QUINOA-STUFFED ACORN SQUASH WITH CHICKPEAS & CRANBERRIES – WFPB RECIPE
This Quinoa-Stuffed Acorn Squash is a flavorful, plant-based dish filled with quinoa, chickpeas, cranberries, and nuts. Perfectly cozy, healthy, and gluten-free!
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.