Vegan stuffed acorn squash with a Mediterranean quinoa, chickpea, and tomato filling is a vibrant main dish you can prep in advance. It's bright with lemon, garlic, and thyme. Perfect for Thanksgiving and holidays, yet easy enough for a Tuesday.
Slicing winter squash can feel like an arm workout. Set the whole squash on a baking sheet while the oven preheats. When the oven is hot, remove with mitts, let cool until comfortable to handle, then slice lengthwise. So much easier.
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So delicious! Thank you!
- Raegan
How to make quinoa stuffed acorn squash
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
- Heat the oven and line a baking sheet. Halve the acorn squash lengthwise and scoop out the seeds.
- Place cut side down on the sheet and roast until nearly tender.
- Flip cut side up so they are ready to fill.
- While the squash roasts, cook the quinoa on the stove or in an Instant Pot.
- Warm a skillet and add olive oil. Saute the onion until translucent.
- Add carrots, celery, and garlic. Cook until softened.
- Stir in the cooked quinoa, chickpeas, tomatoes, lemon juice, and thyme. Season with salt and pepper.
- Cook, stirring occasionally, until hot and the tomatoes soften.
- Spoon the filling into the squash and bake a few minutes more until fork-tender. Serve hot.
Serving suggestions
These stuffed acorn squash halves are a complete meal, especially with a crisp green salad. They're also delicious with mashed potatoes with mushroom gravy and roasted Brussels sprouts with pomegranate seeds. Leftovers make an excellent lunch, so make a few extra halves if you can.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Quinoa Chickpea Stuffed Acorn Squash
Ingredients
- 4 acorn squash
- ½ cup quinoa, (or 1½ cups cooked)
- 1 Tablespoon extra virgin olive oil
- 1 onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 2 cloves garlic, minced
- 1-15 ounce can chickpeas, (1½ cups) rinsed and drained
- 10 ounces cherry or grape tomatoes, halved or quartered
- 1 Tablespoon lemon juice
- 1 teaspoon fresh thyme , (leaves removed from the stems)
- salt and pepper, to taste
Instructions
- Place the uncut acorn squash in the oven directly on the center rack. Turn on the oven to preheat to 400°F. Allow the squash to remain in the oven while it heats up. Once the oven reaches 400°, carefully remove the squash using oven mitts. Allow the squash to rest until they are cool enough to handle. Then slice each squash in half lengthwise and scoop out the seeds. Discard the seeds (or save for roasting later.)4 acorn squash
- Place the squash on a baking sheet (line with parchment paper for easier cleanup) cut side down. Bake the squash for 40 minutes until the squash are nearly tender when pierced with a fork. Remove the baking sheet from the oven. Carefully turn the squash halves over so they are cup side up.
- Meanwhile, prepare the quinoa. First rinse the quinoa with cold water in a fine mesh strainer. Add the quinoa and 1 cup of water to a small saucepan. Bring to a boil. Then reduce the heat and cover and simmer for 15 to 20 minutes until the water has been absorbed.Or to prepare in an Instant Pot pressure cooker, place the rinsed quinoa and ½ cup plus 2 tablespoons water in the liner. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.Set aside the cooked quinoa.½ cup quinoa
- Heat the oil in a large skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute until soft and slightly translucent.1 onion
- Add the carrots and celery and saute until soft.1 cup carrots, ½ cup celery
- Then add the garlic and saute for about 30 seconds until fragrant.2 cloves garlic
- Next add the cooked quinoa, chickpeas, tomatoes, lemon juice, and thyme and stir to combine.1-15 ounce can chickpeas, 10 ounces cherry or grape tomatoes, 1 Tablespoon lemon juice, 1 teaspoon fresh thyme
- Cook until all the ingredients are heated through and the tomatoes are soft, stirring occasionally.
- Taste and add salt and pepper, as needed.salt and pepper
- Spoon the quinoa mixture into the squash halves. Bake for 10 to 15 minutes or until the squash are tender.
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Notes
- The quinoa can be cooked in advance. ½ cup quinoa will yield about 1½ cup cooked.
- To prepare the filling in advance, refrigerate the cooked and cooled mixture for up to 3 days.
- Leftover stuffed squash can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave, or enjoy at room temperature.
- Leftover filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Nutrition
Nutritional information is an estimation.
Beth says
What could I substitute for the quinoa?
Amy Katz says
You can make it with rice or another grain.
Raegan says
So delicious! Thank you!
Amy Katz says
I'm happy you enjoyed the recipe, Raegan!
Gillian says
Delicious first time I have made acorn squash.
Amy Katz says
So glad you enjoyed it, Gillian!