Tasty Vegan Christmas Stuffed Squash
Roasted winter squash halves filled with a savory-sweet mixture of quinoa, chickpeas, herbs, nuts, and cranberries.
It’s colorful, nourishing, and feels indulgent while staying completely plant-based and healthy — perfect for Christmas guests.
Prep: 20 minutes
Roast: 45–50 minutes
Total: ~1 hour 10 minutes
Servings:4
Ingredients
Roasted Squash
2 medium butternut or acorn squash, halved and seeds removed
2 tbsp olive oil
½ tsp cinnamon
½ tsp smoked paprika
Salt & black pepper, to taste
Festive Filling
1 cup cooked quinoa
1 cup cooked chickpeas
¼ cup dried cranberries
¼ cup toasted walnuts or pecans, chopped
1 small red onion, finely diced
2 garlic cloves, minced
1 tsp dried thyme or rosemary
1 tbsp olive oil
Zest of 1 orange or lemon
Finishing Touch
Fresh parsley or thyme
Optional drizzle: tahini-lemon sauce or pomegranate molasses
Instructions
1. Roast squash
Preheat oven to 400°F (200°C).
Brush squash with olive oil, sprinkle with cinnamon, paprika, salt, and pepper.
Roast cut-side down 30–35 minutes until tender.
2. Prepare filling
Heat olive oil in a pan.
Saute onion until soft.
Add garlic and herbs; cook briefly.
Stir in quinoa, chickpeas, cranberries, nuts, and citrus zest.
Season lightly and warm through.
3. Stuff & bake
Flip squash cut-side up.
Fill generously with quinoa mixture.
Return to oven 10–15 minutes.
4. Serve
Garnish with fresh herbs.
Drizzle lightly with tahini sauce or pomegranate molasses if desired.
Tips & Variations
Swap quinoa for farro or brown rice.
Add spinach or kale to filling for extra greens.
For nut-free, use pumpkin seeds.
Make ahead and reheat gently before serving.
Nutritional Information
Calories: ~420
Protein: 14 g
Carbs: 52 g
Fat: 18 g
Fiber: 12 g
Sodium: ~220 mg