Stuffed with fluffy quinoa, sautéed spinach, onion, toasted hazelnuts and a sprinkle of pomegranate seeds, this stuffed acorn squash is you ultimate roasted squash recipe this fall. Healthy and delicious, this gluten free and vegan friendly recipe is definitely a crowd pleaser.
Vegan stuffed acorn squash is the perfect autumn recipe. Plus, I have been so face deep in all the pumpkin recipes, almost forgot how much I love squash.
If you have been wanting to get baking with all the fall pumpkin recipes, here are a few of my favorites:
- Healthy Pumpkin Oatmeal Breakfast Bars
- Healthy Pumpkin Bread (Paleo, Gluten Free)
- Gooey Healthy Pumpkin Brownies
This savory vegan quinoa stuffed acorn squash has been one my favorite fall recipes every year. Besides pumpkin of course.
The sweet and soft roasted acorn squash pairs so well with the wholesome quinoa, fragrant onion, spinach, and crunchy hazelnuts.
How to Make Roasted Acorn Squash
How to bake acorn squash? I used to think making winter squash from scratch is intimidating.
Until you try it yourself. It is actually really easy to bake acorn squash compared to all the other winter squash family.
First, place the acorn squash as a whole in the oven at 400 F for 5 – 10 minutes. This step will soften the acorn squash just enough to cut more easily.
Then, wait till they’ve cooled enough to handle. Use a knife to take out cord and cut the squash in half.
Use a spoon to take out the seeds, and scrape the strings clean with the side of your spoon.
Lastly, lightly drizzle some avocado oil and a pinch of salt on the inside of the acorn squash. Bake for another 20 minutes.
Do I need to Peel the Squash before Roasting?
No, you don’t have to.
The skin of acorn squash serves as a bowl. Additionally, the skin is actually edible. Once the acorn squash is fully cooked, the skin should be fairly soft.
How to Serve Quinoa Stuffed Acorn Squash
There are so many ways you can enjoy this dish. It is so versatile and so fun to eat.
Healthy Vegan Lunch or Dinner
You can eat it as it is for a healthy vegan and gluten free lunch or dinner.
Quinoa is rich in protein and fiber, while hazelnuts adds extra protein and fat. This dish truly makes a hearty and nutritious option.
Healthy Gluten Free Breakfast
Additionally, you can top the acorn squash with a couple soft boiled or poached eggs to make a protein packed healthy breakfast.
What else can I Stuff Roasted Acorn Squash with
A few of my other favorite things to stuff acorn squash with is:
- Ground turkey
The sky is unlimited when it comes to stuffing! (No pun intended. Thanksgiving is right around the corner)
How to Store Roasted Acorn Squash
First of all, before you scarf these delicious acorn squash boats down, don’t forget to take a photo. I would love to see your creations.
Storing Roasted Acorn Squash
Once they have cooled completely, wrap them individually in plastic wraps so the stuffing will be packed tightly inside of the acorn squash. Then store in a container in the refrigerator for up to 3 – 4 days.
It is the perfect weekend meal prep recipe for the whole family to enjoy throughout the week.
You May Also love Other Fall Savory Recipes:
- 2 medium sized acorn squash
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1/2 small yellow onion chopped
- 1/4 cup raw hazelnuts
- 2 handful spinach or baby kale
- 2 -3 tbsp avocado oil
- Salt pepper to taste
Preheat the Oven to 400 F Degrees.
Bake Acorn Squash
- Place the acorn squash as a whole in the oven at 400 F for 5 – 10 minutes. (Optional: This step will soften the acorn squash just enough to cut through more easily).
- Once they have cooled enough to handle. Use a knife to take out cord, then cut the squash in half.
- Use a spoon to take out the seeds, and scrape the strings clean with the side of your spoon.
- Lightly drizzle some avocado oil and a pinch of salt on the inside of the acorn squash. Bake for another 20 minutes.
Prepare the Stuffing
- Cook the quinoa in vegetable stock or your favorite kind of broth.
- Chop the onion into small cubes. Gently smash the hazelnuts with the side of your knife or roughly chop them.
- In a frying pan, heat 1 tablespoon of avocado oil. Cook onion for 2 -3 minutes or until slightly softened. Add hazelnuts. Cook until hazelnuts are slightly toasted.
- Add quinoa to the mix. Season with salt and pepper to taste.
- Once everything is fully combined. Add baby spinach or baby kale. Cook until the greens are slightly wilted.
Stuffed Acorn Squash
- Remove Acorn Squash from the oven, then stuff with the quinoa mixture.
- Optional: Add extra pomegranate seeds and avocado.
1. The easiest way to cook quinoa: In a rice cooker.