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This quinoa stuffed acorn squash is filled with garlicky quinoa, kale, chickpeas, and sweet-tart cranberries, then baked until the top turns lightly crispy. It’s packed with plant-based protein and fiber, made with just 8 ingredients, and a beautiful vegan main for Thanksgiving, Christmas, or any fall dinner.
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Acorn squash has a nutty, slightly sweet flavor that caramelizes in the oven, and it pairs perfectly with the savory, tangy-sweet filling. You can prep it days ahead, too, which makes it a fuss-free holiday main.
Find more holiday ideas in my vegan Thanksgiving recipes.
Quick Glance
- Recipe Name: Vegan Quinoa Stuffed Acorn Squash
- Why You’ll Love It: A pretty, hearty holiday main with just 8 ingredients that you can make days ahead.
- Time and Difficulty: 25 minutes of prep and 55 minutes of cooking, easy.
- Main Ingredients: Acorn squash, quinoa, vegetable broth, red onion, garlic, kale, dried cranberries, and chickpeas.
- Method: Roast the squash halves, sauté the filling, then stuff and bake until the top is crispy.
- Texture and Flavor: Tender, caramelized squash with a savory, tangy-sweet quinoa filling and a lightly crispy top.
- Quick Tip: If the filling seems dry, stir in a splash of vegetable broth before stuffing the squash.
Table of Contents
- What Makes This Quinoa Stuffed Acorn Squash So Good
- Quinoa Stuffed Acorn Squash Ingredients
- Add-ins and Recipe Variations
- How to Make Vegan Stuffed Acorn Squash
- Toni’s Recipe Tips
- What to Serve with Stuffed Acorn Squash
- Make Ahead and Storage
- Vegan Stuffed Acorn Squash FAQs
- More Vegan Holiday Mains
- Vegan Quinoa Stuffed Acorn Squash Recipe
What Makes This Quinoa Stuffed Acorn Squash So Good
When I pick a vegan main for the holidays, I have a few rules. It has to be delicious enough that even your omnivorous friends and family will want some, it needs plenty of plant-based protein, and it can’t be complicated or fussy to make. This vegan stuffed acorn squash checks every box, and it’s pretty to boot!
- Hearty and filling: Quinoa and chickpeas make each half a satisfying meal.
- Just 8 ingredients: Everyday pantry staples and produce, plus a little oil.
- Make-ahead friendly: Assemble it up to 3 days ahead, then bake right before dinner.
- Diet-friendly: It’s vegan and naturally gluten-free.
- A reader favorite: It has 38 five-star ratings, and one reader shared, “I am plant based and my partner is a meat eater and we both really enjoyed this meal.”
Love stuffed squash? Try my vegan stuffed butternut squash with mushrooms and chickpeas, or my quinoa stuffed bell peppers.
Quinoa Stuffed Acorn Squash Ingredients
You only need 8 simple ingredients, plus oil, for this vegan stuffed acorn squash. You’ll find the full amounts in the recipe card below.
- Acorn squash: Look for smooth, dull skin that is mostly dark green, with no soft spots. It should feel heavy for its size.
- Oil: Use a neutral cooking oil, like vegetable, canola, or avocado oil. To make it oil-free, see my tips below.
- Quinoa: White, red, black, or tri-color quinoa all work. See the FAQs for swaps.
- Vegetable broth: Cooking the quinoa in broth adds lots of flavor. Regular or low-sodium both work.
- Red onion and garlic: The aromatic base of the filling. White or yellow onion works, too.
- Kale: I use curly kale, but lacinato kale works too. Pre-chopped kale saves time. Learn more in my guide to kale.
- Dried cranberries: They add sweet-tart bursts of flavor. Feel free to leave them out if you prefer.
- Chickpeas: Use one 15-ounce can, or 1 ½ cups of home-cooked chickpeas (from ¾ cup dried).
- Salt and pepper: To season the squash before roasting and the filling before stuffing.
Add-ins and Recipe Variations
This quinoa stuffed acorn squash is easy to tweak dozens of ways. Here are a few of my favorites:
- Maple syrup: Lightly brush the squash with maple syrup before roasting to bring out its natural sweetness.
- Nutritional yeast: Adds a savory, cheesy, nutty flavor. Here’s my guide to nutritional yeast.
- Dairy-free cheese: Stir shredded vegan parmesan or cheddar into the filling, or sprinkle it over the top.
- Mushrooms: Sauté some sliced baby bella mushrooms until their liquid cooks off, then add them to the filling for extra savory flavor.
- Celery: Slice and sauté it with the onion for extra body.
- Apple: Add a finely chopped sweet-tart apple, like Braeburn or Granny Smith, with the kale, and cook for 2 minutes instead of 1.
- Vegan sausage: Crumble 1 to 2 vegan sausage links into the filling with the kale. It pairs perfectly with apple.
- Herbs: Stir in fresh or dried thyme, sage, or rosemary (1 to 2 Tablespoons fresh, or half that if dried), and garnish with parsley or green onions. Here’s how to store fresh herbs.
- Nuts and seeds: Mix in lightly toasted walnuts, pecans, cashews, pumpkin seeds, sunflower seeds, or pine nuts. One reader sprinkled toasted pecans on top for extra crunch!
- Pomegranate: Garnish with pomegranate seeds for extra sweet-tangy color.
- Balsamic glaze: A reader suggested a drizzle of balsamic glaze for a sweet and tangy finish.
How to Make Vegan Stuffed Acorn Squash
Before you start, cook the quinoa in the vegetable broth using your favorite method (see my quinoa guide for the stovetop and pressure cooker) and set it aside.
Step 1: Halve the squash. Preheat the oven to 400 degrees F (200 degrees C). Slice the acorn squash in half, either lengthwise through the stem or across the middle, and scoop out the seeds and membranes with a spoon.
Step 2: Roast the squash. Brush the squash with 3 Tablespoons of oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and bake for 40 minutes, until tender when pierced with a fork or knife.
PRO TIP: No need to throw away the seeds! Rinse, dry, and roast them for a crunchy snack.
Step 3: Start the filling. In the last 15 minutes of roasting, dice the onion, mince the garlic, and chop the kale, removing the tough stems. Heat the remaining 2 Tablespoons of oil in a large pan and add the onion.
Step 4: Add the garlic. Add the garlic and sauté for about 3 minutes, until the onion is tender and translucent.
Step 5: Wilt the kale. Stir in the kale and cook for 1 more minute.
Step 6: Add the quinoa. Add the cooked quinoa to the pan.
Step 7: Add the chickpeas. Stir the quinoa into the kale and onion so it picks up all that garlicky flavor, then add the chickpeas.
Step 8: Add the cranberries. Add the dried cranberries to the pan.
Step 9: Mix the filling. Mix until everything is evenly distributed, then taste and season. If it seems dry, stir in a splash of vegetable broth.
Step 10: Stuff and bake. Flip the squash halves over and divide the filling between them. Return them to the oven for 10 minutes, until the quinoa on top is lightly browned and crispy. Serve warm and enjoy!
PRO TIP: For an even crispier top, lightly spray the filling with a little more oil before the final bake.
Toni’s Recipe Tips
- Cut it safely: Set the squash on a damp towel so it stays put, and use a large, sharp knife.
- Slice it either way: Cut it lengthwise or across the middle without changing the baking time. If a half wobbles, slice a little off the bottom so it sits flat once stuffed.
- Keep the filling moist: One reader found her filling a little dry and stirred in a cup of broth. Add a splash at a time until it looks moist.
- Season to taste: Taste the filling before stuffing the squash and adjust the salt and pepper.
- Adjust the portion size: Pile the filling up high, or use less and fill more squash halves.
- Try other squash: The method and filling work with other winter squash, like butternut. Adjust the baking time to the size of your squash.
- Make it oil-free: Sauté the veggies in vegetable broth and line the baking sheet with parchment paper.
What to Serve with Stuffed Acorn Squash
This stuffed acorn squash is a complete meal on its own, but it also pairs perfectly with all your favorite Thanksgiving and Christmas sides:
- Easy vegan gravy and vegan mashed potatoes
- Vegan mashed sweet potatoes
- Healthy vegan cauliflower casserole
- Dairy-free green bean casserole
- Homemade cranberry sauce
- For dessert, easy vegan pumpkin pie or vegan apple crumble
Make Ahead and Storage
- Make ahead: Assemble the stuffed squash right up until the final bake. Let it cool, then store it in an airtight container in the fridge for up to 3 days. On the day, take it out 30 to 40 minutes ahead, then bake until warmed through, covering the top with foil at first so the filling doesn’t over-brown.
- Fridge: Let it cool, then store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer: Wrap the cooled squash in plastic wrap and place it in a freezer bag or freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Freeze just the filling: The quinoa filling freezes well on its own. Enjoy it as a side, toss it into salads, or use it to stuff other veggies.
- Reheat: Warm it in the oven at 350 degrees F (175 degrees C), covered with foil if needed, until heated through. It also reheats well in the microwave, or you can enjoy it cold!
Vegan Stuffed Acorn Squash FAQs
Absolutely. Swap them for another bean, like cannellini beans. My favorite alternative is green or brown lentils, or you can leave them out for a lighter filling.
Couscous and wild rice are my favorites. Cook the grain using your favorite method, then continue with the recipe as written.
It’s ready when a fork or knife slides easily into the thickest part of the flesh, after about 40 minutes at 400 degrees F (200 degrees C). Larger squash may need a little longer.
Absolutely! The quarters are just a little harder to stuff without making a mess.
Yes! The entire squash is edible, and the skin softens as it roasts.
More Vegan Holiday Mains
Vegan Dinners
Easy Vegan Lentil Loaf
Vegan Dinners
Vegan Lentil Shepherd’s Pie
Vegan Dinners
Mixed Vegetable Vegan Pot Pie
Vegan Dinners
Pineapple Glazed Tofu Ham
If you tried this quinoa stuffed acorn squash or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Quinoa Stuffed Acorn Squash
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Ingredients
- 1 cup (170 g) quinoa rinsed
- 2 cups (480 ml) vegetable broth
- 2 medium acorn squash halved and seeded
- 5 Tablespoons (75 ml) oil divided
- Salt and black pepper to taste
- 1 small red onion diced
- 3 garlic cloves minced
- 1 cup (20 g) kale finely chopped, tough stems removed
- ½ cup (60 g) dried cranberries
- 15 ounces can chickpeas drained and rinsed (425 g)
Instructions
- Rinse the quinoa and add it to a medium saucepan with the vegetable broth. Bring to a boil, cover, and lower the heat to a simmer. Cook for 15 minutes, then turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Cut the acorn squash in half and scoop out the seeds and membranes.
- Brush the squash with 3 Tablespoons of oil, season with salt and pepper, and place it cut-side down on a baking sheet. Bake for 40 minutes, until tender when pierced with a fork. Leave the oven on.
- In the last 15 minutes of baking, heat the remaining 2 Tablespoons of oil in a large pan. Sauté the onion and garlic for 3 minutes, until the onion is tender and translucent.
- Stir in the kale and sauté for 1 more minute.
- Stir in the quinoa, cranberries, and chickpeas until evenly mixed. Taste and season with salt and pepper. If the filling seems dry, stir in a splash of vegetable broth.
- Flip the squash halves over and fill them with the quinoa filling. Bake for 10 minutes, until the top is lightly browned and crispy. Serve warm.
Notes
- If the filling seems dry, stir in a splash of vegetable broth before stuffing the squash.
- You can cut the squash lengthwise or across the middle without changing the baking time. If a half wobbles, slice a little off the bottom so it sits flat once stuffed.
- Pile the filling up high, or use less and fill more squash halves.
- This method and filling work with other winter squash, like butternut. Adjust the baking time to the size of your squash.
- To make it oil-free, sauté the veggies in vegetable broth and line the baking sheet with parchment paper.
- Assemble it up to 3 days ahead and keep it in the fridge until the final bake. Store leftovers in the fridge for 3 to 4 days, or freeze for up to 3 months.
I am plant based and my partner is a meat eater and we both really enjoyed this meal. I did have to put in a cup of stock, as it was too dry when cooking the stuffing. I would certainly make it again.
Hi Lynn! I’m so happy this was a meal you both enjoyed! Thank you for sharing that extra broth helped with your filling, too. I really appreciate the helpful feedback, and I’m thrilled you’d make it again!
This recipe for vegan stuffed acorn squash is wonderful! For a creative touch, readers could try serving it with a drizzle of balsamic glaze to add a sweet and tangy contrast.
Thank you for sharing such an inspiring plant-based dish!
So glad you enjoyed this acorn squash! 🙂 Adding the balsamic glaze sounds so yummy!
This was great and turned out so pretty! I sprinkled a few toasted pecans on top for extra crunch. Thanks!
So glad you enjoyed it! Love the toasted pecans on top!
This was SO good! Thank you for sharing this recipe. I can’t wait to try it again!
So glad you enjoyed the recipe!
This vegan stuffed acorn squash is just perfect for fall. This recipe is so yummy!
Stuffed recipes are the best!