Mini Stuffed Jack-O-Lanterns or Halloweegan Peppers

Ingredients

• 2gold acorn squashes
• as neededolive oil
• to tastesalt
• to tasteblack pepper
• 15 ml (1 tablespoon)olive oil
• 120 ml (1/2 cup), choppedonion
• 120 ml (1/2 cup), choppedmushrooms
• 1garlic clove, minced
• 240 ml (1 cup)vegetable broth
• 85 g (1/2 cup)uncooked quinoa
• 10 g (2 tablespoons)nutritional yeast
• 1 tablespoonfresh parsley, minced
• 1.25 ml (1/4 teaspoon)salt
• to tasteblack pepper

Instructions

1. 1

   Preheat the oven

   For the oven method, heat the oven to 190°C (375°F).

2. 2

   Prepare the squashes

   Trim a little from the bottom tip of each squash to make a flat base. Cut off the tops, scoop out the seeds with a spoon and keep the tops.

3. 3

   Carve the faces

   Draw faces on the squashes with a pencil, then carefully cut them out using a small serrated knife.

4. 4

   Season the insides

   Brush a little olive oil over the insides of the squashes and season lightly with salt and black pepper.

5. 5

   Cook the squashes

   Bake for about 1 hour, or until soft. Alternatively, put them in a microwave-safe bowl with about 120 ml (1/2 cup) water and microwave for 5–8 minutes, until soft.

6. 6

   Cook the vegetables

   Heat 15 ml (1 tablespoon) olive oil in a medium saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft. Stir in the mushrooms and sauté for 2 minutes, then add the garlic and sauté for about 30 seconds.

7. 7

   Simmer the quinoa

   Add the vegetable broth, quinoa, nutritional yeast, parsley, 1.25 ml (1/4 teaspoon) salt and black pepper to taste. Turn the heat to low, cover and simmer for about 15 minutes, until the liquid is absorbed. Keep the pan covered, take it off the heat and leave the quinoa to sit for 5–10 minutes. Uncover and fluff with a fork.

8. 8

   Fill and serve

   Spoon the quinoa mixture into the cooked squashes and place the reserved tops over them. Reheat the finished dish if needed, then serve.

What are stuffed acorn squash lanterns?

Acorn squash is a winter squash named for its ridged, acorn-like shape. This version turns the small squash into an edible jack-o’-lantern, filled with a savoury quinoa mixture.

The recipe comes from River of Wing it Vegan, a vegan food and craft blog. The carved shells make the dish playful, while the squash and quinoa provide a hearty base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 13g protein, 77g carbs, 17g fat.

Most of the carbohydrates come from the squash and quinoa; the quinoa also supplies much of the protein. Olive oil is the main source of fat, while vegetable broth and added salt contribute sodium. Serve with a green salad or extra non-starchy vegetables for a more balanced plate.

Choosing and preparing the squash

Gold acorn squash: choose squash that can stand upright once a small piece is trimmed from the base. If they wobble, trim a little more, taking care not to cut through the flesh.

Carved faces: a small serrated knife gives better control than a large blade. Keep the openings simple, since delicate points can be harder to cut and may soften during cooking.

Cooking the squash

Oven method: baking at 190°C (375°F) takes about 1 hour, or until the flesh is soft. This option gives you time to prepare the filling while the squash cooks.

Microwave method: cook the squash in a microwave-safe bowl with about 120 ml (1/2 cup) water for 5–8 minutes. Check for softness, as the time can vary with the size of the squash and the microwave.

Building the quinoa filling

Softened vegetables: sauté the onion until soft before adding the mushrooms, then cook the garlic only briefly. This order lets the vegetables soften without leaving the garlic in the pan for too long.

Absorbed broth: simmer the quinoa covered on low heat for about 15 minutes, until the liquid is absorbed. Resting it covered off the heat for 5–10 minutes helps finish the grains before you fluff them.

Texture and doneness

Tender shells: the squash should be soft enough to pierce easily, but still hold its shape for filling. Check the flesh rather than relying on the clock alone.

Fluffy filling: once the quinoa has rested, loosen it with a fork. If liquid remains after cooking, return the covered pan to low heat briefly; if it seems dry, fluff gently rather than stirring it into a paste.

Filling and serving

Fill after cooking: spoon the quinoa into the tender squash so the carved shapes stay intact. Set each reserved top on its squash for the lantern effect.

Serve the stuffed squash as a main dish with a crisp green salad or a simple side of vegetables. If it has cooled before serving, reheat the finished dish as the recipe directs.

Recipe notes & tips

• Trim only enough from the squash base to make it stand securely.
• Keep the squash tops intact so they can be used as lids.
• Use a small serrated knife and cut the faces slowly.
• Cook the garlic for only about 30 seconds before adding the broth.
• Let the quinoa rest covered for 5–10 minutes before fluffing.
• Check the squash for softness before removing it from the oven or microwave.

Variations

• Try other squash: use another small squash variety if gold acorn squash is unavailable.
• Change the herbs: swap the parsley for another fresh herb to alter the flavour.
• Add more mushrooms: increase the chopped mushrooms for a more earthy filling.
• Boost the seasoning: add extra black pepper to the quinoa mixture to taste.
• Make smaller lanterns: use smaller squashes and adjust the filling amount to suit.

Common mistakes to avoid

• Unsteady base: trim a little from the bottom tip so the squash can stand upright.
• Over-carving: keep the face openings modest so the softened squash holds its shape.
• Burnt garlic: sauté it for about 30 seconds, then add the broth and quinoa.
• Uncovered quinoa: keep the saucepan covered while it simmers so the liquid can be absorbed.
• Skipping the rest: leave the covered quinoa off the heat for 5–10 minutes before fluffing.
• Overcooked squash: check for tenderness during cooking, as smaller squashes may soften sooner.

How to store

Store cooled leftovers in an airtight container in the fridge and eat within 3 days. Reheat until piping hot in the oven or microwave; keep the squash tops separate if you want to preserve their shape.

Frequently asked questions