Harvest Stuffed Acorn Squash

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!

Did you try this recipe? Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes! 

Meet Cherise

Hi, I'm Cherise and My Fit Life page is here to share my love for health & wellness, healthy recipes, fitness & fun. Let's create healthier habits together! 

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