Quinoa Stuffed Acorn Squash
Roasted acorn squash holds a savory quinoa and chickpea filling with spinach, cranberries and pumpkin seeds. A colorful vegan fall dinner.
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20m
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Ingredients
- 2 medium acorn squash (about 1 1/2 lb / 680 g each), scrubbed and dried
- 2 tablespoons (30 ml) olive oil, divided
- 1/2 teaspoon fine table salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup (85 g) dry quinoa, rinsed thoroughly and drained
- 1 cup (240 ml) water
- 1 medium yellow onion (150 g), finely diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 can (15 oz / 425 g) no-salt-added chickpeas, drained and rinsed (about 240 g drained)
- 3 packed cups (85 g) baby spinach, roughly chopped
- 1/4 cup (40 g) sweetened dried cranberries
- 2 tablespoons fresh lemon juice
- 1/4 cup (28 g) unsalted shelled pumpkin seeds (pepitas)
Instructions
- 1
Prepare the squash and oven
Heat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment rated for that temperature. On a stable cutting board, carefully halve each squash through the stem-to-tip axis, keeping your fingers clear of the blade, then scoop out the seeds and strings. Do not force the knife through a hard stem. Brush the cut flesh with 1 tablespoon olive oil and season with 1/4 teaspoon salt and half the pepper. Put all four halves cut-side down on the pan with space between them. Rinse the quinoa and prepare the onion and garlic. Allow about 15 minutes for this initial preparation and preheating.
- 2
Roast and cook the quinoa
Roast the squash for 35 to 40 minutes, until the thickest flesh is easily pierced with a fork; plan on 40 minutes and extend if needed. Meanwhile, bring the quinoa and 1 cup water to a boil in a small saucepan. Cover, reduce the heat to low and simmer for about 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff. The quinoa cooking and standing time overlap the squash roasting.
- 3
Make the chickpea filling
While the squash roasts, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Cook the onion for 7 to 8 minutes, stirring, until soft. Add the garlic and thyme and stir for 1 minute. Add the chickpeas and 2 tablespoons water, then cook for 3 minutes. Fold in the spinach and cook for 2 minutes, until wilted. Remove from the heat and stir in the cooked quinoa, cranberries, lemon juice, remaining 1/4 teaspoon salt and remaining pepper. Keep the filling covered until the squash is tender.
- 4
Fill and finish baking
Carefully turn the roasted squash cut-side up using tongs and a spatula. Divide all the filling evenly among the four halves, mounding it over the cavities and surrounding flesh; allow about 5 minutes for assembly. Sprinkle each half with 1 tablespoon pumpkin seeds. Return to the oven for 10 minutes, until the filling is hot and the seeds are lightly toasted. If a half tips, support it with a small ring of foil around its base rather than cutting through its skin.
- 5
Rest and serve
Let stand for 5 minutes before serving one filled squash half per person. Scoop the tender flesh and filling together with a spoon, leaving the skin if you prefer. The planned 75-minute total includes 15 minutes initial preparation, 40 minutes roasting with quinoa and filling cooked in parallel, 5 minutes assembly, 10 minutes final baking and 5 minutes resting. Larger or firmer squash may need extra roasting time; tenderness takes priority over the clock.
Chef's Tips
Choose similarly sized squash so all four halves finish together. The filling should be moist but not soupy; add water a tablespoon at a time if the skillet dries out. This recipe is vegan and dairy-free as written. Chickpeas and pumpkin seeds can trigger allergies; check packaged quinoa and dried-fruit labels for cross-contact or added ingredients. Use certified gluten-free quinoa and other packaged ingredients if needed; no gluten-free certification is claimed. Nutrition is estimated per filled half using about 900 g total edible squash flesh, 85 g dry quinoa, 240 g drained no-salt-added chickpeas, 40 g sweetened cranberries, 28 g pumpkin seeds and 2 tablespoons oil. Squash yield, brands, added seasoning and portions change the values. Refrigerate promptly in shallow containers within 2 hours, use within 3 to 4 days and reheat leftovers to 165°F (74°C). This formula has not been kitchen-tested; follow the tenderness cues.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this quinoa stuffed acorn squash
How long does it take to make Quinoa Stuffed Acorn Squash?
The listed total time is 1 hour 15 minutes. Prep time is 20 minutes and cooking time is 50 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Quinoa Stuffed Acorn Squash recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Quinoa Stuffed Acorn Squash recipe?
The listed difficulty level is easy.