This vegan stuffed acorn squash works well as a Thanksgiving main dish but it can be enjoyed anytime for a healthy, filling plant-based meal. This recipe is gluten-free, oil-free and sugar-free.

Squash are inexpensive, versatile and packed with nutrition. The mighty squash contains nutrients such as potassium, magnesium, fibre, beta carotene and vitamin C. I always include a squash or two in my weekly meal prep so I have some ready to go during the week.

Pecan, Raisin and Quinoa Stuffed Acorn Squash

This is actually a very simple meal to make, it takes a while to cook, but it’s easy. Simply chop the squash in two, pop it in the oven and make your stuffing while it bakes. The stuffing is a little sweet, a little savoury, a little spicy and just perfect.

This is a very filling meal, packed with loads of nutrition. Healthy carbohydrates, protein and essential fatty acids are all in there, along with a bunch of vitamins and minerals sure to make your body happy. Enjoy this dish on a chilly Fall afternoon and it will keep you going until dinnertime and them some.

Pecan, Raisin and Quinoa Stuffed Acorn Squash
Pecan, Raisin and Quinoa Stuffed Acorn Squash
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Pecan, Raisin and Quinoa Stuffed Acorn Squash

Stuffed Acorn Squash

  • Author: Deryn Macey

Sweet, spicy, warming, nutritious and absolutely perfect for Fall.


Scale

Ingredients

  • 2 acorn squash, cut in two, seeds removed
  • 1 white onion
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1 tsp ginger
  • 1/2 tsp chili powder
  • 1 1/4 cup celery, diced (approximately 4 stalks)
  • 1 red pepper, diced
  • 1/2 cup raisins
  • 1/2 cup pecans

Instructions

  1. Pre-heat the oven to 400 degrees.
  2. Cut the acorn squash in two and place in the oven on a pan, flesh side down.
  3. Bake for 40 minutes or until flesh and skin are tender and easily pierced with a fork. Scoop out the seeds.
  4. Cook the quinoa according to instructions.
  5. While it’s cooking, sauté the onion and garlic in a bit of olive oil or water for about 5 minutes.
  6. Add all the spices and continue cooking, while stirring for a few more minutes.
  7. Add the celery and red pepper, cook 5-10 minutes.
  8. Once the quinoa is cooked, add it into the pan with the celery and onion.
  9. Add the raisins and pecans and cook for 2 more minutes until heated through.
  10. Scoop quinoa mixture into squash bowls.
  11. Serves 4.