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  • Payton Pinsky

Stuffed Acorn Squash | Vegan Dinner Recipes

If you are looking for a nutrient dense and flavor popping dish, look no further! I have been wanting to try acorn squash for a while and decided to whip something up to stuff in them and WOW. This dish will take an hour due to the cooking time for the squash, but the stuffing is fairly quick and easy. Let's get cooking!

Ingredients: 2 Acorn Squash

1 Cup Uncooked Quinoa

2 Avocados

1 14oz Can Black Beans

1-2 Jalapenos

Fresh Cilantro

Green Onions

1 Roma Tomato

Handful of Spinach

Olive Oil

Non-Dairy Butter

Garlic Salt and Pepper

Chili Powder


Brown Sugar

Lime Juice

  1. Pre-heat your oven to 400 Degrees F. Cut your acorn squash in half and rub with a little butter and a sprinkle of brown sugar. Bake face up for 55-60 minutes on a baking tray.

  2. While squash is cooking, make your quinoa according to package and set aside.

  3. Heat olive oil in a skillet over medium heat. Add in black beans and jalapenos. Sautee for a few minutes. Add in your spinach and turn to low heat. Add in your seasonings, green onion, fresh cilantro, and roma tomatoes. Turn off heat and mix in diced avocado and a squirt of lime juice.

  4. Add your veggie mixture to your quinoa and mix well. Once squash is cooked, let cool than stuff full of your mixture. Enjoy!!

Note: I had mixture left over which made a great lunch the next couple of days!

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