Stuffed Air Fryer Acorn Squash
Vegan stuffed acorn squash in the air fryer is an incredibly delicious recipe that's perfect for autumn and winter, and makes a great main dish or side dish for the holidays!
Servings 2
Calories 257kcal
Ingredients
- 1 acorn squash – cut in half, seeds removed
- 2 cloves garlic – minced
- ½ red onion – chopped – ⅓ cup
- 1 tablespoon fresh sage – roughly chopped
- 1 cup kale – shredded, stalks removed
- 1 tablespoon pumpkin seeds – toasted
- Salt & pepper – to taste
- 60 g quinoa
- 180 ml vegetable broth
Optional
- 1 tablespoon 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 tablespoon 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 tablespoon 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 tablespoon 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.
Nutrition
Calories: 257kcal | Carbohydrates: 48g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 27mg | Potassium: 1116mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4143IU | Vitamin C: 57mg | Calcium: 198mg | Iron: 4mg