Description
Embrace the cozy, grounding flavors of autumn with this vibrant stuffed acorn squash. Featuring tender, caramelized squash halves filled with a savory blend of fluffy quinoa, sautéed onions, aromatic garlic, fresh kale, and crunchy pumpkin seeds. This air fryer recipe is a game changer for busy schedules, offering a wholesome, plant-based meal that is naturally gluten-free and vegan. Perfect as a nutritious weeknight dinner or a stunning holiday side dish, it provides a balanced profile of complex carbohydrates, fiber, and protein in every bite.
Ingredients
1 medium acorn squash, halved, seeded, and base leveled
60g quinoa, rinsed thoroughly
180ml vegetable broth (low sodium)
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 cup kale, stems removed and shredded
1 tablespoon pumpkin seeds, toasted
Salt and black pepper to taste
Optional: Pomegranate seeds and vegan parmesan for garnish
Instructions
Place the acorn squash halves in the air fryer basket cut-side down. Cook at 375°F for 15-20 minutes until the flesh is tender when pierced with a fork.
While the squash cooks, combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then cover and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
In a separate skillet, sauté the red onion and garlic until soft, then stir in the kale and sage until wilted.
Mix the cooked quinoa with the sautéed vegetable mixture and season with salt and pepper.
Flip the roasted acorn squash halves over and fill the centers generously with the quinoa mixture.
Return to the air fryer for 3-5 minutes to heat through and crisp the edges.
Top with toasted pumpkin seeds and optional garnishes before serving.
Notes
Ensure you level the bottom of the squash halves so they sit flat in the air fryer basket. You can substitute kale with baby spinach if preferred. This dish is entirely vegan and gluten-free.