Tabs & Tidbits

Tasty Vegetarian Recipes & Cat Life

  • Home
  • About
    • About Me
    • About Cooper
    • FAQ
      • Privacy Policy and Disclosure
    • Contact
  • Recipes
    • Appetizers
    • Beverages
    • Bread
    • Breakfast
    • Dessert
    • Dinner
    • Healthy
    • Lunch
    • Main Dishes
    • Salads
    • Seasonings and Condiments
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Soup
    • Sweets
  • Cat Corner
    • Cooper
    • Tabby Tuesday
  • Life
    • Home and Garden
  • Resources

Stuffed Acorn Squash

January 11, 2019 by Dayna

Spread the love

  • Stuffed Acorn Squash

Stuffed Acorn Squash is baked and stuffed with a filling protein packed mixture of quinoa, chickpeas, tomatoes and a variety of spices! Both vegetarian and vegan-friendly and full of nutrition!

  • Stuffed Acorn Squash

I found myself going right by the Acorn Squash in the grocery store time and time again. After a decadent holiday season full of heavy foods, I was craving some healthier foods, and the acorn squash just stood out. So, I decided to bake and stuff them with a healthy and hearty filling!


Stuffed Acorn Squash is loaded with quinoa and chickpeas which packs in plenty of protein and fiber! You can always play around with the spices, such Italian spices such as oregano, basil and rosemary. However, my ultimate favorite seasonings in this recipe are cumin, chili powder and my ultimate favorite spice, smoked paprika!

  • Stuffed Acorn Squash

This recipe does not take an enormous amount of time to put together if you prepare the filling while you roast the squash in the oven! Quick and delicious! Win! Win!

Stuffed Acorn Squash
Print Recipe
5 from 2 votes

Stuffed Acord Squah

Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Dish
Servings: 2

Ingredients

  • 1 acorn squash
  • 2 tbsp olive oil, divided
  • salt & black pepper
  • 1/2 cup quinoa
  • 1 1/2 cup vegetable broth or water, vivider
  • 1 small onion, small diced
  • 3 garlic cloves, minced
  • 1 15 oz can chickpeas, rinsed & drained
  • 1/2 15 oz can petite diced tomatoes
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp ground black pepper
  • Toppings: fresh parsley, roasted pepitas

Instructions

  • Preheat oven to 425 degrees.
  • Sliced the acorn squash in half, lengthwise. Scoop out the seeds and pulp. Drizzle the squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper.
  • Place the prepared halves face down. Bake in the oven for 30 minutes, or until the squash is tender. Remove from the oven to cool enough to handle.
  • While the squash is in the oven, cook the quinoa with 1 cup vegetable broth or water in a medium pot according to the package directions. Once tender and ready, set aside.
  • While the quinoa is cooking, heat a large skillet over medium heat with 1 tablespoon olive oil. Add the diced onion and saute for approximately 5 minutes or until translucent. Add the garlic and saute until fragrant, approximately 30 seconds.
  • Add the prepared quinoa, chickpeas, tomatoes, remaining 1/2 cup vegetable broth or water, chili powder, cumin, smoked paprika, cayenne pepper, salt, & black pepper. Stir to combine. 
  • Using a large spoon, scoop out the squash, leaving about 1/4 inch around the peel. Add the squash to the quinoa mixture and stir to combine. Continue to cook, stirring occasionally until heated through and the liquid is absorbed. Add additional salt if needed.
  • Stuff the acorn squash shells with the quinoa mixture. You will most likely have excess stuffing. Store the extra and enjoy as leftovers.
  • Top the stuffed acorn squash with parsley and pepitas. 
  • Enjoy!

Notes

Vegetable broth adds flavor and salt to the recipe. If you use water instead, you may have to add more salt than listed in the recipe.


  • Stuffed Acorn Squash is baked and stuffed with a filling protein packed mixture of quinoa, chickpeas, tomatoes and a variety of spices! Both vegetarian and vegan-friendly and full of nutrition!

Related posts:

Veggie White Bean Burgers


Spread the love

Filed Under: Healthy, Main Dishes

« Slow Cooker Chipotle Black Bean Chili
Weekly Meal Plan #73 »

Comments

  1. Linda says

    January 11, 2019 at 7:37 am

    5 stars
    Definitely will try this.

    • Dayna says

      January 12, 2019 at 1:07 pm

      Thank you! I hope you enjoy it!! ❤️

  2. Linda says

    January 13, 2019 at 1:10 pm

    5 stars
    Made it. Absolutely a repeat recipe.
    I did a rough chop of chickpeas. Leftover chickpeas I roasted with cinnamon & sugar. Dinner and a sweet treat. Thanks Tabsandtidbits !!

NEW! Subscribe to receive emails when new posts go live

Subscribe

* indicates required
Email Format

Follow Tabs and Tidbits

  • Follow us on Pinterest
  • Follow us on Instagram
  • Follow us on Facebook
  • Follow us on YouTube

About Me

Hi! My name is Dayna. This blog shares uncomplicated vegetarian-friendly recipes and a passion for cat life!

Recent Posts

  • My Experience With Pet Insurance
  • Classic Pumpkin Bread
  • Easy Nutella Croissants
  • Swiss Cheese & Green Onion Hot Dip
  • Tabby Tuesday #206

Archives

Categories

Connect

Dayna is a food blogger and pet parent to Cooper the cat! Read More…

Copyright © 2025 — Tabs and Tidbits • All rights reserved. • Privacy Policy • Disclaimer

Genesis Framework • WordPress