Savory Stuffed Acorn Squash
This recipe is a cozy hug in food form! I love how the sweet acorn squash pairs perfectly with the savory filling, making it both wholesome and satisfying.
Every time I make stuffed acorn squash, it brings back memories of fall harvests and cozy family dinners.
The warm colors and inviting aromas fill my kitchen with such joy.
Plus, it’s a wonderful way to incorporate seasonal veggies and grains into a single dish.
I always add a sprinkle of nutritional yeast for that cheesy flavor without the nutritional yeast – it’s my little secret!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using quinoa here because it adds a lovely texture and is packed with protein. If you want to switch it up, you could use brown rice or farro instead! The nutritional yeast is my go-to for that cheesy flavor without any nutritional yeast – worth keeping on hand if you ask me.
Tips & Notes
- •I like to make extra filling and serve it as a side dish – it's just that good!
- •If you enjoy a bit of heat, add some red pepper flakes to the filling for a spicy kick.
Recipe Variations
- •Sometimes I’ll throw in some chopped nuts or seeds for added crunch if I’m feeling fancy.
- •You could also use a different green like kale or Swiss chard instead of spinach.
Storage & Freezing
These stuffed squashes store well in the fridge for about 3-4 days. Just reheat them in the oven or microwave before enjoying again. I usually keep mine in a glass container to keep them fresh!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the stuffing a day in advance and just stuff the squashes before baking them. It’s a great time-saver!
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This recipe is a cozy hug in food form! I love how the sweet acorn squash pairs perfectly with the savory filling, making it both wholesome and satisfying.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the acorn squashes in half lengthwise and scoop out the seeds. Place them cut-side up on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt. Roast in the oven for about 30 minutes, or until tender.
- 3
While the squashes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- 4
In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
- 5
Stir in the chickpeas, chopped spinach, cooked quinoa, nutritional yeast, cumin, cinnamon, salt, and pepper. Mix well and let cook for another 3-5 minutes until everything is heated through.
- 6
Once the acorn squashes are ready, remove them from the oven. Fill each half generously with the savory filling, pressing it down slightly to pack it in.
- 7
Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until everything is hot and slightly crispy on top.
- 8
Remove from the oven, let them cool slightly, and garnish with fresh parsley before serving.
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