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!
1(15-ounce) can of garbanzo beansdrained and rinsed
Instructions
Cook the quinoa in vegetable broth. Set aside.
Preheat the oven to 400 degrees F. Cut the acorn in half and scoop out the seeds and membranes. Brush the squash with 3 tablespoons of oil and place face down on a baking sheet. Bake for 40 minutes. Leave the oven on.
In a large pan, heat 2 tablespoons of oil. Saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent. Stir in the kale and saute for 1 more minute.
Stir in the quinoa, cranberries, and garbanzo beans until evenly mixed.
Flip the squash halves over and fill them with the quinoa filling. Place them in the oven for 10 minutes. Serve warm.
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.