Kitchen notes · a little help before you start
Vegan Quinoa Stuffed Acorn Squash
Vegan Quinoa Stuffed Acorn Squash is made with acorn squash, quinoa, and can chickpeas.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
quinoa (rinsed)
In the method: Rinse the quinoa and add it to a medium saucepan with the vegetable broth.
vegetable broth
In the method: Rinse the quinoa and add it to a medium saucepan with the vegetable broth.
medium acorn squash (halved and seeded)
In the method: Rinse the quinoa and add it to a medium saucepan with the vegetable broth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup (170 g) quinoa (rinsed)Ingredient note
Source: 2 cups (480 ml) vegetable brothIngredient note
Source: 2 medium acorn squash (halved and seeded)Ingredient note
Source: 5 Tablespoons (75 ml) oil (divided)Ingredient note
Source seasoning: Salt and black pepper (to taste)Ingredient note
Source seasoning: Salt and black pepper (to taste)Ingredient note
Source: 1 small red onion (diced)Ingredient note
Source: 3 garlic cloves (minced)Ingredient note
Source: 1 cup (20 g) kale (finely chopped, tough stems removed)Ingredient note
Source: ½ cup (60 g) dried cranberriesIngredient note
Source: 15 ounces can chickpeas (drained and rinsed (425 g) )
How to make it
0 of 7 steps completeMake room for Vegan Quinoa Stuffed Acorn Squash
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve warm.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the saucepan, oven, and baking sheet. Start with this step: Rinse the quinoa and add it to a medium saucepan with the vegetable broth.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Bake for 10 minutes, until the top is lightly browned and crispy.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
If the filling seems dry, stir in a splash of vegetable broth before stuffing the squash. You can cut the squash lengthwise or across the middle without changing the baking time. If a half wobbles, slice a little off the bottom so it sits flat once stuffed. Pile the filling up high, or use less and fill more squash halves. This method and filling work with other winter squash, like butternut. Adjust the baking time to the size of your squash. To make it oil-free, sauté the veggies in vegetable broth and line the baking sheet with parchment paper . Assemble it up to 3 days ahead and keep it in the fridge until the final bake. Store leftovers in the fridge for 3 to 4 days, or freeze for up to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
