clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Acorn Squash Entree

Quinoa Pecan Stuffed Acorn Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan


Learn how to make roasted acorn squash with this Quinoa-Pecan Stuffed Acorn Squash recipe filled with flavor and vibrant colors!


Units Scale

For the roasted acorn squash

  • 2 acorn squash, halved, seeded
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Quinoa Pecan Stuffing

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium red onion, peeled and diced
  • 1 1/4 teaspoon fine salt
  • 1/4 ground black pepper
  • 2 cloves garlic, pressed through a garlic press or minced
  • 1/2 teaspoon ground turmeric
  • 1 cup raw pecans, diced
  • 2 tablespoons maple syrup
  • 3 cups cooked white quinoa (from 1 cup dry quinoa)*
  • 1/4 cup pomegranate seeds or unsweetened dried cranberries
  • 1/4 cup chopped fresh Italian flat leaf parsley or chives

Garnish Options

  • fresh thyme leaves, diced fresh chives, cashew cream (thin out with water to drizzle), easy tahini sauce, unsweetened dried cranberries and/or pomegranate seeds


  1. Preheat oven to 350 degrees Fahrenheit.  Line a half sheet baking sheet with parchment paper and set aside.
  2. Rub olive oil all over the halved and seeded acorn squash on all sides.  Drizzle the yellow inside of the acorn squash with maple syrup and sprinkle it generously with salt and pepper.  Place the cut side down on the baking sheet and roast for 50 minutes.
  3. While the acorn squash roasts, prepare the quinoa stuffing.  Heat a large skillet on the stovetop over medium heat.  Once heated, add the oil, onions, salt and pepper.  Saute for 3 minutes.  Add the garlic and turmeric and saute another minute.  Add the pecans and maple syrup and saute another minute.  Add the cooked quinoa and pomegranate seeds or dried cranberries.  Saute for 5 minutes.  Add the parsley or chives and stir.  Taste and adjust seasonings if desired. 
  4. When the acorn squash is done cooking, turn each half over and stuff with the quinoa mixture.  Garnish with thyme and/or chives.  Add a drizzle of cashew cream or my easy tahini sauce.  Top with more pomegranate seeds or unsweetened dried cranberries if desired.  Enjoy while hot.  


If making in advance you can warm the stuffed squash in the oven just before serving and then add the garnishes.

You can cook the quinoa in your Instant Pot or on your stovetop.  I typically do this in advance or start it right when I preheat the oven so it is ready in time for the recipe.

  • Prep Time: 10
  • Cook Time: 50
  • Category: Entree or Side
  • Method: Oven and Stovetop
  • Cuisine: American