This 8-ingredient vegan stuffed acorn squash with quinoa and cranberries is packed with plant-based protein and fiber, is hearty, wholesome, comforting, and bursting with fall flavor.  Perfect for your holiday table or a vegan main for dinner!

Ingredients – 1 C of quinoa – 2 C of vegetable broth – 2 acorn medium squash, halved – 5 Tbsp of oil, divided – 1 small red onion, diced – 3 cloves of garlic – 1 C finely chopped kale – ½ C dried cranberries – 1 (15-oz) can of garbanzo beans, drained and rinsed

Instructions – Cook the quinoa in vegetable broth. Set aside. – Preheat the oven to 400 degrees F. Cut the acorn in half and scoop out the seeds and membranes. Brush the squash with 3 tablespoons of oil and place face down on a baking sheet. Bake for 40 minutes. Leave the oven on.

Instructions – In a large pan, heat 2 tablespoons of oil. Saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent. Stir in the kale and saute for 1 more minute. – Stir in the quinoa, cranberries, and garbanzo beans until evenly mixed. – Flip the squash halves over and fill them with the quinoa filling. Place them in the oven for 10 minutes. Serve warm.

Quick Tip! This vegan stuffed acorn squash is the perfect make-ahead Thanksgiving vegan main.  Simply prepare and assemble the baked stuffed acorn squash right up until you’re about to put it in the oven for the last time. Then, allow it to cool and store it in an airtight container in the fridge for up to 3 days.