Vegan Stuffed Acorn Squash with Quinoa and Cranberries Recipe

Introduction

This vegan stuffed acorn squash recipe combines hearty quinoa, savory garbanzo beans, and sweet dried cranberries for a delicious and nutritious meal. It’s perfect for cozy dinners and showcases seasonal flavors in a beautiful presentation.

Ingredients

• 1 cup of quinoa
• 2 cups of vegetable broth
• 2 medium acorn squash, halved
• 5 tablespoons of oil, divided
• 1 small red onion, diced
• 3 cloves of garlic
• 1 cup finely chopped kale
• ½ cup dried cranberries
• 1 (15-ounce) can of garbanzo beans, drained and rinsed

Instructions

1. Step 1: Cook the quinoa in the vegetable broth according to package instructions. Once cooked, set it aside.
2. Step 2: Preheat the oven to 400 degrees F. Cut the acorn squash in half and scoop out the seeds and membranes. Brush each half with 3 tablespoons of oil and place them face down on a baking sheet. Bake for 40 minutes, then leave the oven on.
3. Step 3: In a large pan, heat the remaining 2 tablespoons of oil. Sauté the diced onion and garlic for about 3 minutes, until the onion is tender and translucent. Add the chopped kale and sauté for an additional minute.
4. Step 4: Stir the cooked quinoa, dried cranberries, and garbanzo beans into the pan until everything is evenly mixed.
5. Step 5: Flip the squash halves over and fill each with the quinoa mixture. Return them to the oven and bake for another 10 minutes. Serve warm.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or ground cumin to the quinoa mixture.
• Swap kale for spinach or Swiss chard based on your preference or what’s available.
• Use maple syrup or a sprinkle of toasted nuts on top for added texture and sweetness.

Storage

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F until heated through or microwave until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the quinoa filling and squash separately in advance. Assemble and bake right before serving for best results.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it uses quinoa and vegetables without any gluten-containing ingredients.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries Recipe

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★★★★★

4.7 from 105 reviews

This vegan stuffed acorn squash recipe features tender roasted acorn squash halves filled with a flavorful quinoa mixture including sautéed onions, garlic, kale, dried cranberries, and nutritious garbanzo beans. Perfect as a wholesome and colorful main or side dish, it combines hearty vegetables and plant-based protein for a satisfying meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Quinoa & Broth

• 1 cup quinoa
• 2 cups vegetable broth

Stuffed Acorn Squash

• 2 medium acorn squash, halved
• 5 tablespoons oil, divided
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 cup finely chopped kale
• ½ cup dried cranberries
• 1 (15-ounce) can garbanzo beans, drained and rinsed

Instructions

1. Cook Quinoa: In a medium saucepan, combine 1 cup quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and set aside.
2. Prepare and Roast Squash: Preheat the oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds and membranes. Brush the cut sides with 3 tablespoons of oil. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes until the flesh is tender. Keep the oven on for the next steps.
3. Sauté Vegetables: While the squash roasts, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 3 minutes until the onion becomes translucent and tender. Stir in the chopped kale and sauté for an additional 1 minute until wilted.
4. Combine Filling: Add the cooked quinoa, dried cranberries, and drained garbanzo beans to the skillet with the vegetables. Stir thoroughly to combine all ingredients evenly, creating a flavorful filling.
5. Stuff and Bake: Remove the squash from the oven and flip each half cut-side up. Spoon the quinoa mixture evenly into each squash half. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through and meld flavors. Serve warm.

Notes

• For extra flavor, add a pinch of cinnamon or nutmeg to the quinoa mixture.
• You can substitute garbanzo beans with cooked lentils for a different texture.
• Use any cooking oil of choice, such as olive oil or avocado oil.
• To prepare ahead, cook the quinoa and sauté the filling ingredients in advance; assemble and bake squash just before serving.
• To make this recipe gluten-free, ensure the vegetable broth is certified gluten-free.

Keywords: vegan stuffed acorn squash, quinoa stuffed squash, vegan dinner, healthy stuffed squash, gluten-free vegan recipe