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.