This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or side dish. It’s warm and comfy for fall or winter evenings and is particularly delicious on Thanksgiving or over the vacations!

I’m obsessive about this dish for vegetarians or those attempting to eat more plant-based.

It’s wealthy, hearty, satisfying, filling, and is full of whole grains, protein-powered legumes, leafy greens, sweet dried cranberries, crunchy pecans, and umami-laden cheese!

I used to only promote this as a Thanksgiving side dish since it’s the very best vegetarian important or side dish for Thanksgiving and its flavors of thyme, rosemary, and cranberries scream Thanksgiving to me!

And in case you’re here for a Thanksgiving recipe in your vegetarian guests or self, hooray! You’ll adore it.

But I spotted I used to be selling this recipe short. It’s not only a Thanksgiving recipe!

It’s a delicious vegetarian recipe for any night of the 12 months, but is especially cozy through the fall and winter months.

Vegetarians deserve filling, satisfying, and delicious food too. This recipe hits the mark for the entire above.

If you happen to love acorn squash and comfy flavors, this recipe is for you!

Ingredients You’ll Need

Notes on Ingredients

acorn squash: you may cut these in half lengthwise or horizontally, but I just like the presentation lengthwise higher.

farro: a nutty whole grain, high in fiber, protein, and vitamins like B3, magnesium, and zinc. Use quick-cooking farro as a time saver!

vegetable broth: to cook the farro in to provide it more flavor

onion: adds fragrant flavor to the dish

garlic: also adds a punch of flavor!

kale: buy pre-shredded, pre-washed kale as a time-saver!

chickpeas: adds plant-based protein to the dish!

thyme: adds an earthy, minty, lemony flavor

rosemary: adds a piney, peppery flavor

pecans: adds a satisfying crunchy texture and source of protein and fat!

dried cranberries: adds a component of sweetness to contrast the savory farro mixture

parmesan cheese: adds a savory (umami) flavor

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission)

Baking sheet

Make Vegetarian Stuffed Acorn Squash

1. Bake the squash. Preheat the oven to 375 degrees F. Brush squash with olive oil, salt and pepper. Bake until fork-tender, about 40-50 minutes.
2. Cook the farro. Bring vegetable broth and farro to a boil then simmer, covered, until farro is chewy, about 30-40 minutes.
3. Make the savory stuffing. In a big sauté pan, cook onion, garlic, and kale. Stir in farro, chickpeas, and take away from heat. Stir in thyme, rosemary, pecans, and cranberries. Season with salt and pepper, to taste.
4. Fill the squash. Fill each squash with about 1/2 cup farro mixture. Top with parmesan cheese.
5. Bake the squash. Reduce oven temperature to 325 degrees F. Bake squash until filling is heated through, about quarter-hour.

Expert Suggestions

1. For time-saving, I wish to use quick cooking farro, which cooks in only 10 minutes on the stove. It’s partially cooked and dried, which is the way it takes significantly less time to cook.
2. One other time-saving tip is to purchase pre-washed, pre-shredded kale.
3. Roast the squash cut side down so it doesn’t dry out and form string-like strands.
4. Save any leftover stuffing for a delicious, satisfying topping for salads.

Recipe FAQs

What does acorn squash pair well with?

Acorn squash pairs well with almost all the things! Enjoy it as side dish with chicken, salmon, turkey, or beef. It is also delicious on top of pizza or mixed into pasta dishes.

Do you have got to remove the the skin from acorn squash before cooking?

You possibly can keep the skin on acorn squash – no have to remove! 

How long does it take to cook acorn squash?

At 375 degrees F, it takes about 40-50 minutes to cook.

Are you able to eat the skin on acorn squash?

You possibly can! So long as the acorn squash is cooked enough the skin must be soft enough so that you can eat, in case you select! It also peels away easily in case you don’t need to. Or, you may just scoop the squash and stuffing right out of the skin without eating it.

Should I roast the squash cut side up or down?

I suggest roasting squash cut side down in order that it doesn’t dry out, and also you don’t find yourself with stringy squash.

What flavors go well with acorn squash?

Acorn squash pairs well with savory spices like rosemary and thyme and sweeter spices like cinnamon and ginger.

Is acorn squash healthy for me? 

Acorn squash is high in antioxidants and packs in vitamins A and C, B vitamins, potassium, and magnesium.

Can I make this recipe vegan?

Yes! Simply substitute the Parmesan cheese with dietary yeast!

Storage and Preparation

Stuffed acorn squash leftovers might be stored in an airtight container within the refrigerator for as much as 3-4 days. You can even freeze acorn squash raw or cooked and store within the freezer for as much as 3 months.

You possibly can prepare the filling ahead of time and store within the refrigerator for as much as two days.

Recipes That Pair Well

Fast Pot Green Bean Casserole

Slow Cooker Mushroom Stuffing

Slow Cooker Pumpkin Bread Pudding

Holiday Shaved Brussels Sprout Salad

For more squash inspiration, take a look at my other recipes below!

Spiced Roasted Butternut Squash Soup

Stuffed Acorn Squash with Curried Lentils

Fall Harvest Salad Stuffed Acorn Squash

Farro Breakfast Bowl 

If you happen to like this recipe, please make sure you comment and provides it a 5 star rating below. If you happen to make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you would like to save this recipe for later, make sure you pin it on Pinterest!

Able to enjoy eating foods like this without the guilt? Download my free guide: Rediscover the Joy in Eating: Stop Stressing About Food + Enjoy Every Meal. 

This recipe was retested, reshot and revamped to bring you essentially the most delicious (and most beautiful) dish! The unique post was published November 2017.

Print

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Description

This vegetarian stuffed acorn squash is ideal for a hearty plant-based meal or side dish. It’s warm and comfy for fall or winter evenings and is particularly delicious on Thanksgiving or over the vacations!

• 4 acorn squash, cut in half lengthwise and seeded
• 2 tablespoons olive oil, divided
• Salt and pepper
• 2/3 cup farro
• 2 cups vegetable broth
• 1/2 medium onion, diced (about 1/2 cup)
• 1 garlic clove, minced
• 1/2 bunch kale, stemmed and roughly chopped (about 4 cups)
• 1 cup canned chickpeas, drained and rinsed
• ½ tablespoon chopped fresh thyme
• ½ tablespoon chopped fresh rosemary
• ¼ cup chopped pecans
• 3/4 cup dried cranberries
• ½ cup grated Parmesan cheese

1. Preheat oven to 375 degrees F and line baking sheet with parchment paper.
2. Brush within squash with 1 tablespoon olive oil and season with salt and pepper. Place squash cut side down on parchment-lined baking sheet and bake until fork-tender, about 40-50 minutes.
3. Add farro and vegetable stock to a medium saucepan and produce to a boil. Reduce heat to a simmer, cover, and cook until farro is chewy but now not tough, about 30-40 minutes. Drain excess liquid.*
4. In a big sauté pan, add 1 tablespoon olive oil over medium heat. Add onion and let cook until translucent, about 4-5 minutes. Add garlic and let cook until fragrant, about 1 minute.
5. Stir in kale and add 2 tablespoons water and canopy until wilted, about 3-5 minutes. Reduce heat to low and proceed to cook for 2-3 minutes, stirring occasionally.
6. Stir in cooked farro and chickpeas and take away from heat.
7. Stir in thyme, rosemary, pecans and cranberries. Season with salt and pepper, to taste.
8. Reduce oven temperature to 325 degrees F.
9. Fill each squash cavity with about 1/2 cup farro mixture. Top with Parmesan cheese. Bake until filling is heated through, about quarter-hour.

Notes

1. For time-saving, I wish to use quick cooking farro, which cooks in only 10 minutes on the stove. It’s partially cooked and dried, which is the way it takes significantly less time to cook.
2. Roast the squash cut side down so it doesn’t dry out and form string-like strands.
3. Save any leftover stuffing for a delicious, satisfying topping for salads.
4. For a vegan version, substitute parmesan cheese with dietary yeast.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Method: Oven
• Cuisine: Holiday

Keywords: vegetarian stuffed acorn squash, vegetarian acorn squash recipe, stuffed acorn squash for vegetarian