Hearty Vegan Stuffed Acorn Squash
A nutrient-packed, cozy vegan main course featuring roasted acorn squash stuffed with quinoa, garbanzo beans, kale, and cranberries. High in plant-based protein, fiber, and healthy fats, this simple oven-baked dish is perfect for weeknight dinners, holiday meals, or easy meal prep.
Equipment
- 1 measuring cup
- 1 Measuring spoon
- 1 Baking sheet
- 1 Large pan
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 medium acorn squash halved
- 5 tablespoons oil divided
- 1 small red onion diced
- 3 cloves garlic minced
- 1 cup kale finely chopped
- ½ cup dried cranberries
- 1 15-ounce can garbanzo beans, drained and rinsed
Instructions
- Preparing the Quinoa Base: Start by thoroughly rinsing 1 cup of quinoa under cold water in a fine-mesh sieve. This removes excess starch and prevents a gummy texture. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Place over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15–20 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. This will be the protein-packed, fluffy base for your stuffing.
- Preparing the Acorn Squash Halves: Preheat your oven to 400°F (200°C). While the oven is warming, carefully wash 2 medium acorn squash and cut each in half from stem to base. Using a sturdy spoon, scoop out all seeds and stringy membranes, creating a hollow cavity for the stuffing. Brush the cut sides of each squash half with 3 tablespoons of oil to promote even roasting and prevent sticking. Place the squash halves face down on a baking sheet lined with parchment paper or lightly greased. Roast in the preheated oven for 40 minutes, until the flesh becomes tender when pierced with a fork.
- Sautéing Aromatics: While the squash is roasting, prepare the aromatic base for the filling. In a large skillet or frying pan, heat the remaining 2 tablespoons of oil over medium heat. Add 1 small diced red onion and sauté for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent. Add 3 minced garlic cloves and continue to sauté for an additional 1 minute, releasing a fragrant aroma without burning. These aromatics form the flavorful foundation of the stuffing.
- Cooking the Greens: Add 1 cup of finely chopped kale to the pan with the onion and garlic. Sauté for 1–2 minutes, just until the kale begins to wilt. The slight crunch and deep green color of the kale add texture, nutrients, and visual appeal to the stuffing.
- Combining the Filling Ingredients: Once the aromatics and kale are cooked, reduce the heat to low. Stir in the cooked quinoa, ½ cup of dried cranberries, and 1 (15-ounce) can of drained and rinsed garbanzo beans. Gently fold the mixture until all ingredients are evenly incorporated. Taste and season with a pinch of salt and pepper if desired. This mixture will serve as a hearty, protein-rich filling for the roasted acorn squash.
- Stuffing the Squash Halves: Remove the roasted squash halves from the oven and carefully flip them so the cut sides are facing up. Using a large spoon, evenly distribute the quinoa mixture into each hollow cavity, filling generously. Press lightly to ensure the stuffing stays in place.
- Final Roasting for Flavor Integration: Return the stuffed squash halves to the oven and bake for an additional 10 minutes. This step allows the flavors to meld together and the squash to warm through fully, while giving the filling a slightly golden, roasted top.
- Serving and Enjoying: Remove the stuffed squash from the oven and let them cool for 2–3 minutes before serving. Serve warm, straight from the baking sheet, or transfer to a platter for a visually impressive presentation. This dish pairs beautifully with a crisp green salad or a light vinaigrette. Enjoy the combination of tender squash, savory quinoa, garbanzo beans, sweet cranberries, and nutrient-packed kale in every bite!
Notes
- Squash variety: Try butternut, delicata, or kabocha squash as alternatives; adjust roasting time based on size and density.
- Greens swap: Substitute kale with spinach, Swiss chard, or broccoli rabe for different flavors and textures.
- Add crunch: Mix in toasted walnuts, pecans, or pumpkin seeds for extra texture and nutty flavor.
- Sweetness options: Experiment with dried fruits like golden raisins, chopped dates, or apricots to enhance natural sweetness.
- Protein boost: Include cooked lentils, tofu, or tempeh to make the dish even more filling.
- Roasting tip: Roast squash cut-side down for even cooking and caramelization.
- Flavor layering: Toast quinoa before cooking to bring out a nutty aroma.
- Portion control: Adjust the amount of stuffing to suit your serving preference—pile high for hearty portions or spread evenly for more servings.
- Meal prep friendly: Assemble squash and filling ahead of time; bake just before serving for best freshness.
- Presentation: Garnish with fresh herbs, pomegranate seeds, or a drizzle of balsamic glaze for a visually stunning dish.
