Vegan 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 People

Calories 297kcal

Equipment

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.
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.
Sprinkle salt and pepper all over the cut edges and the hollow insides.
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.
Remove the baked acorn squash and set aside. You can serve this immediately, or cool and refrigerate for up to 5 days.

Stuffing

While the acorn squash is baking, wash quinoa. Add vegetable broth (or water) and cook until done. Fluff with a fork.
While the quinoa is cooking, heat oil in a pan. Add ginger, garlic and jalapeno and sauté until they brown lightly.
Add onions and sauté for 2-3 minutes.
Add finely chopped red bell peppers and salt and stir fry for 2 minutes.
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.

Assembling Vegan Stuffed Acorn Squash

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

Notes

*Use organic ingredients wherever possible

Nutrition