of quinoa, onions, celery, carrots, and fresh rosemary. The natural sweetness of the squash pairs beautifully with the earthy depth of wild mushrooms and the crisp bite of grilled asparagus. Its a vibrant, nutrient-rich dish that brings rustic home-style comfort to the table. Perfect for a cozy weeknight dinner or as an impressive centerpiece for a vegetarian gathering. The combination of texturescreamy squash, fluffy quinoa, and charred vegetablescreates a satisfying meal that feels both wholesome and indulgent.

Ingredients

Directions

  1. Preheat the grill to medium-high heat.
  2. Scoop out the seeds and stringy pulp from the halved acorn squash.
  3. Rub the inside of each squash half with olive oil, salt, pepper, and rosemary sprigs.
  4. Place the squash halves cut-side down on the grill.
  5. Grill for 8 minutes to char the skin.
  6. Flip the squash halves over so they are cut-side up.
  7. Cover the grill and cook the squash for 20 minutes, or until tender.
  8. While the squash grills, heat 1 tablespoon of olive oil in a large pot over medium heat.
  9. Add the minced onions, celery, and carrots to the pot and saut until softened, about 5 minutes.
  10. Stir in the washed quinoa and vegetable stock.
  11. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 10 minutes.
  12. Remove the lid from the pot and let the quinoa stand for a few minutes to absorb remaining liquid.
  13. Spoon the cooked quinoa mixture into the cavities of the grilled squash halves.
  14. Cover the grill again and cook the stuffed squash for an additional 10 minutes to heat through.
  15. Toss the wild mushrooms and asparagus spears with the remaining olive oil, salt, and pepper.
  16. Place the mushrooms and asparagus directly on the grill grates.
  17. Grill the vegetables for 3 minutes per side, or until tender and lightly charred.
  18. Serve the stuffed squash halves alongside the grilled mushrooms and asparagus.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 10.0g4%
Dietary Fiber 2.8g12%
Sugars 1.3g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the acorn squash is fully tender before stuffing; if using a very large squash, you may need to extend the initial grilling time.

Wild mushrooms such as oyster, shiitake, or cremini work best for this recipe to provide an earthy flavor profile.

For extra richness, you can add a splash of balsamic vinegar to the quinoa mixture before stuffing the squash.

If grilling is not possible, you can roast the squash in a 400F (200C) oven for 30-40 minutes until tender.

Keywords: acorn squash, quinoa stuffing, wild mushrooms, grilled asparagus, vegan dinner, vegetarian main, rosemary, roasted vegetables, healthy grain bowl, fall recipe, plant-based, comfort food, gluten-free, stuffed squash, grilled veggies, herbed quinoa, seasonal cooking, easy dinner, wholesome meal
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