I love taking advantage of the Fall Harvest and its goodies! When I walk by all the squashes I have to pick up a few. My ultimate fave is delicata squash, it is easy to roast up to have as an easy side dish. However, acorn squash doesn’t get much love I feel and it has the perfect ‘bowl’ like shape to stuff it! (if you are looking for a more sweet way to enjoy acorn squash check out my breakfast version)

Since this meal is plant based, I used quinoa for some protein power. I love using Ancient Harvest products and their quinoa comes already washed and rinsed and cooks up soooo fast and fluffy! First I prepared the squash for baking by cutting in half and scooping out the seeds. Then I rubbed with olive oil and sprinkled with salt & pepper. Placed face down on a baking sheet and next to it I added the diced sweet potatoes and fennel.

While they are roasting up, I cooked the quinoa. Once everything was done I added the stuffing to a big bowl along with raisins and fresh parsley and a splash of lemon olive oil (regular olive oil will do too). This is where you can get creative with the add-ins. Walnuts, cranberries, dried cherries, pecans, goat or feta cheese, pumpkin seeds…endless possibilities!

Great for meal prep as I brought this for lunch and when I was done with the squash I Just enjoyed the stuffing on its own!

If you try this recipe be sure to share with me and tag me on Instagram, Facebook, and Pinterest when you do! I love to see your creations! Check out my homepage for more simple healthy recipes! 

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!