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Harvest Stuffed Acorn Squash

Plant Based Acorn Squash Bowl


  • 1 Acorn Squash, halved
  • 3 tbs Olve Oil Divided
  • 1 cup cooked quinoa
  • 1/4 cup raisins (more is desired)
  • 1 sweet potato, chopped
  • 1 small fennle bulb chopped
  • 1/2 cup roasted chickpeas (optional)
  • 1 tbs chopped fresh parsley
  • salt & pepper to taste


  • Preheat oven to 400f. Line a baking sheet with foil (easy clean up) and spray with non-stick spray
  • Cut acorn squash in half and scoop out seeds. Rub with 1 tbs olive oil and sprinkle with salt & pepper
  • Place squash upside down on the pan along with sweet potatoes and fennel. Drizzle potato and fennel with 1 tbs olive oil, sprinkle with salt & pepper and mix by hand.
  • Cook for 30 minutes, tossing veggies halfway through. Now is when you can cook the quinoa if you haven't.
  • Once veggies are cooked add to a large bowl with quinoa, raisins, roasted chickpeas (optional) and 1 tb olive oil.
  • Stuff the squash with the filling, top with fresh parsley and enjoy!
  • Can be stored in the fridge for a few days to enjoy! Just heat and eat!