Vegan Stuffed Acorn Squash [With Quinoa]
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
55 mins
-
Total Time
1 hr 20 mins
-
Servings
4
-
Calories
644 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Stuffed Acorn Squash [With Quinoa]
Description
To prepare Vegan Stuffed Acorn Squash with Quinoa, quinoa is cooked in vegetable broth to infuse flavor. Acorn squashes are halved and seeded, then brushed with oil and baked face down at 400°F to tenderize the flesh while maintaining a stable base for stuffing.
Meanwhile, onions and garlic are sautéed until tender, kale is added for freshness, and the mixture is combined with quinoa, dried cranberries for sweetness, and chickpeas for protein and texture. The filling is spooned into the roasted squash halves, which return to the oven briefly to meld flavors and warm through.
The dish combines soft roasted squash with savory, hearty stuffing featuring a hint of sweetness from cranberries. It can be served as a main or side dish and presents well for seasonal meals.
Tips include adapting the stuffing to other winter squash varieties like butternut and adjusting baking times accordingly. Squash may be sliced differently depending on presentation preferences. Portions can be scaled by varying stuffing quantity.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 acorn squash halved, medium
- 5 tablespoons oil divided
- 1 small red onion diced
- 3 cloves garlic
- 1 cup kale finely chopped
- ½ cup dried cranberries
- 1 chickpea drained and rinsed, 15-ounce can
Instructions
- Cook the quinoa in vegetable broth. Set aside.
- Preheat the oven to 400 degrees F. Cut the acorn in half and scoop out the seeds and membranes. Brush the squash with 3 tablespoons of oil and place face down on a baking sheet. Bake for 40 minutes. Leave the oven on.
- In a large pan, heat 2 tablespoons of oil. Saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent. Stir in the kale and saute for 1 more minute.
- Stir in the quinoa, cranberries, and garbanzo beans until evenly mixed.
- Flip the squash halves over and fill them with the quinoa filling. Place them in the oven for 10 minutes. Serve warm.
Notes
- Try this stuffing method with butternut or other winter squash, adjusting baking times as needed.
- Slice the squash lengthwise or widthwise; if unstable when stuffed, trim a bit to create a flat base.
- Adjust portion sizes by increasing or decreasing stuffing amount per squash half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 97g | 32% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 497mg | 21% |
| Potassium | 1411mg | 30% |
| Fiber | 16g | 64% |
| Sugar | 18g | 36% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 44mg | 49% |
| Calcium | 197mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
