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.