Name: Stuffed Acorn Squash Delight
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 2 medium acorn squashes, halved and seeds removed; 1 tbsp olive oil; 1 cup cooked quinoa; 1 cup chopped kale; 1/3 cup dried cranberries; 1/3 cup chopped pecans (toasted); 1 tbsp maple syrup; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp smoked paprika; Salt and pepper to taste

This Stuffed Acorn Squash Delight combines roasted acorn squash with a hearty, plant-based filling of quinoa, kale, cranberries, and pecans. Bursting with warm spices and a touch of maple sweetness, it’s a wholesome, comforting dish perfect for dinner. Vegan, gluten-free, and deliciously nourishing, it’s a delightful addition to your healthy recipe repertoire.

Recipe Tips and Tricks

For perfectly roasted squash, brush the cut sides with oil and roast until fork-tender.
Use a sharp knife to cut the squash safely.
Toast the nuts for extra crunch and flavor.
Prep the filling while the squash roasts to save time.
Customize the filling with seasonal vegetables or spices for variety.

Why You’ll Love This Recipe

This recipe is a celebration of plant-based goodness, combining seasonal ingredients in a dish that’s both hearty and nutritious. The tender, caramelized squash acts as the perfect vessel for a vibrant, flavorful filling that’s rich in textures and colors. It’s not only visually stunning but also packed with fiber, vitamins, and plant-based protein. The dish is easy to prepare, yet elegant enough for entertaining. Perfect for weeknights or holiday gatherings, it’s a versatile, feel-good meal everyone will enjoy.

Yield: Serves 4

Stuffed Acorn Squash Delight

Savory quinoa-stuffed acorn squash with kale, cranberries, and pecans, a plant-based delight perfect for healthy dinners.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

2 medium acorn squashes, halved and seeds removed
1 tbsp olive oil
1 cup cooked quinoa
1 cup chopped kale
1/3 cup dried cranberries
1/3 cup chopped pecans (toasted)
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste

Instructions

Prepare the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the squash halves with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until fork-tender.
Prepare the Filling: While the squash roasts, heat a skillet over medium heat. Add kale and sauté for 2-3 minutes until wilted. Combine cooked quinoa, cranberries, pecans, maple syrup, cinnamon, nutmeg, and smoked paprika in a bowl. Mix in the sautéed kale. Adjust seasoning with salt and pepper.
Stuff the Squash: Remove the squash from the oven and turn them cut-side up. Spoon the quinoa mixture evenly into each half, packing it slightly.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10 minutes to warm the filling.
Serve: Remove from the oven, let cool slightly, and serve warm. Garnish with fresh herbs or additional nuts if desired.

Notes

Perfect for meal prep or entertaining guests.
Gluten-free and dairy-free, making it suitable for various dietary preferences.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 270Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 90mgCarbohydrates 43gFiber 8gSugar 14gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Acorn Squash: Look for squash that feels heavy for its size with a firm, dark green rind. It’s naturally sweet and complements the savory filling beautifully.
Quinoa: A protein-packed grain that cooks quickly and provides a nutty base for the filling.
Kale: Adds a pop of green and a boost of nutrients. Spinach or Swiss chard can be used as alternatives.
Dried Cranberries: Bring a sweet-tart flavor that balances the savory elements.
Pecans: Toast them lightly for enhanced crunch and flavor; walnuts or almonds can be substituted.
Spices: Cinnamon, nutmeg, and smoked paprika add warmth and depth. Adjust to taste.
Maple Syrup: A touch of sweetness to round out the dish; substitute with agave syrup if needed.

Variations and Substitutions

Swap quinoa for wild rice or couscous for a different texture.
Use butternut squash or delicata squash as a substitute for acorn squash.
Add chickpeas or black beans for extra protein.
Mix in roasted vegetables like sweet potatoes, mushrooms, or bell peppers to elevate the filling.
Experiment with fresh herbs like parsley, sage, or thyme for added aroma and flavor.
For a nut-free version, replace pecans with sunflower or pumpkin seeds.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals. To freeze, wrap stuffed squash halves individually in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.