Looking for a delicious, wholesome meal that’s both impressive and easy to make? This Vegan Stuffed Acorn Squash recipe has become one of my go-to dishes for both weeknight dinners and special occasions. The combination of sweet, roasted acorn squash filled with a savory mixture of quinoa, vegetables, and warming spices creates a perfectly balanced dish that’ll satisfy everyone at your table – vegan or not.
Ingredients
- 2 medium acorn squash, halved lengthwise and seeds removed
- 1 cup quinoa, rinsed
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup toasted pumpkin seeds (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While the squash roasts, cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa.
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and mushrooms, cooking for another 3-4 minutes until mushrooms release their moisture.
- Stir in chickpeas, cooked quinoa, thyme, and smoked paprika. Season with salt and pepper to taste.
- Once squash is tender, flip them over and fill each half generously with the quinoa mixture.
- Return to the oven for 10-15 minutes to heat through.
- Garnish with toasted pumpkin seeds before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 (1/2 squash per person)
Recipe Notes
- Choose acorn squash that feel heavy for their size and have no soft spots.
- To make cutting the squash easier, microwave it for 2-3 minutes first.
- The filling can be made a day ahead and stored in the refrigerator.
- For extra protein, add crushed walnuts or pecans to the filling.
- Leftovers keep well in an airtight container for up to 3 days.
- To test if the squash is done, pierce it with a fork – it should feel tender but still hold its shape.
- If you’re short on time, you can use pre-cooked quinoa or substitute with pre-cooked rice.
This Vegan Stuffed Acorn Squash is perfect for meal prep and can be easily reheated throughout the week. The combination of protein-rich quinoa and chickpeas with seasonal vegetables makes it a nutritionally complete meal that’s as healthy as it is delicious. Feel free to adjust the seasonings to your taste – this recipe is wonderfully adaptable!
Vegan Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash halved lengthwise and seeds removed
- 1 cup quinoa rinsed
- 1 medium onion diced
- 2 celery stalks finely chopped
- 2 carrots diced
- 2 cloves garlic minced
- 1 cup mushrooms chopped
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup toasted pumpkin seeds optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While the squash roasts, cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa.
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and mushrooms, cooking for another 3-4 minutes until mushrooms release their moisture.
- Stir in chickpeas, cooked quinoa, thyme, and smoked paprika. Season with salt and pepper to taste.
- Once squash is tender, flip them over and fill each half generously with the quinoa mixture.
- Return to the oven for 10-15 minutes to heat through.
- Garnish with toasted pumpkin seeds before serving.
