Name: Vegan Stuffed Acorn Squash With Quinoa
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 2 acorn squash; ¾ cup quinoa; 1 cup water; 1 onion chopped; 5 oz mushrooms chopped; 4 sage leaves; 1 garlic clove; 2 tbsp roasted pistachios; 1 tbsp raisins; salt to taste; 1 tbsp olive oil; 1 tsp red pepper flaxes

Winter is perfect for cozy meals like this vegan stuffed acorn squash.

Oven-baked, fork-tender, stuffed acorn squashes are a great option as the main course or as a mighty side dish.

A plate is with vegan stuffed acorn squash with quinoa.

The recipe is easy to follow, and the result is a hearty, delicious meal with a nutty flavor that will warm you up from the inside out.

The vegan quinoa stuffing is full of flavor and nutrients, making this a meal you can feel good about eating.

Vegan stuffed acorn squash can be prepared ahead of time too. So, they're perfect for busy weeknights.

Why this recipe works

The quinoa filling is packed with protein and fiber, while the roasted acorn squash provides a perfect vessel for all the flavors to come together.
This vegan and the gluten-free dish is an inclusive option for any dinner party.
The flavors from fresh herbs like sage leaves, raisins, and pistachios give the stuffed squash a delicious depth of flavor.
With the Air fryer, roasting the acorn squash is super easy and coming up with the rest of the main dish is a breeze.

Ingredients note

vegan stuffed acorn squash ingredients are on the table.

Acorn squash: Look for squash that is similar in size so they cook evenly.
Quinoa: Rinse the quinoa before cooking to remove any bitterness.
Sage leaves: They are a strong herb, so use them sparingly. If you don't have sage leaves, you can substitute them with thyme or rosemary.
Red pepper flakes: This is added to suit your taste preference.
Mushrooms: Use your favorite mushrooms, as they all work equally well. Some great choices to work with are Portobello, Shiitake, or Button mushrooms.

Instructions

Cook quinoa:

Rinse the quinoa and cook according to package instructions.

An instant pot is filled with cooked quinoa.

You could also use an instant pot: Place the rinsed quinoa and water inside the pot. Cook on high pressure for 2 minutes.

Let the pressure release naturally for ten minutes, then use the quick release to release any remaining pressure.

Preheat the oven to 425 F

Halved acorn squash is on the chopping board.

Meanwhile, cut the acorn squash in half and scoop out the seeds. Brush it with oil and sprinkle pepper and salt.

Place the squash halves cut side down on a baking sheet.

Bake them for 25-30 minutes or until they are fork-tender. Or Air fry them for 15 minutes

The air fryer roasted acorn squash is in the basket.

Spread them out on parchment paper and let them cool.

Prepare the Stuffing:

For the stuffing, heat olive oil in a small skillet over medium heat.

A pan is with chopped onions, mushrooms over the medium heat.

Add the chopped onions and mushrooms and cook until they are browned.

A pot is with acorn squash stuffing mixture.

Add sage leaves, salt, raisins, roasted pistachios, and red pepper flakes. Cook for another minute.

A pan is with quinoa stuffing over the heat.

Stir in the cooked quinoa and gently mix it as you turn the heat off.

Fill and bake or air fry:

Acorn squash is filled with quinoa stuffing on the baking tray.

When the acorn squash is cooked, spoon the filling into each half.

Place the stuffed squash halves in the air fryer basket or the oven.

Bake for 5 minutes or air fry for one minute to make sure the flavors are blended in well.

Vegan stuffed acorn squash is ready for the dinner table! Serve them hot paired with a warm soup on the side!

How to stuff the air fry acorn squash?

Check this link out for detailed instructions for air-frying acorn squash. After the acorn squashes are air-fried, fill each half with the stuffing,

Serving suggestions

Serve these vegan stuffed acorn squash with a simple salad or soup for a complete meal.

Or enjoy them as is for a light meal.

Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in the oven or air fryer before serving. Enjoy!

Tips

Look for squash that is similar in size so they cook evenly.
Rinse the quinoa before cooking to remove any bitterness.
Instead of raisins, you can use dried cranberries or cherries.
Add a hint of maple syrup for a sweet note.
Cook the quinoa in vegetable broth instead of water for additional flavors
Before adding the quinoa mixture to the acorn squash, you can scoop the flesh out of the squash and mix it with the stuffing. This will help to thicken the filling.