Fall is here which means so are the tasty and hearty acorn squash. Make the most of these fabulous vegetables with this Vegan Stuffed Acorn Squash recipe.
Acorn squash are a miraculous vegetable. Anything that you can stuff, in fact, always amazes me. But this recipe has all the fall feels from the cinnamon right down to the craisins.
It is a great side dish for thanksgiving dinner or for those vegetarians or vegans an even better main dish.
Meat eaters always seem bewildered as to what to make for plant-based eaters for thanksgiving. Hence, this is a great go-to dish for anyone pondering what to make those non-meat eaters in your family.
Best part about this recipe is it is a beautiful presentation! My guests always rave about how lovely this dish looks when I set up for thanksgiving dinner.
Outside of its beauty, it is always, vegan and gluten free which is always a bonus! Of course, healthy too!
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Ingredients
1 acorn squash
2 TBSP olive oil
1 can chickpeas drained and rinsed
¼ cup walnuts chopped
¼ cup dried cranberries
1 tsp cinnamon
Salt to taste
Instructions
- Preheat oven to 375°
- Cut squash in half from stem to bottom. Scoop out seeds and rub 1 tbsp of olive oil on the cut side of squash. Using a fork pierce both squash slices once or twice on the skin side.
- Place on baking pan cut side down and cook for 35-45 minutes. Squash is ready when you can easily pierce through skin with a fork.
- Meanwhile, using a medium bowl add chickpeas, walnuts, and craisins. Drizzle with 1 tbsp of olive oil and cinnamon. Add salt to taste and mix well.
- Pour into a baking pan ensuring the items do not overlap.
- Place in oven with squash for approx. 20 minutes.
- Allow squash to cool for 5 minutes for easily handling. Turn squash over and add chickpea mixture into the opening of the squash. Fill it to your satisfaction.
- Serve immediately and enjoy!
Step up this recipe with a side of this delicious Fall Harvest Salad to overwhelm those fall tastebuds.
If you tried and enjoyed this recipe please pin and save on Pinterest and follow me, Running on Forks.
Cheers to a healthier you!
Tricia
xoxo