4.9 from 39 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 of olive oil
- 3 large or 5 small acorn squash, cut in half and seeds removed
- salt and pepper
To Make the Stuffing:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 stalks of celery ¾ cup, chopped
- 1 large apple peeled and cut into small cubes
- 2 cloves of garlic minced
- 2 1/2 cups cooked quinoa from 1 cup uncooked quinoa
- ¾ cups dried cranberries
- ½ cup pecans coarsely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley chopped plus more as garnish
- A handful of pomegranate arils as garnish optional
Instructions
To roast the acorn squash:
- Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
- 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).
- 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.
Cup of Yum
To Make the Stuffing:
- 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.
- Stir in the garlic and cook for 30 seconds.
- 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.
- Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
- To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
- Serve.
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
404mg
(17%)
Potassium
993mg
(28%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
1027IU
(21%)
Vitamin C
30mg
(33%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
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.