Air Fryer Stuffed Acorn Squash is so EASY!!! This is a delicious main dish or side dish for any meal - it is made with a fall season's flavors, such as kale and sage, imbuing a delicious quinoa-based stuffing.
Air fry. Put the squash halves in the air fryer face down at 320 °F) for 15 minutes.
Cook quinoa. While the squash is cooking, put ¾ cup (180 ml) of vegetable broth to boil and add the quinoa. Reduce to a simmer and cook for 12-15 minutes until the liquid is absorbed and the quinoa is tender and fluffy.
Pan fry. Pour one tablespoon of water or non-stick cooking spray into a skillet and bring to medium heat. Gently fry the red onion until softened.
Sautée. Add the minced garlic and sage and fry for a minute. Then add shredded kale to wilt down for another minute—season with a bit of salt and freshly ground black pepper.
Make the stuffing. Once the quinoa is ready, stir in the kale mix until well combined.
Turn the squash. After the squash has had 15 minutes, flip them over and air fry for another 5-10 minutes until perfectly tender.
Fill the acorn squash halves with the quinoa mixture and put them back in the air fryer for the final 5 minutes.
Garnish. Top with toasted squash or pumpkin seeds (pepitas), vegan parmesan cheese, and pomegranate seeds or cranberries optionally.
Oven
Make the quinoa stuffing mixture as per the instructions above.
Prepare the acorn squash as above, then roast on a lined baking sheet with parchment paper at 400 °F (200 °F) with the face down for about 20 minutes.
Then flip the acorn squash halves over and roast for another 10 minutes.
After the squashes are almost entirely baked, fill each half with the stuffing.
Finally, bake for extra 5 minutes for the stuffing to settle and the top with your favorite toppings.