Vegan Recipes

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a hearty and nutritious dish that embodies the essence of fall. This recipe combines the natural sweetness of acorn squash with a flavorful blend of quinoa, vegetables, and aromatic spices. Each tender bite offers a satisfying combination of textures and flavors, making it a perfect centerpiece for your plant-based dining. Whether you’re looking for a comforting weeknight meal or a festive dish for a special occasion, Vegan Stuffed Acorn Squash is sure to delight your taste buds while providing essential nutrients.

Vegan Stuffed Acorn Squash:


  • 2 acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • ONE zucchini, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped pecans or walnuts
  • Fresh parsley or cilantro for garnish


  1. Preheat your oven to 375°F (190°C).
  2. Place the halved acorn squashes cut side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender when pierced with a fork.
  3. While the squashes are roasting, rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
  5. Stir in the minced garlic, diced red bell pepper, and diced zucchini. Sauté for a few minutes until the vegetables are slightly softened.
  6. Add the ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Cook for another minute to allow the spices to bloom.
  7. Remove the skillet from the heat and add the cooked quinoa, dried cranberries or raisins, and chopped pecans or walnuts. Mix everything together until well combined.
  8. Once the acorn squashes are roasted and tender, carefully flip them over and fill each half with the quinoa mixture.
  9. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the flavors meld.
  10. Garnish with fresh parsley or cilantro before serving.
Nutrition Facts (per stuffed squash half, based on 4 servings):
  • Calories: ~380
  • Total Fat: 14g
  • Saturated Fat: 1.5g
  • Total Carbohydrates: 61g
  • Dietary Fiber: 8g
  • Sugars: 15g
  • Protein: 8g

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