Stuffed Acorn Squash With Quinoa, Hazelnuts, and Kale! So Perfect For Winter! And It’s Vegan and Gluten-Free, Too!

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We’re huge fans of squash, especially during the late autumn/winter months. There’s just something so comforting about it. On top of that, these hardy vegetables are packed with nutrients. Not only are they chock-full of vitamin C (which we especially need during the cold months), but they’re also an important source of vitamin A, niacin, folate, vitamin B6, iron, copper, and more!

This stuffed acorn squash dish is super-festive, and it’s chock-full of kale, hazelnuts, and quinoa, which impart an additional boost of protein and vitamins. This is just about the healthiest thing you can put in your mouth, and it’s so delicious! Great for those vegan, gluten-free holiday feasts, too!

We made a few tweaks to this excellent recipe:

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Vegan, Gluten-Free Stuffed Acorn Squash


2 acorn squashes, cut in half
sea salt and pepper
1 tablespoon olive oil


1 tablespoon olive oil
1/2 diced red onion
3/4 cup quinoa
1 1/2 cups vegetable broth
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoons fresh sage (if you have it, otherwise dried sage is fine)
1 teaspoon dried thyme
3 cups kale leaves, chopped
3/4 cups roasted hazelnuts
1/2 cup dried cranberries


Slice the acorn squashes in half and brush them with olive oil. Sprinkle on some sea salt and black pepper. Place squash halves in a roasting pan, cut side up, and bake at 400 degrees for about 45 minutes.

Meanwhile, prepare your filling. Chop the onion into small pieces and fry them in a bit of olive oil on your stovetop for about 5 minutes. After they become translucent, add the kale and fry for another 1-2 minutes until the kale wilts a bit.

Pour in the vegetable broth, then add the quinoa, sea salt, black pepper, sage, and thyme. Turn down the heat and cover the pan. Simmer for about 20 minutes until the quinoa softens. You can check periodically to make sure the broth isn’t absorbed too quickly. If so, just add a couple more splashes and re-cover the pan.

Stir in the dried cranberries and roasted hazelnuts and remove the pan from your stovetop. If your squash halves are nice and soft, remove them from your oven, as well.

Using a large spoon, scoop the mixture into your squash halves. It’s okay if it overflows a little. Place the pan back into the oven and bake for another 10 minutes. Remove from the oven, and serve piping hot!

Makes 4-6 servings, depending on appetite. If you’re not super hungry, you can cut one of the squash pieces in half. If you’re ravenous, you can probably eat an entire half by yourself, maybe with a side salad. You can always store leftovers in your refrigerator for a couple of days, and re-heat when you’re hungry again.

No matter what you choose, happy feasting!

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