Vegan Savory Stuffed Acorn Squash
Embrace the cozy flavors of fall with this Vegan Savory Stuffed Acorn Squash recipe, a stunning centerpiece for any plant-based feast. Perfectly roasted acorn squash serves as a deliciously tender vessel for a hearty stuffing made with fluffy quinoa, sautéed button mushrooms, wilted kale, and nutty chickpeas, all enhanced by aromatic dried thyme and sage. Sweet dried cranberries and crunchy walnuts bring delightful texture and balance to every bite. With its vibrant presentation and nutrient-packed ingredients, this recipe is ideal for holiday gatherings or a wholesome weeknight dinner. Easy to prepare, gluten-free, and packed with protein, this vegan stuffed acorn squash is a dish that will wow family and guests alike.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 8 ounces button mushrooms
- 2 cups kale
- 1 cup canned chickpeas
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 0.5 cup dried cranberries
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup walnuts
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half from stem to tip and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the squash halves, cut side down, on a baking sheet and roast in the oven for 30-35 minutes until tender.
Meanwhile, rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring the vegetable broth to a boil and add the quinoa.
Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the broth is absorbed.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are browned and tender.
Stir in the chopped kale, drained chickpeas, cooked quinoa, dried thyme, dried sage, salt, and pepper. Cook for 2-3 minutes until the kale wilts.
Remove the skillet from heat and stir in the dried cranberries and chopped walnuts.
Once the squash halves are done roasting, remove them from the oven and scoop the prepared stuffing evenly into each squash half.
Return the stuffed squashes to the oven and bake for an additional 10 minutes.
Serve warm and enjoy your delicious vegan savory stuffed acorn squash!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
