Veggie Stuffed Acorn Squash

A vegetarian stuffed acorn squash with kale, pomegranate seeds, and chickpeas.

Veggie Stuffed Acorn Squash

Indulge in the epitome of autumn elegance with our vegetarian stuffed acorn squash recipe – a popular centerpiece for holiday and Thanksgiving tables. The star-shaped acorn squash cradles a sumptuous kale filling, lovingly massaged and infused with the velvety goodness of tahini, the satisfying crunch of roasted chickpeas, and the vibrant bursts of festive pomegranate seeds. This recipe for stuffed acorn squash is not only visually stunning but also remarkably easy to prepare, promising to captivate and satisfy your dinner guests.

Course Lunch or Dinner, Main Course, Side Dish

Cuisine American

Keyword how to cook acorn squash, vegetarian stuffed acorn squash, veggie stuffed acorn squash

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 278kcal

Author Michelle Cehn | World of Vegan

Ingredients

Roasted Acorn Squash

3 acorn squashes large
1 tablespoon olive oil or your favorite vegetable oil
1 sprinkle salt
1 sprinkle pepper

Massaged Kale Filling

1 bunch kale large, washed and dried
1 tablespoon olive oil
1½ tablespoons apple cider vinegar
1 teaspoon salt
½ cup tahini divided
½ cup pomegranate seeds

Roasted Chickpeas

1 can chickpeas drained and rinsed
½ tablespoon vegetable oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne optional, if you like it spicy
salt and pepper to taste

Instructions

Preheat oven to 400 degrees F.
Using a sharp chef's knife, cut each acorn squash in half. Then slice off the pointy bottom so it can sit flat. Scoop out the seeds with a spoon and discard (or save to make roasted acorn squash seeds).
Place acorn squash on a lined or oiled baking sheet and drizzle olive oil over the exposed interior of the squash. Use your hands to spread the oil evenly around the exposed acorn squash flesh. Sprinkle evenly with salt and pepper. Flip the squash face down on the baking sheet and bake for 30-40 minutes (depending on the size of your acorn squash). You’ll know it’s done when the squash is baked though and has some golden brown on the surface that’s touching the pan.
Prepare roasted chickpeas: Pour chickpeas into a small bowl and add the oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Mix well, spread on a lined baking sheet, and bake at 400 degrees F for 15 minutes. Mix and roast again for another 15 minutes, or until crispy and golden. Set aside and allow to cool.
Prepare the kale filling: Remove the stems from the kale leaves and chop kale into small bite-sized pieces. Place chopped kale in a large bowl and add 1 tablespoon of olive oil, salt, and apple cider vinegar. Massage vigorously with your hands until the kale softens and turns glossy and more translucent in color. Add ¼ cup of tahini and mix well. Add the cooled roasted chickpeas and pomegranate seeds and mix.
Flip the acorn squash so the flesh side is facing up, and fill with the kale salad, dividing the kale evenly into all six acorn squash pockets. Top with a drizzle of tahini and serve.

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