Vegetarian Stuffed Acorn Squash

17 ingredients

Vegetarian Gluten free
  • 1 Acorn squash, medium
  • 1 cup Baby bella mushrooms
  • 1 (15 oz) can Chickpeas
  • 1/2 cup Cranberries, dried
  • 3 cloves Garlic
  • 1 tsp Onion powder
  • 1 Orange, juice and zest of large
  • 1 Shallot
  • 2 cups Spinach, fresh
Pasta & Grains
  • 2 cups Wild or brown rice, cooked
Baking & Spices
  • 1 tsp Black pepper
  • 1 tsp Chili powder
  • 1 tsp Kosher salt
Oils & Vinegars
  • 2 tbsp Olive oil
Nuts & Seeds
  • 1 tsp Cumin
  • 1/4 cup Walnuts
  • 1/2 cup Parmesan cheese, grated


    Step one: Use a sharp kitchen knife to cut the squash in half. Then use a spoon to scoop out the seeds. You can roast them later or discard them.

    Step two: Season the cut squash with olive oil salt and pepper and bake it for 25-30 minutes at 375 degrees F.

    Step three: Cook the veggies then add in the chickpeas, walnuts and rice

    Step four: Sprinkle in the grated parmesan, orange juice, and zest then add the cranberries and toss everything together.

    Step five: Fill each acorn squash half with the filling and bake at 425 degrees F for about 5-7 minutes, until the tops are nice and golden brown.

    Expert tip: If you are using smaller acorn squash then roast two (four halves) in case you have enough filling since this recipe does make a good amount.

    This amazing recipe is incredibly flavorful and delicious and it makes a great meatless meal. It is so filling and tastes even better the next day!