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
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Stir in the minced garlic, diced red bell pepper, and diced zucchini. Sauté for a few minutes until the vegetables are slightly softened.
- Add the ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Cook for another minute to allow the spices to bloom.
- 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.
- Once the acorn squashes are roasted and tender, carefully flip them over and fill each half with the quinoa mixture.
- 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.
- 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