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Roasted Vegan Stuffed Acorn Squash
4.9 from 26 votes

Roasted Vegan Stuffed Acorn Squash

Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 370 kcal
Course: Side Dish
Cuisine: American

Ingredients

To Roast the Acorn Squash
  • 2 tablespoons olive oil
  • 3 large or 5 small acorn squash, cut in half and seeds removed
  • black pepper
  • salt
To Make the Stuffing:
  • 1 tablespoon olive oil
  • 1 onion chopped, medium
  • 3 celery ¾ cup, chopped, stalks
  • 1 apple peeled and cut into small cubes, large
  • 2 cloves garlic minced
  • 2 1/2 cups quinoa from 1 cup uncooked quinoa, cooked
  • ¾ cups dried cranberries
  • ½ cup pecans coarsely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup parsley chopped plus more as garnish, fresh
  • pomegranate arils optional, a handful, for garnish

Instructions

To roast the acorn squash:
    Cup of Yum
  1. Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
  2. Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
  3. Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.
To Make the Stuffing:
  1. Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook,  stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
  4. Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
  5. To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
  6. Serve.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 59g (20%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 404mg (17%) Potassium 993mg (21%) Fiber 8g (32%) Sugar 15g (30%) Vitamin A 1027IU (21%) Vitamin C 30mg (33%) Calcium 101mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 59g 20%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 404mg 17%
Potassium 993mg 21%
Fiber 8g 32%
Sugar 15g 30%
Vitamin A 1027IU 21%
Vitamin C 30mg 33%
Calcium 101mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.