Vegan Savory Stuffed Acorn Squash

Elevate your plant-based dining with this hearty and wholesome Vegan Savory Stuffed Acorn Squash—perfect for cozy dinners or festive occasions! This stunning dish features tender, roasted acorn squash halves filled with a nutrient-packed stuffing of fluffy quinoa, earthy mushrooms, vibrant kale, and protein-rich chickpeas. A blend of dried cranberries, crunchy walnuts, and fragrant herbs like thyme and sage adds a delightful balance of textures and flavors, making every bite irresistibly satisfying. With its easy-to-follow steps and wholesome ingredients, this recipe is a healthy, flavorful, and visually impressive centerpiece that’s sure to delight vegans and non-vegans alike. Serve warm for a cozy, nutritious meal that celebrates the best of seasonal produce!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 3 tablespoons olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 8 ounces button mushrooms
• 2 cups kale
• 1 cup canned chickpeas
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 0.5 cup dried cranberries
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 cup walnuts

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half from stem to tip and scoop out the seeds.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Step 4

Place the squash halves, cut side down, on a baking sheet and roast in the oven for 30-35 minutes until tender.

Step 5

Meanwhile, rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring the vegetable broth to a boil and add the quinoa.

Step 6

Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the broth is absorbed.

Step 7

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 8

Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are browned and tender.

Step 9

Stir in the chopped kale, drained chickpeas, cooked quinoa, dried thyme, dried sage, salt, and pepper. Cook for 2-3 minutes until the kale wilts.

Step 10

Remove the skillet from heat and stir in the dried cranberries and chopped walnuts.

Step 11

Once the squash halves are done roasting, remove them from the oven and scoop the prepared stuffing evenly into each squash half.

Step 12

Return the stuffed squashes to the oven and bake for an additional 10 minutes.

Step 13

Serve warm and enjoy your delicious vegan savory stuffed acorn squash!

Nutrition Facts

Serving size	(3224.6g)

Amount per serving	% Daily Value*
Calories	3070.8

Total Fat 104.1g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 34.1g
Cholesterol 0mg	0%
Sodium 5507.6mg	0%
Total Carbohydrate 495.9g	0%
Dietary Fiber 106.4g	0%
Total Sugars 73.8g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 1175.3mg	0%
Iron 24.3mg	0%
Potassium 10390.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 10.1%

Carbs: 61.1%