Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you. Content is based off personal experience and not to be taken as or replace medical advice.
This vegan quinoa stuffed acorn squash is the perfect plant based fall recipe to keep your tummy full and help you feel warm despite the chilliness outside!
Acorn squash is one of my favourites! It’s easy to make/cook, and such a flavor bomb when combined with a well seasoned stuffing.
This squash is stuffed with a savoury yet simple quinoa mushroom filling and can serve up to 7 people!
I topped this vegan stuffed acorn squash with cilantro, pepitas and dried cranberries, I find the sweet and salt combo work together extremely well with this.
But no worries, you can top with whatever you want, this is YOUR dish after all!
What you’ll need- Vegan Quinoa Stuffed Acorn Squash
- Acorn Squash
- White Quinoa
- Baby Bella Mushrooms
- Onion
- Bell Pepper
- Garlic Cloves
- Fresh Thyme
- Water
- Olive Oil
Seasonings You Need
- Garlic Powder
- Onion Powder
- Nutritional Yeast– Helps to add a deep umami, “cheesy” like flavor. If you don’t have your own, use this link to grab some.
- All Purpose Seasoning
- No salt Seasoning
- Salt
- Black Pepper
How to make Stuffed Acorn Squash
Step One:
Preheat the oven to 425 F 218 Celcius. CAREFULLY cut open your acorn squash horitzontally. With a fork, poke holes in all sides; this will help it to cook faster and better. Drizzle with 1/2 the amount of olive oil and sprinkle with (your desired amount) of black pepper and salt.
Go ahead and chop up all your fresh veggies (onion, bell pepper, mushrooms), grate the garlic and leave the fresh thyme whole.
Step Two:
Once the oven has heated, place your acorn squash into the oven and allow to cook for 30-35 minutes. Heat a pan with the other half of the olive oil and sautee the veggies you just cut along with the thyme.
Let this sautee and cook for about 5 minutes before adding in the dry seasoning and quinoa. Stir to well combine then add in your water. Cover and allow to cook on medium low heat for 15-20 minutes. Be sure to monitor this and not step away.
Step Three:
You may or may not need to add extra water to the quinoa, just have an eye on it. The quinoa is finished once it’s fluffy and light. Salt to taste and prepare to fill the squash.
Once the squash is cooked, stuff with the quinoa and top with pepitas, dried cranberries, and fresh cilantro. Serve while warm and enjoy!
Notes for Stuffed Acorn squash
Be VERY careful when cutting this open! It’s extremely tough and can be hard to cut. I would suggest having a very skilled person cut this if you aren’t the best with sharp utensils. Also, for an easier cut, I reccomend cutting the top and bottom off so you have a flat surface.
Feel free to replace the water with veggie broth for a more flavorful quinoa, just make sure it is low sodium and to not add any extra salt if using this step.
This recipe is quite simple and interchangeable! Add in any extra toppings, seasonings, or fillings you desire.
Poke holes into the acorn squash! It will help the olive oil to properly penetrate the squash and cook faster.
How to store Stuffed Acorn Squash
Good news, quinoa stuffed acorn squash is perfect for meal prep and can last in the fridge for up to 5-7 days! Simple store the quinoa and squash seperately and reheat when you’re ready.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends ands save to your Pinterest board for later.
