Vegan Stuffed Acorn Squash
Vegan Stuffed Acorn Squash featuring a Mediterranean quinoa-chickpea filling is a delicious seasonal main dish. Easy to prep in advance!
Servings: 8
Calories: 212kcal
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.
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
Calories: 212kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 185mg | Potassium: 1061mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3688IU | Vitamin C: 35mg | Calcium: 113mg | Iron: 3mg
