Vegan Stuffed Acorn Squash [With Quinoa]

This 8-ingredient vegan stuffed acorn squash with quinoa and cranberries is packed with plant-based protein and fiber, is hearty, wholesome, comforting, and bursting with fall flavors—perfect for your Holiday table or a vegan main for dinner!

Hearty Vegan Stuffed Acorn Squash with Quinoa

When selecting a vegan main for the holidays, I have some criteria I like to follow. First, the dish obviously has to be delicious enough that even your omnivorous friends and families will want some. Second, the dish has to contain plenty of plant-based protein. Third (and final), I obviously don’t want anything too complicated or fussy to prepare. This vegan stuffed acorn squash fits all the criteria and is pretty to boot!

With a combination of quinoa, kale, chickpeas, and cranberries, the stuffing for this vegan/vegetarian stuffed acorn squash is not only packed with plant-based protein, fiber, and naturally gluten-free but also bursting with Thanksgiving flavors (and all with just 6 ingredients).

Acorn squash is also wonderfully flavorful with a nutty yet slightly sweet flavor that becomes lightly caramelized when roasted. This pairs well with the crispy topping of the quinoa stuffing once baked. More so, there are several ways to adapt the recipe to your and your guests’ liking.

There’s no need to wait until the day to prepare the dish either. You can prep this vegan stuffed squash several days in advance, ready to warm up on the day, for a super fuss-free savory acorn squash recipe. Even on the preparation day, the process is wonderfully simple. So it’s a winner all around.

In fact, this baked stuffed acorn squash is a balanced complete meal. However, it will pair wonderfully with other Thanksgiving and Christmas side dishes, like this healthy vegan green bean casserole, low-carb cauliflower stuffing, or a Brussels sprout salad!

The Quinoa Stuffed Acorn Squash Ingredients

The squash flesh’s tender, creamy, and slightly nutty-sweetness pairs perfectly with the chunky, textural, savory-tangy-sweet nutrient-dense filling. All with just 8 ingredients, plus oil!

The Acorn Squash:

• Acorn squash: When selecting a ripe acorn squash, look for smooth, dull skin with no soft spots and is heavy for its size. In terms of color, look out for squash that’s primarily dark green in color.
• Oil: Use neutral cooking oil, like vegetable oil, canola oil, avocado oil, etc.

The Quinoa Cranberry Stuffing:

• Quinoa: White, red, black, or tri-color quinoa will work. Check FAQs for substitutes.
• Vegetable broth: Use your favorite veg broth, either regular or low-sodium.
• Aromatics: There is a combination of red onion (white or yellow would also work) and garlic in this aromatic quinoa stuffed squash.
• Kale: I use curly kale, but lacinato kale (also called Tuscan kale, Dinosaur kale, or Cavolo Nero) works too. To save time, use pre-chopped kale.
• Cranberries: The combination of sweet and savory, especially with cranberries, make this a delicious Thanksgiving acorn squash recipe. However, feel free to omit them if preferred.
• Chickpeas: Use 1 15-oz can of garbanzo beans or the home-cooked equivalent (1 ½ cups cooked = ¾ cup dried).

You may also prefer to use salt & pepper to season the acorn squash before roasting it.

Add-ins & Recipe Variations

Not only is there a stuffed squash recipe to fit almost any occasion, but even this quinoa stuffed acorn squash recipe can be added to and tweaked dozens of ways. Here are just a few of my favorites.

• Maple syrup: To further bring out the natural sweetness of the acorn squash, you could lightly brush the squash with some maple syrup before roasting it.
• Nutritional yeast: For an umami-rich, 'cheesy', nutty flavor addition to the vegan stuffed squash recipe.
• Dairy-free cheese: For 'cheesy' acorn squash, add shredded vegan parmesan or cheddar to the filling or sprinkle over the top of the vegan acorn squash dish.
• Mushrooms: Adding some sliced baby Bella mushrooms to the filling (sauteed to remove excess liquid) can help to add more umami flavor and tender texture.
• Celery: To add extra body to the filling. Slice and sauté with the onion.
• Apple: Add a sweet-tart apple like Braeburn/Granny Smith, finely chopped, to the pan with the kale, and cook for 2 mins instead of 1.
• Vegan sausage: For extra savory flavor, plant-based protein, and a delicious ingredient to combine with apple, add 1-2 vegan sausage links (skin removed, and ‘meat’ crumbled) to the filling. Add it with the kale.
• Herbs: Add more flavor to the stuffing with fresh or dried herbs like thyme, sage, rosemary, etc. (use 1-2 tablespoon fresh, or half if dried). You can also use fresh herbs to garnish, like parsley/green onions.
• Nuts/seeds: Mix some chopped nuts or whole seeds into the quinoa fillings for extra protein and texture. I.e., walnuts, pecans, cashews, pumpkin seeds, sunflower seeds, pine nuts, etc. I recommend lightly toasting them first for more flavor.
• Pomegranate: To garnish the stuffed winter squash with more sweet-tangy elements.

How to Make Vegan Stuffed Acorn Squash?

I prepared this Thanksgiving acorn squash recipe in just 6 low-fuss steps until wonderfully caramelized, tender, and packed with flavor for your holiday table!

How To Roast Acorn Squash

• 1) First, if you don’t have prepared quinoa, cook that using your favorite method (stove top, pressure cooker, etc.). Once cooked, set aside.
• 2) Meanwhile, preheat the oven to 400F/205C, and slice the acorn squash in half (downwards through the stem or across the squash). Use a spoon to scoop out the seeds and membranes from the two halves, then brush the squash with about 3 tablespoons of oil.

There’s no need to discard the seeds. Instead, you can rinse and dry them and roast them as a snack.

• 3) Transfer the squash, face down, to a baking sheet and bake for 40 minutes, or until the squash is tender (check with a knife or fork).

How to Make the Filling for Stuffed Acorn Squash

• 4) In the last 15 minutes of the baking time, finely dice the onion, mince the garlic, and chop the kale, removing the tough stem. Then, heat the remaining 2 tablespoon oil in a large pan. Once hot, add the onion and garlic and sauté for 3 minutes, or until the onion becomes tender and translucent.

• 5) Stir in the kale and cook for a further minute, then add the cooked quinoa, cranberries, and chickpeas, and mix until everything is evenly distributed.

• 6) Flip the squash halves over and divide the quinoa stuffing between the two halves. Once stuffed, return the stuffed squash to the oven for 10 minutes, until the quinoa on top is lightly browned and crispy, then serve warm and enjoy!

For a crispier top, spray it lightly with more oil.

This vegan roasted acorn squash meal can be enjoyed alone, but also pairs well with all your favorite Thanksgiving and Christmas sides and works great as a vegan or vegetarian main at any roast dinner!

FAQs

Top Recipe Tips and Notes

• Experiment with other squash: This method and stuffing will pair well with several types of winter squash, including butternut squash. You’ll need to adjust the baking time accordingly.
• Adjust the portion size: You can pile the stuffing up high or use less and fill more acorn squash halves.
• Slicing the squash: Chop it lengthwise or widthwise without changing the baking method/time. If it doesn’t rest flat against your surface, slice a bit off the end so it doesn’t topple over once stuffed.
• Season to taste: Taste the filling before stuffing the squash and season to taste.
• To make it oil-free: Use vegetable broth to sauté the veggies and line the baking sheet with parchment paper.

Storage Recommendations

Make ahead: This vegan stuffed acorn squash is the perfect make-ahead Thanksgiving vegan main. Simply prepare and assemble the baked stuffed acorn squash right up until you’re about to put it in the oven for the last time. Then, allow it to cool and store it in an airtight container in the fridge for up to 3 days.

On the day, remove it from the fridge 30-40 minutes in advance, then transfer it to the oven until warmed through. It can help to cover the top with foil to begin with to avoid overly browning the stuffing.

Store: Allow the quinoa stuffed acorn squash to cool, then store it in an airtight container in the fridge for 3-4 days.

Freeze: Wrap the cooled squash in plastic wrap, pop it into a Ziplock/Stasher or freezer-safe container, and freeze for up to 3 months. Allow a portion to thaw overnight in the fridge before reheating.

You can also freeze just the quinoa filling in a freezer-safe container and enjoy it alone, add it to salads, or stuff various other veggies.

Reheat: My favorite way is simple to pop it back in the oven (covered with foil if necessary) at 350F/175C until heated through. It will also microwave well, though you can even enjoy it directly from the fridge!

More Vegan Thanksgiving Dishes

• Vegan candied yams with marshmallows
• The best vegan stuffing
• Instant Pot garlic mashed potatoes
• Easy cranberry pear sauce
• Garlic herb roasted vegetables
• Air Fryer Asparagus
• Instant Pot Apple Cider
• Air Fryer Butternut Squash [Cubes + Halves]

If you try this easy vegan stuffed acorn squash recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla