Stuffed Acorn Squash Recipe

I made this recently, it was so easy and pretty quick to throw together. This recipe makes 4 servings.


  • 2 acorn squash, halved with seeds removed
  • 2 cans chickpeas, rinsed and drained
  • 3 stalks celery, thinly sliced or chopped
  • a handful of dried cranberries
  • a handful of walnuts, chopped
  1. Preheat oven to 400°F. Place squash face down in a pan with a little bit of water, this will help soften them up a little. Bake 45 minutes to 1 hour, or until soft and fork-tender.
  2. While squash bakes, make the filling – sauté celery until softened and fragrant (10ish minutes?), then add chickpeas. Cook until chickpeas dry out a little bit, or however long it takes to get to the consistency you like.
  3. Transfer filling to a large bowl. Add dried cranberries, walnuts, salt, pepper, and whatever seasoning you want, and combine. I stuck with salt and pepper, but next time I may try adding some cinnamon.
  4. When the squash is done baking, scoop the filling in (you’ll probably have extra – stuff it in a potato or something, boom there’s another meal). Bake 10-15 minutes, or longer if you want the filling to dry out more.
  5. When serving, top with some butter, olive oil, dressing, whatever you want.

Hope you enjoy! If you try this recipe out, please tag @hail.vegan or #hailvegan, I would love to see!