Savory Vegan Roasted Veggie and Quinoa Stuffed Acorn Squash

/ Vegan Recipes / By

Are you looking for a delightful dish that packs a flavorful punch? This Vegan Roasted Veggie and Quinoa Stuffed Squash is exactly what you need. It’s a vibrant and healthy vegan recipe that’s perfect for any occasion, whether it’s a cozy family dinner or an impressive dish for guests. The combination of roasted vegetables and protein-rich quinoa creates a satisfying meal that will leave everyone at the table feeling nourished.

Imagine digging into a warm, tender acorn squash filled with a colorful medley of roasted veggies and fluffy quinoa. Not only is it visually stunning, but the taste is a harmonious blend of savory, nutty, and slightly sweet flavors. It’s a dish that brings comfort and excitement to your dining experience.

This recipe is a wonderful way to showcase seasonal vegetables and can easily be customized with your favorites. Whether you prefer zucchini, bell peppers, or kale, the options are endless. Get ready to impress your taste buds with this delicious stuffed squash!

A Delicious Vegan Meal for Any Occasion

A plate with roasted acorn squash filled with a colorful quinoa and vegetable mixture, garnished with parsley.

This Vegan Roasted Veggie and Quinoa Stuffed Squash is a hearty and nutritious dish, featuring tender acorn squash filled with a blend of roasted vegetables, quinoa, and a hint of spices. It’s not only filling but also packed with flavor, making it an ideal choice for a main course or a side dish.

Ingredients

  • 2 acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Squash: Place the halved acorn squashes cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes, or until tender.
  3. Cook the Quinoa: While the squash is roasting, combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and the liquid is absorbed.
  4. Roast the Vegetables: In a separate bowl, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
  5. Mix the Filling: In a large bowl, combine the cooked quinoa and roasted vegetables. Taste and adjust seasoning if necessary.
  6. Stuff the Squash: Once the acorn squashes are done roasting, remove them from the oven. Carefully spoon the quinoa and veggie mixture into each half, pressing down gently to pack it in.
  7. Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes.
  8. Serve: Garnish with fresh parsley and serve warm.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Nutrition Information

  • Servings: 4
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 50g