Vegan stuffed acorn squash makes a beautiful fall dinner or holiday main dish. Roasted squash halves are filled with lemony quinoa, chickpeas, cherry tomatoes, and fresh thyme for a colorful Mediterranean-inspired meal.
You can cook the quinoa and prepare the filling up to 3 days ahead, making this recipe a convenient choice for Thanksgiving or a cozy weeknight dinner.
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So delicious! Thank you!
- Raegan
How to make vegan stuffed acorn squash
Please see the recipe card for the complete ingredients, measurements, and instructions.
- Warm the whole acorn squash in the oven as it preheats. Let cool enough to handle, then slice in half lengthwise and remove the seeds.
- Place the squash cut side down on a baking sheet and roast until nearly tender. Meanwhile, prepare the quinoa on the stove or in an Instant Pot.
- Saute the onion, carrots, celery, and garlic in olive oil until softened.
- Stir in the cooked quinoa, chickpeas, tomatoes, lemon juice, and thyme. Season with salt and pepper, then cook until heated through.
- Spoon the filling into the squash halves and return to the oven until the squash is tender.
Amy's tips
- Easier slicing: Warming the whole squash in the oven as it preheats makes it easier to cut. Always use oven mitts and let the squash cool enough to handle before slicing.
- Prep ahead: Prepare the quinoa and filling up to 3 days in advance. Refrigerate until ready to assemble and bake.
- Extra filling: If you have filling left over, enjoy it on its own or refrigerate it for another meal.
Serving suggestions
Serve these stuffed acorn squash halves with a crisp green salad for a simple dinner. For Thanksgiving or another holiday meal, pair them with vegan olive oil mashed potatoes topped with mushroom gravy. Add roasted Brussels sprouts with pomegranate seeds for another colorful side dish.
Leftovers are delicious for lunch the next day.
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Love and Veggies,
Amy
📋 Recipe
Vegan Stuffed Acorn Squash with Quinoa and Chickpeas
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, rinsed and drained (about 1½ cups)
- 10 ounces cherry or grape tomatoes, halved or quartered
- 1 Tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
- salt and pepper, to taste
Instructions
- Place the whole, uncut acorn squash directly on the center oven rack. Turn on the oven to preheat to 400°F. Once preheated, carefully remove the squash using oven mitts. Let cool until comfortable to handle, then slice each squash in half lengthwise and scoop out the seeds. Discard the seeds or save them 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 cut 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. Reduce the heat, 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 leaves
- 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 cups 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.
- For a variation, substitute 1½ cups cooked rice or another cooked grain for the quinoa.
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!