Vegan Stuffed Acorn Squash
This Vegan Stuffed Acorn Squash recipe is a delicious, wholesome meal that's both impressive and easy to make. The combination of sweet, roasted acorn squash filled with a savory mixture of quinoa, vegetables, and warming spices creates a perfectly balanced dish.
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.