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Vegan Stuffed Acorn Squash on a plate with a fork on the side

Roasted Vegan Stuffed Acorn Squash

Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.
Course Side
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 370kcal


To Roast the Acorn Squash

  • 2 tablespoons of olive oil
  • 3 large or 5 small acorn squash, cut in half and seeds removed
  • Salt and pepper

To Make the Stuffing:

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 stalks of celery ¾ cup, chopped
  • 1 large apple peeled and cut into small cubes
  • 2 cloves of garlic minced
  • 2 1/2 cups cooked quinoa from 1 cup uncooked quinoa
  • ¾ cups dried cranberries
  • ½ cup pecans coarsely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley chopped plus more as garnish
  • A handful of pomegranate arils as garnish optional


To roast the acorn squash:

  • Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
  • Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
  • Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.

To Make the Stuffing:

  • Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook,  stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
  • Stir in the garlic and cook for 30 seconds.
  • Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
  • Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
  • To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
  • Serve.



Calories: 370kcal | Carbohydrates: 59g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 404mg | Potassium: 993mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1027IU | Vitamin C: 30mg | Calcium: 101mg | Iron: 3mg