This vegan stuffed acorn squash in the air fryer is an incredibly delicious recipe that's perfect for autumn and winter. Air fryer acorn squash is perfect when stuffed with a savoury quinoa stuffing mixture, and topped with vegan parmesan cheese and seeds. It makes for a fantastic holiday main dish! Great with a side of air fryer smashed potatoes or buttery leeks and cabbage.
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🌟 Why this recipe works
Simple – air fryer acorn squash is honestly so simple to make. You basically just need a sharp chef's knife and an air fryer. It's so much easier than it sounds, and so satisfying too!
Air fryer or oven – quinoa stuffed acorn squash can be made in the air fryer or the oven. While we love our air fryer (it cooks everything quickly and is economical to run!), we have included oven instructions too. While it takes a little bit longer to cook in the oven, the savory stuffed acorn squash turns out just as tasty.
Versatile – vegan stuffed acorn squash is so versatile. The quinoa stuffing is great with kale and fresh sage, but it can be adapted too.
For instance, wild rice, couscous or brown rice could be used instead of quinoa, spring greens or cavolo nero instead of the kale and fresh thyme instead of fresh sage.
Even the toppings could be adapted too – try vegan parmesan, vegan feta, roasted pine nuts or even dried cranberries. Alternatively, you could use a leftover stuffing mixture!
📋 Ingredient Notes
Acorn squash – it wouldn't be an air fryer acorn squash recipe without the main ingredient! Honestly, we love acorn squash now, more than even butternut squash or other winter squashes. However, you can always use this recipe as a base to create a variety of stuffed roasted squash halves!
Quinoa – this grain is a great option for a vegan stuffed acorn squash. It takes on savoury flavours really well, is filling and adds a lovely nutty flavor to the dish! There are alternatives like wild rice or couscous but we recommend quinoa.
Sage – this fresh herb is perfect when paired with acorn squash. It's a delicious flavor that just works with autumn and winter foods!
It balances really well with the sweet flavour of the acorn squash. Alternatively, you could use a different fresh herb. We would suggest either fresh parsley, thyme or rosemary for best results. Autumnal herbs will work well in this dish.
Kale – vegan stuffed acorn squash goes so well with kale and quinoa. Be sure to chop it finely and remove any large stalks. It doesn't cook for a very long time so the stalks won't get tender. That's why we recommend removing them.
Check out the recipe card at the bottom of this article for exact measurements to make this vegan stuffed acorn squash recipe.
🔪 Step-by-step Instructions
This is a step-by-step overview with photos for making air fryer acorn squash. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.
Air fryer acorn squash
1. Cut the acorn squash in half using a large sharp knife. It's a good idea to chop off the small point at the bottom so that it's more stable to cut into.
Then make sure to remove the seeds and loose stringy flesh. Top tip: wash the seeds, allow them to dry on a kitchen towel and then toast them. Add as a topping on this dish or eat as a tasty snack!
2. Place the squash halves, face down, in the air fryer basket at 160°c / 320°f for 15 minutes. Optionally spray with oil or cooking spray.
3. While the squash is cooking, pour the vegetable broth into a pan and add the quinoa, bring to the boil and then reduce to a simmer. Cook for 12-15 minutes until all of the water has been absorbed and the quinoa is tender. Fluff with a fork.
4. Pour a splash of oil into a frying pan and bring up to a medium heat. Add the red onion into the pan and gently sauté until softened.
5. Next, add the fresh sage and crushed garlic and continue cooking for a minute. Then add the shredded kale until wilted. It should take a minute or two. Season with salt and ground black pepper to taste.
6. Carefully pour the kale mix into the pan with the cooked quinoa, stir until well combined.
7. Once the squash has been cooking for 15 minutes, flip both squash halves over in the air fryer basket. Then air fry for another 5-10 minutes until perfectly fork tender.
8. Fill the squash halves with the quinoa stuffing and put back in the air fryer for a final 5 minutes.
Finally, serve with toasted pumpkin seeds and optionally, vegan parmesan cheese and pomegranate seeds.
Oven roasted acorn squash
1. Prepare the acorn squash as above, and then roast on a baking sheet lined with parchment paper at 200°c / 390°f /gas 6 / face down for 20 minutes. Optionally spray with cooking spray or brush with a little olive oil.
2. Follow instructions 3-6 from above to make the quinoa stuffing mixture.
3. Flip the squash halves over and and roast for another 10 minutes.
4. Fill each half with the stuffing. Finally bake for 5 more minutes. Top with pumpkin seeds, pomegranate seeds and optionally, vegan parmesan cheese.
👩🍳 Expert tips
Storage – this stuffed acorn squash can be stored in the refrigerator for up to three days. However, for freshness, it is best to store the quinoa stuffing in a separate air tight container to the acorn squash halves.
Store the air fried squash covered in tinfoil or in an airtight container. Reheat in the air fryer, and add the stuffing for the last five minutes.
Air frying – our air fryer basket is only able to fit 2 acorn squash halves at once. So if your air fryer basket is like ours, you may need to do a second batch, if cooking for more than two people. Alternatively, if you have a larger air fryer basket or two drawers then you'll be able to air fry more than one acorn squash at once!
Also, be sure to only add the stuffing mixture for the last five minutes of air frying! Otherwise the kale will go too crispy.
Make ahead – air fryer stuffed acorn squash can be made ahead! So if you're making it for a dinner party or for the holidays, this might help you.
The quinoa stuffing can be made up to 3 days ahead, but of course, is best served fresh. The acorn squash can also be made ahead. Stop cooking after 15 minutes and then finish off before your guests arrive. Additionally, if you're looking for holiday meal inspiration, check out these amazing vegan Christmas dinner ideas.
💭 FAQs
It's so easy to make air fryer acorn squash! Just chop the acorn squash in half and remove the seeds. Then air fry for 15 minutes in the air fryer on 160°c / 320°f. Flip them over and then air fryer for another 5-10 minutes until fork tender.
So, if you're not making air fryer acorn squash, there's loads of other ways to cook it! You can roast acorn squash, peel and chop it into chunks and add to stews and soups. Or even in casseroles. You could make a Thai red curry soup, like that one made with pumpkin.
Yes, acorn squash skin is perfectly edible! Air fryer acorn squash skin actually goes a little bit crispy, so it is very pleasant to eat, and full of nutrients. However, acorn squash skin is quite thick, so it depends on your preference on whether you eat it or not.
🍛 What to serve with acorn squash
This air fryer acorn squash recipe is great served with:
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📖 Recipe
Stuffed Air Fryer Acorn Squash
Ingredients
- 1 acorn squash – cut in half, seeds removed
- 2 cloves garlic – minced
- ½ red onion – chopped – ⅓ cup
- 1 tbsp fresh sage – roughly chopped
- 1 cup kale – shredded, stalks removed
- 1 tbsp pumpkin seeds – toasted
- Salt & pepper – to taste
- 60 g quinoa
- 180 ml vegetable broth
Optional
- 1 tbsp Pomegranate seeds
- Vegan parmesan cheese – sprinkle
Instructions
For the air fryer acorn squash:
- Cut the acorn squash in half using a large sharp knife. It's a good idea to chop off the small point at the bottom so that it's more stable to cut into. Then make sure to remove the seeds and loose stringy flesh.1 acorn squash
- Place the squash halves, face down, in the air fryer basket at 160°c / 320°f for 15 minutes. Optionally spray with oil or cooking spray, or brush with olive oil.
- While the squash is cooking, pour the vegetable broth into a pan and add the quinoa, bring to the boil and then reduce to a simmer. Cook for 12-15 minutes until all of the water has been absorbed and the quinoa is tender. Fluff with a fork.180 ml vegetable broth, 60 g quinoa
- Pour a splash of oil into a frying pan and bring up to a medium heat. Add the red onion into the pan and gently sauté until softened.½ red onion – chopped
- Next, add the fresh sage and minced garlic and continue cooking for a minute. Then add the shredded kale until wilted. It should take a minute or two. Season with salt and ground black pepper to taste.2 cloves garlic, 1 tbsp fresh sage, 1 cup kale, Salt & pepper
- Carefully pour the kale mix into the pan with the cooked quinoa, stir until well combined.
- Once the squash has been cooking for 15 minutes, flip both squash halves over in the air fryer basket. Then air fry for another 5-10 minutes until perfectly fork tender.
- Fill the squash halves with the quinoa stuffing and put back in the air fryer for a final 5 minutes.
- Finally, serve with toasted pumpkin seeds and optionally, vegan parmesan cheese and pomegranate seeds.1 tbsp pumpkin seeds
Oven roasted acorn squash:
- Prepare the acorn squash as above, and then roast on a baking dish lined with parchment paper at 200°c / 390°f /gas 6 / face down for 20 minutes. Optionally spray with cooking spray or brush with a little olive oil.
- Follow instructions 3-6 from above to make the quinoa stuffing mixture.
- Flip the squash halves over and and roast for another 10 minutes.
- Fill each half with the stuffing. Finally bake for 5 more minutes. Top with pumpkin seeds, pomegranate seeds and optionally, vegan parmesan cheese.1 tbsp Pomegranate seeds, Vegan parmesan cheese
Notes
- Storage - cooked acorn squash and the quinoa stuffing keeps well in the refrigerator for up to 3 days. Store stuffing and cooked acorn squash separately.
- We do not recommend freezing this recipe.
- Substitutions - try other winter herbs like thyme, parsley or rosemary. Try wild rice or couscous in place of quinoa.
David Elliot
Been wanting a quick savoury acorn squash recipe and this has answered my prayers - delicious!
Jess & Dan
So glad you liked it David!