A cozy and nutritious vegan dish featuring roasted acorn squash halves filled with a savory mixture of grains, vegetables, and herbs. Slightly sweet and perfectly balanced, this dish is ideal for a comforting dinner or festive meal.
Preheat oven to 200°C (400°F).
Cut acorn squash in half and remove seeds.
Brush with oil, season with salt and pepper, and roast cut-side down for 25–30 minutes.
Heat oil in a pan and sauté onions and garlic until soft.
Add cooked grains (like quinoa or rice), vegetables, and spices; mix well.
Flip roasted squash and fill with the prepared stuffing.
Return to oven and bake for another 10–15 minutes.
Garnish with fresh herbs and serve warm.
Acorn squash (halved)
Mixed vegetables (spinach, mushrooms, carrots)
Cooked quinoa or rice
Olive oil
Onion (chopped)
Herbs & spices (thyme, salt, pepper)
Garlic (minced)
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