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Stuffed Acorn Squash with Dairy-Free Parmesan

For a fancy-feeling, filling meal that is versatile and simple to throw together, try this Stuffed Acorn Squash with Dairy-Free Parmesan

Acorn squash is a classic fall vegetable that makes the perfect bowl for this nutrient and flavor-packed meal. If you eat dairy, you can use real parmesan cheese but I highly suggest trying this dairy-free alternative that takes less than a minute to make and can be used in any way you would regular parmesan.

In the chickpea-quinoa stuffing, I used beet greens for this recipe but you can sub for any leafy green of choice (kale, collard greens, mustard greens, swiss chard, spinach, etc. - if using spinach, add right at the end and stir until wilted). Using beet greens is a great way to cut down on food waste and boost nutrition in a meal. They look and taste similar to swiss chard when cooked and are perfect to throw into soups, stews, or sautéed alone or with other veg.

Beets (and beet greens) are high in nitrates, which are converted to nitrous oxide in the body, which is a potent vasodilator (relaxes blood vessels, decreases blood pressure, and improves circulation). This makes them perfect for pre-workout to get your blood pumping more efficiently, or post-workout to encourage muscle repair.

For the Dairy-Free Parmesan


  • 1/2 C cashews

  • 2 tbsp nutritional yeast

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp sea salt


First blend the cashews in a food processor until they reach a flour-like consistency, then add the rest of the ingredients and pulse until combined. Store in the fridge in a glass jar.

For the Stuffed Acorn Squash

Makes 4 servings


  • 1/3 C quinoa + 2/3 C water

  • 1 tsp spices of choice - I used 1/4 tsp each garlic powder, onion powder, cumin, ground coriander

  • 2 acorn squash

  • 1/2 red onion, chopped

  • 4 cloves garlic, minced

  • 3 tbsp olive oil, divided

  • 1 C beet greens (or other greens of choice)

  • 1 can chickpeas

  • 2 tbsp Dairy-Free Parmesan

  • 1/2 tsp salt

  • black pepper, to taste

  • 1/4 C golden raisins

  • 1/4 C pumpin seeds


  1. Preheat the oven to 400F

  2. Cut acorn squash in half, scoop out the seeds, and poke with a fork about 5 times on each half, rub each half with 1/2 tbsp olive oil (use your hands for this) then place cut-side down on baking sheet with parchment paper or silicone baking sheet

  3. bake for 40 minutes

  4. while the squash are baking, prepare the ingredients for the filling

  5. first add the quinoa, spices, and water to a small saucepan, bring to a boil, cover and reduce heat, simmer for 15 minutes, remove from heat and let sit for 5 minutes then fluff with a fork

  6. add remaining 1 tbsp of olive oil to a pan on medium heat, add the chopped onion and cook for 5 minutes until translucent

  7. add in garlic and beet greens (or other greens of choice) and cook for 3-4 minutes until greens soften

  8. add in cooked quinoa, chickpeas, raisins, and pumpkin seeds and stir until combined

  9. when the acorn squash have baked for 40 min (you should be able to pierce easily with a fork) remove from oven but keep the oven on

  10. flip halves over, shred/mash the flesh carefully with a fork then evenly distribute the quinoa mixture into each, top with 1/2 tbsp Dairy Free Parmesan (or regular parm if you eat dairy) and put back in the oven for 15 minutes (keep at 400F)

  11. garnish with fresh herbs like parsley, serve warm


Xx, Kara

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