Vegan Quinoa-Stuffed Acorn Squash

Vegan stuffed acorn squash recipe

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
256 Calories
15g Fat
27g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 256
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 395mg 17%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 6g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you can boil water and cut a squash in half—you can make this easy vegetarian stuffed squash recipe! Add this quinoa-stuffed acorn squash with fresh parsley, raisins and pecans to your vegetarian Thanksgiving dinner menu to serve your vegetarian or vegan guests—there's no doubt they'll love it.

Need this recipe to be gluten-free as well? Check the ingredients on your vegetable broth (some store-bought vegetable broths are gluten-free and some aren't), and check the candied pecans ingredients list too. Not sure? Just use regular pecans and water instead of vegetable broth, or make your own homemade vegetable broth to use in this recipe. 


  • 2 acorn squash
  • 1 tablespoon vegan margarine
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1/4 cup onion (minced)
  • 2 tablespoons fresh parsley (minced)
  • 1/4 cup raisins
  • 1/4 cup candied or regular pecans
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Optional 2 teaspoon nutritional yeast

Steps to Make It

  1. Gather the ingredients and preheat oven to 400 F.

    Ingredients for vegan quinoa stuffed acorn squash
    The Spruce / Julia Hartbeck
  2. Slice the acorn squash in half and remove the seeds.

    Slice acorn squash in half
    The Spruce / Julia Hartbeck
  3. Spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down. Bake your acorn squash for about 20 to 25 minutes, or until soft.

    Spread on pan
    The Spruce / Julia Hartbeck
  4. While the acorn squash is baking, prepare the quinoa. Simmer the quinoa, covered, in vegetable broth or water for 12 to 14 minutes, or until quinoa is cooked and liquid is absorbed.

    Cover pot
    The Spruce / Julia Hartbeck 
  5. Add in the minced onion during the final 5 minutes of cooking time. If you have some leftover cooked quinoa, you might also want to use that up, too. 

    Add in minced onion
    The Spruce / Julia Hartbeck
  6. Once the quinoa is cooked, remove the pan from heat and mix in the raisins, pecans, balsamic vinegar, olive oil and nutritional yeast, if using. Season generously with sea salt and fresh ground pepper, to taste.

    Remove quinoa
    The Spruce / Julia Hartbeck
  7. Divide the quinoa stuffing amongst the four acorn squash halves, gently spooning in.

    Divide stuffing to acorn squash
    The Spruce / Julia Hartbeck
  8. Garnish the top of each squash with a bit of fresh minced parsley just for a nice presentation. 

    Sprinkle with parsley
    The Spruce / Julia Hartbeck
  9. Serve and enjoy!

    Serve and enjoy
    The Spruce / Julia Hartbeck