It is the very beginning of summer in Dallas, and it is squash planting season! Granted, the results of our labors of love and toil won’t show up until later in the Fall. Gardening taught me a virtue which I didn’t possess for many decades: Patience. It has also taught me valuable lessons on how to handle disappointment and how to hope for a better and brighter growing season. If only we really listened to animals and Nature, we would be SO much better off. Do you agree?

As I write about this, I wonder how recipes are “born”. This is how it probably unfolds…

There is a kitchen “accident”, or a creative cook decides to try something new and voila! a delicious dish gets created. Someone sees this recipe in a cookbook or on some other media or eats the dish at the original creator’s home. The viewers/guests modify the recipe to suit their tastes. Then others come along and modify it for their tastes. A reader, reading this recipe, will make it his or her own further changes. All in all, we have several delicious variations through kitchen experiments. I find this concept so cool!

 

Vegan Stuffed Acorn Squash

 

 

Acorn Squash

Acorn Squash

 

This Stuffed Acorn Squash recipe is a regular in my house. I first had it a few years ago when our dear friends Donna and Scott invited us over to their home. Donna served this squash with kale, white quinoa, cranberries and garbanzo beans. It was totally delicious!

I’ve modified the recipe to include red bell peppers, tri-colored quinoa (cooked in vegetable broth, which takes the taste up by several notches!), garbanzo beans, onions, garlic, ginger, jalapenos (an Indian gal must show her true colors, right?!) with a touch of fresh home-grown parsley.

It feels like this recipe has several steps. And it does. But it is SO easy to make because of how versatile roasted squashes are. You can roast the acorn squash one day and make the filling on another day. Put them all together when you are getting ready to eat your meal. The stuffed acorn squash can be quick baked to warm it up. Once baked the acorn squash will keep in the refrigerator for about 5 days. This lends for a great plan-ahead meal.

You can roast the acorn squash and use it in a variety of ways – to add to your sandwiches, over pasta, into a salad, or to roll it into a taco. You can even add it into your soup for that deliciously sweet flavor. But do try eating it with stuffing. You’ll love it. I guarantee it.

 

Acorn Squash Stuffing Ideas

 

Most of the time, I am using leftovers from my refrigerator to stuff the acorn squash. Here are some other recipes that you can use the “stuff” the baked acorn squash.

 

Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

 

Why is this Healthy?

If all the varieties of squashes had a competition on who’s the healthiest, acorn squash will be declared as the winner. It offers more folate, calcium, magnesium and potassium than butternut, hubbard and spaghetti squash. The nutrients in the stuffing offer generous amounts of protein (in the form of quinoa and garbanzo beans) and the addition of veggies, garlic, onion and ginger make this dish rich in antioxidants, which can help to protect against arthritis, heart disease, stroke, high blood pressure, and certain cancers.

 

Baked Recipes

 

If you love baked recipes, here are a few that we can offer you:

 

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Stuffed Acorn Squash
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Vegan Stuffed Acorn Squash

This Vegan Stuffed Acorn Squash dish not only looks colorful but is also wonderfully delicious and nutritious. Can be eaten as a full meal or as a side. Wow your family and friends.
Course Appetizer, Main Course, Side Dish
Cuisine American, International
Keyword acorn squash, Fall recipe, quinoa, red bell pepper, roasted acorn squash, Squash recipe, stuffed acorn squash, stuffing, vegan stuffed acorn squash, vegetable broth
Special Diet Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 People
Calories 297kcal

Ingredients

Roasted Acorn Squash

  • 1 Acorn Squash
  • 1 Teaspoon Olive Oil
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper - Freshly ground

Filling

  • 1/4 Cup Quinoa - Makes for 3 tablespoons of cooked quinoa. I use a mix of black, red and white quinoa
  • 1/2 Cup Vegetable Broth - Or water
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Ginger - Freshly grated
  • 1 Teaspoon Garlic - Minced
  • 1 Jalapeno - Or to taste
  • 1/4 Teaspoon Sea Salt - Or to taste
  • 1 Cup Onion - Red, Finely chopped
  • 1 Cup Red Bell Peppers - Finely chopped
  • 1/4 Cup Garbanzo Beans - Cooked, drained. I have use canned
  • 2 Teaspoon Parsley - Fresh, finely chopped

Instructions

Roasted Acorn Squash

  • Cut Acorn Squash lengthwise (from stem to tip) using a strong knife. Discard the seeds in the compost or roast them. You can leave the stem or remove.
    Stuffed Acorn Squash
  • Set the acorn squash cut side up. Add olive oil into the hollow inside (that looks like a cup). Using a silicone brush or your fingers, distribute the oil all over the cut surfaces.
    Stuffed Acorn Squash
  • Sprinkle salt and pepper all over the cut edges and the hollow insides.
    Stuffed Acorn Squash
  • Pre-heat oven to 450 degrees Fahrenheit for 10 minutes. Place the acorn squash in a baking tray (no parchment paper needed - save the planet!) and bake at 450 degrees for 40 minutes. Remove and test by inserting a fork into the flesh, especially around the edges to make sure every part is roasted. Otherwise, bake for an additional 10 minutes.
    Stuffed Acorn Squash
  • Remove the baked acorn squash and set aside. You can serve this immediately, or cool and refrigerate for up to 5 days.
    Stuffed Acorn Squash

Stuffing

  • While the acorn squash is baking, wash quinoa. Add vegetable broth (or water) and cook until done. Fluff with a fork.
    Stuffed Acorn Squash
  • While the quinoa is cooking, heat oil in a pan. Add ginger, garlic and jalapeno and sauté until they brown lightly.
    Stuffed Acorn Squash
  • Add onions and sauté for 2-3 minutes.
    Stuffed Acorn Squash
  • Add finely chopped red bell peppers and salt and stir fry for 2 minutes.
    Stuffed Acorn Squash
  • Wash and drain canned garbanzo beans. You can also soak the dry garbanzos for 8-12 hours and cook them. Get all your stuffing portions prepped: cooked and fluffed quinoa, garbanzo beans and prepped veggies. In a bowl, mix cooked quinoa, stir fried vegetables and garbanzo beans. Mix well and taste for salt.
    Stuffed Acorn Squash

Assembling Vegan Stuffed Acorn Squash

  • Add stuffing into the "cups" of the baked acorn squash. Sprinkle finely chopped parsley and serve.
    Stuffed Acorn Squash
  • To eat, use a serrated spoon so you can get the flesh of the acorn squash along with the stuffing. Yum!
    Stuffed Acorn Squash

Notes

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Vegan Stuffed Acorn Squash
Amount per Serving
Calories
297
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
832
mg
36
%
Potassium
 
1233
mg
35
%
Carbohydrates
 
56
g
19
%
Fiber
 
10
g
42
%
Sugar
 
8
g
9
%
Protein
 
8
g
16
%
Vitamin A
 
3344
IU
67
%
Vitamin C
 
134
mg
162
%
Calcium
 
120
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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