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Vegan Stuffed Acorn Squash

This acorn squash recipe vegan features delicious stuffing made with quinoa, lentils, seasonal spices, and cranberries. It's a heartwarming dish made for gatherings or a cozy family meal.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: American
Calories: 307
Ingredients Method Notes

Ingredients
  

  • 2 acorn squash (halved, seeds removed)
  • 1 tablespoon olive oil
  • 1 yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 1 cup quinoa
  • 2 1/4 cups vegetable broth
  • 3/4 cup brown lentils
  • 1/2 cup chopped walnuts, pecans, or pumpkin seeds
  • 1 apple (diced)
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons fresh thyme (chopped)
  • 2 teaspoons fresh sage (chopped)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • salt to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Halve the acorn squash and scoop out seeds. Drizzle with olive oil and place cut side down on a baking sheet. Roast for 35-45 minutes until tender.
  3. Meanwhile, in a pot, combine lentils and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 30 minutes.
  4. In a pan, sauté onion and garlic until translucent. Add apple and cook for another 2 minutes. Stir in thyme, sage, and sauté for an additional minute.
  5. Incorporate cooked lentils and quinoa with sautéed mixture. Mix in cranberries and nuts.
  6. Once squash is ready, scoop a bit of flesh and mix into the stuffing. Fill each squash half generously with the filling.
  7. Bake the stuffed squashes for 10 more minutes until heated through. Serve warm, garnished with extra herbs if desired.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.