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A plate of vegan quinoa stuffed acorn squash is on the table.
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5 from 1 vote

Vegan Stuffed Acorn Squash With Quinoa

The vegan stuffed acorn squash 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. Stuffed acorn squash is the perfect fall-season meal you and your family can enjoy on Thanksgiving day!
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 270kcal

Ingredients

  • 2 acorn squash
  • ¾ cup quinoa
  • 1 cup water
  • 1 onion chopped
  • 5 oz mushrooms chopped
  • 4 sage leaves
  • 1 garlic clove
  • 2 tablespoon roasted pistachios
  • 1 tablespoon raisins
  • salt to taste
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flaxes

Instructions

Cook quinoa:

  • Rinse the quinoa and cook according to package instructions.
  • You could also use an instant pot: Place the rinsed quinoa and water inside the pot. Cook on high pressure for 2 - 3 minutes.
    ¾ cup quinoa, 1 cup water
  • Let the pressure release naturally for ten minutes, then use the quick release to release any remaining pressure.

Preheat the oven to 425 F

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

Prepare the Stuffing:

  • For the stuffing, heat olive oil in a small skillet over medium heat.
    1 tablespoon olive oil
  • Add the chopped onions, garlic, and mushrooms and cook until they are browned.
    1 onion chopped, 5 oz mushrooms chopped, 1 garlic clove
  • Add diced sage leaves, salt, raisins, chopped roasted pistachios, and red pepper flakes. Cook for another minute.
    4 sage leaves, 2 tablespoon roasted pistachios, 1 tablespoon raisins, salt to taste, 1 teaspoon red pepper flaxes
  • Stir in the cooked quinoa and gently mix it as you turn the heat off.

Fill and bake or air fry:

  • 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!

Notes

  • 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.

Nutrition

Calories: 270kcal | Carbohydrates: 49g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 1069mg | Fiber: 7g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 3mg