Baked Stuffed Acorn Squash

  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Category: entree
  • Cuisine: vegan


This Baked Stuffed Acorn Squash recipe is easy to make and can be served as a vegan side or entree on your holiday table or as a weeknight dinner. The chickpea pasta adds plant based protein, making it a balanced dish.


3 acorn squash

4 oz (1/2 pack)  Explore Cuisine Organic Chickpea Fusilli

1 tbsp extra virgin olive oil

8 oz baby bella mushrooms, diced

1 medium apple, diced (you can use your favorite kind)

1 shallot, diced

1/4 tsp salt

1/8 tsp pepper

1/4 cup dried cranberries

1/4 cup toasted pecans, chopped

1 tbsp maple syrup

More salt and pepper to taste

Chopped parsley to garnish (optional)


  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. Cut the acorn squash in half length wise. Remove the seeds with the help of  spoon and place each half cut side down on the lined baking sheet. Bake for 45 minutes or until the squash is tender
  3. In the meantime, cook chickpea fusilli following package instructions (make sure to drain and rinse the pasta, so it doesn’t stick together). Set aside
  4. Heat the olive oil in a large skillet. Add the mushrooms, apple, shallot, salt and pepper and cook over medium heat for 10 minutes, until the apples are tender, but still have a little bit of a bite
  5. Add the cooked pasta, cranberries, pecans and maple syrup. Toss well and continue cooking for 2-3 minutes, until the mixture is warm
  6. Remove the acorn squash from the oven and season with salt and pepper to taste (see note)
  7. Stuff each acorn half with the pasta mixture. Garnish with parsley and serve warm


  • Serving Size: 1/2 squash
  • Calories: 260
  • Sugar: 11
  • Sodium: 116.6
  • Fat: 7
  • Saturated Fat: 0.7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 48.2
  • Fiber: 7
  • Protein: 7
  • Cholesterol: 0