This year I am making sure to have more vegetarian items on the menu for Lily. She has been a vegetarian for several years and typically during holiday celebrations she is left with only starchy side dishes. She loves potatoes and stuffing but those sides do not give her a well balanced meal or one that is thoughtful.

Finding Inspiration at Findlay Market

Planning for the holidays is one of the most favorite parts of the season for me. I love to surround myself with a big stack of my favorite foodie and home magazines and grab as much inspiration and joy from their pages.

Findlay Market, my local farmers market inspires me with each and every visit. Walking through the door at Madison's, my favorite vegetable and fruit purveyor I was blown away by the wide variety of squash available. So many beautiful shapes and colors to choose from. Imagining the overall look and feel of the menu I chose the acorn squash for its beauty and delicate flavors.

Why This Recipe Works for Vegetarians

This stuffed acorn squash isn't just beautiful to look at - it's a complete, satisfying meal that gives vegetarian guests something truly special to enjoy. The combination of protein-rich quinoa and garbanzo beans, sweet dried cherries, crunchy pecans, and aromatic sage creates a dish that's both nutritious and festive.

The natural sweetness of roasted acorn squash pairs perfectly with the savory quinoa filling, while the pomegranate seeds add a burst of color and tartness that makes each bite exciting. It's the kind of thoughtful dish that shows your vegetarian guests they're truly valued at your table.

Stuffed Acorn Squash Recipe

Ingredients

• 2 acorn squash
• 2 tablespoons olive oil
• Kosher salt and coarse ground pepper
• 1 cup quinoa
• 2 cups water
• 2 garlic cloves, minced
• 6 fresh sage leaves
• ½ cup red onion, finely chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• ½ cup dried cherries
• ½ cup whole pecans
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground pepper
• Pomegranate seeds for garnish

Directions

1. Prepare the squash: Preheat oven to 425°F. Line cookie sheet with parchment paper or silicone mat. Lay acorn squash on its side, cut in half (widest section). Trim the ends creating a flat bottom. Carefully remove seeds, keeping enough flesh on the bottom to hold the filling.
2. Roast the squash: Place the squash on the prepared baking sheet, brush each squash with olive oil, salt and pepper. Roast in 425°F oven for 30 minutes.
3. Prepare the quinoa filling: While squash is roasting, bring quinoa, sage, garlic and water to a boil. Reduce to low heat, cover and simmer for 10 minutes until quinoa is tender and water is absorbed.
4. Complete the filling: Add chickpeas, onion, cherries, pecans, salt and pepper to prepared quinoa. Stir gently to combine.
5. Stuff and serve: Fill each squash half with quinoa stuffing, top with pomegranate seeds for a beautiful color and a tart surprise.

Yield: 4 servings

Recipe Tips & Variations

• Squash Selection: Choose acorn squash that sit flat when placed cut-side down - this ensures even cooking
• Make Ahead: The quinoa filling can be prepared a day ahead and refrigerated
• Nut Alternatives: Try toasted walnuts or pine nuts instead of pecans
• Dried Fruit Options: Cranberries or chopped dried apricots work beautifully in place of cherries
• Herb Variations: Fresh thyme or rosemary can substitute for sage
• Extra Protein: Add crumbled goat cheese or feta for additional richness

Perfect Holiday Pairings

Looking for a cocktail and snack before dinner? I highly recommend my Spiced Pecans and an Old Fashioned, two of my favorites.

This stuffed acorn squash also pairs beautifully with:

• Roasted Brussels sprouts or green beans
• A crisp white wine like Sauvignon Blanc or Pinot Grigio
• Warm dinner rolls or crusty bread
• A simple arugula salad with lemon vinaigrette

Creating Inclusive Holiday Meals

There's something so rewarding about creating a holiday menu that truly includes everyone at the table. When I see Lily's face light up because she has a beautiful, thoughtful main dish instead of just picking at side dishes, I'm reminded that hospitality is about making every guest feel valued and cared for.

This stuffed acorn squash has become more than just a recipe - it's become a symbol of inclusive entertaining. It shows that vegetarian dishes don't have to be afterthoughts or compromises. They can be the stars of the show, beautiful enough for any holiday table and satisfying enough to make everyone happy.

The Beauty of Seasonal Cooking

Walking through Findlay Market and seeing all those gorgeous squashes reminded me why I love cooking with the seasons. There's something magical about choosing ingredients not just for their flavor, but for their beauty and the way they make a meal feel special.

The acorn squash, with its elegant ridged shape and natural serving bowl design, turns a simple quinoa filling into something that looks like it belongs on the cover of a magazine. Sometimes the most beautiful dishes are the ones that let the natural beauty of seasonal ingredients shine through.