Hearty roasted acorn squash halves filled with a Mediterranean quinoa-chickpea mixture are the perfect vegan Thanksgiving main dish.
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Step 1
: Slice the squash and scoop out the seeds.
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Step 2
: Place the halves cut-side down and roast.
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Step 3
: Remove from the oven and carefully flip over the squash halves for stuffing.
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Step 4
: While the squash is baking, prepare the quinoa on the stove or in an Instant Pot.
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Step 5
: Saute an onion.
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Step 6
: Add carrots, celery, and garlic.
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Step 7
: Add cooked quinoa, chickpeas, tomatoes, lemon juice, and thyme leaves and mix everything together.
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Step 8
: Cook until the filling is heated through and the tomatoes are soft.
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Step 9
: Spoon filling into the squash halves and let them bake for a few more minutes until fork-tender.
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Serve them as a vegan entree at Thanksgiving, Christmas, or any night of the week.
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