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
Pecan, Raisin and Quinoa Stuffed Acorn Squash

Stuffed Acorn Squash

  • Author: Deryn Macey

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



  • 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


  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.