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