Vegan Quinoa Stuffed Acorn Squash
Want a meal that looks fancy but requires zero chef skills? This quinoa-stuffed acorn squash is your answer. It’s hearty, nutritious, and packed with flavor. Roasted squash gets caramelized and slightly sweet, while the quinoa filling delivers a protein punch. Add crunchy nuts, dried fruit, and warm spices, and suddenly, you’ve got a dish that screams, “Yes, I cook!” Whether you’re impressing dinner guests or just feeding yourself like royalty, this meal does it all. Plus, it’s completely plant-based, so even your judgmental vegan friend won’t have complaints. Serve it up and enjoy the applause.
Vegan Quinoa Stuffed Acorn Squash
A roasted acorn squash stuffed with protein-packed quinoa, nuts, and spices—fancy enough for guests but easy enough for a lazy Tuesday.
Ingredients
For the Squash:
- 1 medium acorn squash halved and seeds removed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 1/2 cup quinoa rinsed
- 1 cup vegetable broth
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped pecans or walnuts
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- 1 tbsp maple syrup
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil and sprinkle with salt and black pepper.
- Roast cut-side down on a baking sheet for 30 minutes or until fork-tender.
- Meanwhile, cook quinoa in vegetable broth over medium heat until fluffy (about 15 minutes).
- Mix quinoa with cranberries, nuts, cinnamon, cumin, and maple syrup in a bowl.
- Flip roasted squash halves over and stuff them with the quinoa mixture.
- Bake for another 10 minutes, letting the flavors blend.
- Garnish with fresh parsley and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Iron: 15%
- Magnesium: 12%
- Potassium: 18%
- Folate: 10%
Additional Notes & Tips
- Want extra protein? Toss in chickpeas or tofu crumbles.
- Feeling indulgent? Drizzle with tahini or balsamic glaze before serving.
- Making ahead? Prepare the filling in advance and roast the squash when ready.
- Leftovers? Stuffed squash keeps well in the fridge for up to 3 days—if you don’t eat it all first.
