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Serves 4


  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, cooked according to package instructions
  • 1 cup chickpeas, cooked or canned, rinsed and drained
  • 1/2 cup dried cranberries or golden raisins
  • 1/2 cup pecans, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 400°F.
  2. Roast the Acorn Squash: Place the acorn squash halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes or until the squash is fork-tender.
  3. Prepare the Filling: In a large bowl, combine the cooked quinoa, chickpeas, dried cranberries, pecans, parsley, red onion, olive oil, balsamic vinegar, dried thyme, salt, and pepper. Mix well.
  4. Stuff the Squash: Once the acorn squash halves are roasted, fill each half with the quinoa stuffing mixture.
  5. Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes or until the stuffing is heated through and slightly crispy on top.
  6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with additional fresh parsley and a drizzle of balsamic vinegar if desired. Serve warm.


Nutrition Facts (per serving):

Calories: ~450 kcal, Protein: ~11g, Carbohydrates: ~60g, Dietary Fiber: ~11g, Sugars: ~8g, Fat: ~18g, Saturated Fat: ~2g