Quinoa Stuffed Acorn Squash Recipe

This fall favorite is really easy to make and such a comfort food. Tons of protein & fiber for a filling meal the whole family will enjoy! Ready in less than an hour it's no-oil, vegan, wfpb, & gluten free.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American, Whole Food Plant Based

Keyword: fall comfort foods, no oil recipe, non-dairy, stuffed acorn squash, Vegan

Servings:

Calories: 275kcal

Author: Kim Murphy

Ingredients

2 acorn squash
1/2 cup quinoa, dry
1 cup low sodium vegetable broth or water
1/4 cup dried cranberries
1/4 cup raw pepitas, unsalted
3/4 cup chickpeas
1 teaspoon oregano
1 teaspoon garlic powder
1 tablespoon lemon juice

Instructions

Preheat oven to 400º F. Line a baking sheet with parchment paper or silicone baking mat.
Using a sharp chef's knife, slice the acorn squash in half, from tip to bottom. Scoop out the seeds. Place the acorn squash cut side down on the baking sheet. Bake for 30 minutes or until tender - check with a fork.
Rinse quinoa in a fine mesh sieve and place in a saucepan with the vegetable broth. Bring to a boil, and then cover and lower heat. Simmer for about 15 minutes or until most of the liquid is absorbed.
While the quinoa is cooking, toast the peptias in a pan over medium heat stirring frequently until light brown and make popping noises, approximately 4-5 minutes. Remove from heat.
Once quinoa is done, remove from heat and fluff with a fork. Stir in the cranberries, pepitas, chickpeas, oregano, garlic powder, & lemon juice to the quinoa.
Flip acorn squash over so cut side is up and spoon in quinoa mixture. You might have extra stuffing left over depending on how large your acorn squash are.
Bake for 10-15 minutes or until squash is golden brown. Serve immediately.

Notes

Depending on the size of your squash, you may have left over stuffing. You can use the leftover stuffing as a side dish or to top salads the next day!

Nutrition