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This Quinoa-Stuffed Acorn Squash is a delicious, plant-based recipe perfect for fall. It’s filled with quinoa, chickpeas, cranberries, and nuts and bursting with flavor and nutrients. A cozy, hearty dish that’s gluten-free, oil-free, and full of warmth from spices, this stuffed squash is sure to impress both your taste buds and your guests!
Imagine a cozy fall evening, the aroma of warm spices filling your kitchen as you pull out a tray of beautifully roasted Quinoa-Stuffed Acorn Squash.
This dish is not only a feast for the eyes, but it’s also packed with plant-based goodness.
It’s perfect for those days when you want a hearty, nutritious, and simple meal. Whether you’re cooking for yourself or impressing guests, this recipe will make everyone ask for the recipe!
Perfect Fall recipe!
This recipe is surprisingly easy to prepare, making it approachable even for beginner cooks.
The taste is a delightful mix of sweet, savory, and warm spices—thanks to the natural sweetness of roasted acorn squash, the tart burst from dried cranberries, and the earthy blend of thyme and nutmeg.
Every bite offers a satisfying contrast in texture: the tender, caramelized squash pairs perfectly with the fluffy quinoa, crunchy nuts, and the slight chew of chickpeas, creating a hearty and comforting meal.
This Quinoa-Stuffed Acorn Squash has become a classic in our home, especially during the fall, Thanksgiving, Christmas, and the holiday season. Its warm, savory flavors and beautiful presentation make it a perfect addition to festive meals while still being easy to enjoy on cozy weeknights throughout autumn. It’s always a hit with family and guests, making it a staple on our holiday table year after year!
WHAT ALLERGENS IS FREE FROM?
This recipe is not only vegan, but it’s also:
- Whole-Food Plant-Based (WFPB).
- Naturally Sweetened (with apples and cranberries)
- Dairy-Free
- Egg-Free
- Gluten-Free
- Can be easy Nut-Free (omit nuts if needed)
- Oil-Free
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
Stuffed squash is a comforting classic; this plant-based version offers much more.
The quinoa provides complete protein, the chickpeas give you a fiber and protein boost, and the nuts add healthy fats and a satisfying crunch.
The sweet and tart flavors from the apples and cranberries perfectly balance the savory herbs and spices, making each bite a delicious harmony of taste and texture.
Moreover, this dish is loaded with vitamins, minerals, and antioxidants. Acorn squash is rich in vitamins A and C, while adding chickpeas and quinoa provides plenty of protein and fiber to keep you full and energized.
HOW TO PREPARE THIS RECIPE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
To prepare this Quinoa-Stuffed Acorn Squash, simply roast the squash, cook the quinoa, and sauté a savory-sweet stuffing made with chickpeas, cranberries, and nuts before combining everything and baking it to perfection.
The ingredients are easy to find, and the steps are straightforward, making it a simple yet impressive dish that requires minimal preparation effort.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this Quinoa-Stuffed Acorn Squash, you’ll need:
- Baking sheet: To roast your acorn squash to caramelized perfection.
- Medium pot: To cook the fluffy quinoa that forms the stuffing base.
- Large skillet: For sautéing the aromatic vegetables and creating the savory stuffing.
- Sharp knife: Essential for slicing the squash and dicing the veggies.
- Cutting board: For prepping your ingredients.
- Mixing spoon: To bring all the flavorful stuffing ingredients together.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious Recipe:
Roasted squash
- Acorn Squash: Provides a sweet, earthy base and is perfect for stuffing when roasted. Substitute: Butternut squash or delicata squash.
Filling
- Quinoa: Adds a fluffy, complete plant-based protein to the stuffing. Substitute: Brown rice, farro, or couscous.
- Chickpeas: Boosts protein and fiber, making the dish heartier and more satisfying. Substitute: Lentils or white beans.
- Dried Cranberries: Adds a tart-sweet contrast that balances the savory flavors. Substitute: Raisins or dried cherries.
- Nuts (Walnuts, Pecans, Almonds): Adds crunch and healthy fats to the stuffing. Substitute: Sunflower seeds, pumpkin seeds, or skip for nut-free.
- Onion: Provides a savory depth of flavor to the stuffing. Substitute: Shallots or leeks.
- Garlic: Enhances the savory flavor with a touch of warmth. Substitute: Garlic powder or omit for a milder taste.
- Celery: Adds a subtle crunch and freshness to the stuffing.
- Apple: Adds natural sweetness and a juicy texture to balance the savory elements. Substitute: Pear or omit if you prefer a less sweet dish.
- Spices and Seasoning: Nutmeg adds warmth, thyme brings an earthy aroma, black pepper offers subtle heat, and sea salt enhances overall flavors. Substitutes: Pumpkin spice blend, rosemary, white pepper, or Himalayan salt.
For serving
- Vegan Parmesan (Optional): Adds a cheesy, umami flavor without dairy. Substitute: Nutritional yeast or omit if preferred.
- Fresh Parsley (Optional): For a fresh, vibrant garnish that adds color and brightness.
DIRECTIONS WITH PICTURES
To prepare this sorbet, follow these steps:
Prepare the Squash: Preheat oven to 400°F. Cut the acorn squash in half, scoop out the seeds, and roast cut-side down for 30-40 minutes until tender.
Cook the Quinoa: Simmer quinoa with vegetable broth for about 15 minutes until fluffy.
Make the Stuffing: Sauté onion, garlic, and celery. Then add apples, cranberries, and spices and cook until softened. Stir in quinoa, chickpeas, and nuts.
Stuff the Squash: Fill the roasted squash halves with the quinoa mixture.
Bake: Bake stuffed squash for another 10-15 minutes to meld the flavors.
Serve: Garnish with parsley and vegan parmesan, and enjoy warm!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
- Simple yet impressive: Perfect for a cozy weeknight dinner or a show-stopping holiday dish.
- Bursting with flavor: Sweet, savory, and a little bit tart—every bite is a perfect blend of seasonal flavors.
- Healthy and nourishing: Loaded with plant-based protein, fiber, and various vitamins and minerals.
- Versatile: Depending on what you have on hand, you can easily swap out ingredients like cranberries for raisins or pecans for almonds.
Let’s prepare this delicious recipe!
OTHER COZY RECIPES TO TRY!
PRINTABLE RECIPE CARD
QUINOA-STUFFED ACORN SQUASH WITH CHICKPEAS & CRANBERRIES – WFPB RECIPE
Ingredients
- 2 acorn squashes (medium-sized)
- 1 cup quinoa (rinsed)
- 1 15 oz can chickpeas (drained and rinsed, or 1.5 cups cooked chickpeas)
- 2 cups vegetable broth ( or water)
- 1/2 cup dried cranberries (unsweetened, no oil)
- 1/3 cup nuts (such as walnuts, pecans, or almonds, chopped)
- 1 onion (small, finely diced)
- 2 cloves garlic (minced)
- 1 stalk celery (diced)
- 1 apple (cored and diced)
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp sea salt (or to taste)
- 2 Tbsp fresh parsley (chopped; optional, for garnish)
- Vegan parmesan for garnish* (optional)
Instructions
- Prepare the Acorn Squashes: Preheat the oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Cook the Acorn Squashes: Roast them for 30-40 minutes until tender and caramelized on the edges. Set aside.
- Cook the Quinoa: While the squash is roasting, cook the quinoa. In a medium pot, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
- Prepare the Stuffing: In a large skillet over medium heat, sauté the diced onion, garlic, and celery in a water or vegetable broth (no oil needed) for 5-7 minutes until softened. Add the diced apple, cranberries, and spices (nutmeg, thyme, pepper, and salt). Cook for another 3-4 minutes until the apples are tender. Stir in the cooked quinoa, chickpeas, and chopped nuts. Mix everything together thoroughly. Taste and adjust seasonings as needed.
- Assemble the Stuffed Squash: Flip the roasted acorn squash halves so the cut side faces up. Spoon the quinoa-chickpea stuffing mixture into each squash half, packing it in generously.
- Bake the Stuffed Squash: Place the stuffed squashes back into the oven and bake for another 10-15 minutes to allow the flavors to meld.
- Serve: Remove the casserole from the oven and garnish with freshly chopped parsley and vegan parmesan*, if desired. Serve warm.
Notes
- *Vegan Parmesan: Use my nut-free recipe or make the vegan parmesan with cashews. Combine 1/2 cup raw cashews, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt in a food processor. Pulse until you achieve a fine, crumbly texture. Store any leftovers in an airtight container.
- Make it nut-free: If you need a nut-free version, substitute the nuts with sunflower or pumpkin seeds for a similar crunch and healthy fats.
- Sweetness adjustment: If you prefer a less sweet stuffing, omit the apple or replace it with a more savory vegetable like diced bell peppers or mushrooms.
- Prep ahead: The quinoa stuffing can be made a day ahead and stored in the refrigerator. When ready to serve, simply stuff and bake the squash.
- Gluten-free: This recipe is naturally gluten-free, but always double-check any pre-packaged ingredients, such as vegetable broth or dried cranberries, to ensure they are certified gluten-free.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this Quinoa-Stuffed Acorn Squash:
- As a main dish: Serve it as a hearty, filling entrée for lunch or dinner, paired with a simple side salad or roasted veggies.
- As a holiday side: This dish makes a beautiful and nutritious addition to holiday feasts like Thanksgiving or Christmas.
- Meal prep: Prepare the stuffing ahead of time, and simply roast the squash when you’re ready to eat. It stores well and reheats easily for a quick, healthy meal throughout the week.
- Light lunch: For a balanced, nutritious lunch, serve half of a stuffed squash with a side of steamed greens or a light soup.
- Add a drizzle: To enhance the flavors, drizzle balsamic glaze or tahini sauce over the top for an extra layer of richness.
This versatile recipe fits perfectly into both everyday meals and special occasions!
DID YOU MAKE THIS QUINOA-STUFFED ACORN SQUASH?
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