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This Vegetarian Stuffed Acorn Squash is made with roasted squash and stuffed with curried quinoa and chickpeas for a delicious vegetarian meal packed with protein!
Quinoa stuffed acorn squash
Stuffed acorn squash is one of my favourite dishes to make during the Fall and Winter months. It’s a delicious and cozy vegetarian dish that is great for a weeknight dinner or to even make for the holidays (think Thanksgiving.)
Many stuffed acorn squash recipes are stuffed with rice and sausage. But this recipe is stuffed with a combination of quinoa and chickpeas for a filling and hearty veggie dish that is packed with 18 grams of protein per serving.
This stuffed squash recipe is also different than many other recipes out there because in this dish, we actually scoop out some of the squash and mix it right into the quinoa and chickpea stuffing. This way, you get the delicious taste of the acorn squash in each bite.
Why you’ll love this recipe
- High in protein and fibre. Each serving of this stuffed acorn squash is packed with 17 grams of fibre and 18 grams of protein for a healthy and filling vegetarian and vegan meal.
- Full of flavour. The quinoa and chickpea mixture is mixed with spices and curry for a truly flavourful meal.
- Perfect for the holidays. Looking for the perfect veggie dish to add to your Thanksgiving or Christmas menu? Look no further!
Vegetarian stuffed acorn squash ingredients
- Acorn squash: this type of squash has a mild, slightly sweet and buttery flavour and pairs well with spices, herbs and hearty grains.
- Chickpeas: you can use canned chickpeas or dried chickpeas. If using dried chickpeas, cook them according to package directions before adding them to the dish.
- Quinoa: quinoa is high in protein and adds some heartiness to the dish. You could substitute quinoa for rice if you prefer.
- Onion: one small cooking onion
- Garlic: 2-3 garlic cloves. Make sure to use fresh garlic in this recipe!
- Ginger: this is the “secret ingredient’ that will elevate the stuffed acorn squash and make it super tasty!
- Canned tomatoes: I like to use finely chopped or crushed tomatoes, but you can also use diced tomatoes.
- Spices: A mix of curry powder, garam masala, paprika cumin and cayenne pepper
How to make stuffed acorn squash
Step 1
Drizzle a little olive oil on the acorn squash and sprinkle it with some salt and pepper. Bake the squash face down on a baking sheet at 425 degrees F for 20-30 minutes until tender.
Step 2
Heat some oil in a large pan on medium heat and add the onion, garlic and ginger to the pan. Sautee for 2 minutes. Then add in the cooked quinoa, chickpeas and squash. (Scoop out the squash from the shells.)
Step 3
Next add in the seasoning, crushed tomatoes and broth and stir everything together until combined. Use the stuffing to add back to the squash shells and serve.
How to store and reheat
Store leftovers of the stuffed squash in the fridge in an airtight container for up to 4 days. You can store just the leftover stuffing in the fridge and enjoy it in a bowl, or you can stuff the squash shells and store them in the fridge.
Reheat the stuffed acorn squash in the microwave or in the oven at 350 degrees for about 15 minutes until warm.
Tips for making this recipe perfectly
- Pick a good squash! A ripe acorn squash should feel heavy for its size, have smooth skin and have no soft spots when you press it. (It should feel firm.) The colour of the acorn squash should be a mix of green and orange.
- Squash baking time may vary. This will depend on the size of the acorn squash you use. A larger squash will take longer to cook, so keep an eye on it as it bakes.
- Prep ahead of time. This recipe is great to prep in advance if you’d like to make it for meal prep or want to serve it for the holidays and have it ready beforehand. Just make the recipe and reheat it before serving.
Frequently asked questions
Yes! This recipe freezes well and will stay in the freezer for up to 3 months. To freeze, place the stuffed acorn squash in a freezer-safe container and place in the freezer. When you’d like to defrost the squash let it thaw on the countertop.
There are two different ways you can cut an acorn squash for stuffing. You can cut the squash lengthwise, or you can cut the squash horizontally. Both ways work for stuffing. I prefer cutting the squash lengthwise (as pictured below) as the squash stands more easily cut this way.
Yes, you can technically eat the skin of the acorn squash, however, it can sometimes be a little tough so generally, it is not eaten.
More squash recipes to try
- Butternut Squash Apple Soup
- Thai Butternut Squash Curry
- Spaghetti Squash Pad Thai
- Sun-dried Tomato Spaghetti Squash
If you tried this Vegetarian Stuffed Acorn Squash or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegetarian Stuffed Acorn Squash
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Entree
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
acorn squash stuffed with curried chickpeas and quinoa for a delicious vegetarian meal!
Ingredients
- 1 acorn squash
- 1/2 cup quinoa (uncooked)
- 15 oz can of chickpeas (drained)
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 2 garlic clove, finely chopped
- 2 tbsp minced ginger
- 1/2 cup crushed tomatoes
- 1/3 cup vegetable broth
- 1 1/2 tsp madras curry powder
- 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp paprika
- 2 tsp brown sugar
- pinch of cayenne pepper
- salt & pepper to taste
- cilantro to top (optional)
Instructions
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Slice your acorn squash in half, scoop out the seeds, and season with a bit of salt, pepper, and a drizzle of olive oil.
- Place your squash face down on the baking sheet, and bake for 20-30 minutes, or until tender. (you should be able to poke through your squash with a fork when it’s done.)
- Meanwhile, cook your quinoa in a pot according to package directions.
- Once your squash and quinoa are cooked, Heat up olive oil in a large skillet and add onion, garlic and ginger. Cook on medium heat for 2 minutes.
- Add in your chickpeas and quinoa, and stir to combine.
- Using a large spoon, scoop out the squash from its peel, give it a rough chop, and toss it into the pan. (Set aside the squash shells for plating) Your squash will begin to incorporate and almost “melt” into the dish.
- Next add crushed tomatoes, vegetable broth, madras curry, cumin, garam masala, paprika, cayenne, brown sugar, salt, and pepper.
- Stir until combined.
- Serve your curry in the acorn shell, and top with fresh cilantro.
Notes
Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 500
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 17g
- Protein: 18g
*If your squash is very big, you may need to add a touch more seasoning, or vegetable broth if it gets too thick!
This was really good but I personally prefer the mixture to be slightly drier, so next time I’d skip the 1/3 cup veggie broth – broth can always be used in the quinoa cooking water for more flavor.
Happy you enjoyed the recipe Kim! 🙂
One of my favorite fall recipes. Easy, delicious, and looks beautiful when served.
Sooo delicious!
Thanks Sara!!
SO jealous that you went to India. It seems like such a stunning country! I absolutely love curry as well, and I think stuffing it in an acorn squash is a really good idea!
It was really beautiful! So nice to be able to bring back those flavours into this dish 🙂