• 1 large acorn squash
  • 1 cup quinoa or 1 cup of couscous of half and half. (Your choice)
  • 1/2 yellow onion
  • 2 cloves garlic, chopped
  • 1/2 package organic tempeh* or 1/2 cup chickpeas. (Your choice)
  • 1/2 cup chopped fresh basil
  • 1/3 cup organic apricots
  • 1/3 cup pine nuts (substitute options: pumpkin seeds or sunflower seeds)
  • A few splashes of tamari or shoyu
  • A sprinkle of cayenne (if desired)
  • A sprinkle of sage
  • Pepper to taste

Cooking Instructions
Pre-heat oven to 400 degrees. Cut your acorn squash in half length-wise, and scoop out the seeds.
Sprinkle the squash lightly with Himalayan sea salt and pepper. Place in a silicone or glass dish and pop into the oven. Bake for 1 hour.

While squash is baking, prepare the stuffing:

Cook quinoa or couscous.  (If you are gluten intolerant, make the recipe with Quinoa). Add onions, garlic, and tempeh or chickpeas to a pan with a bit of water, a few splashes of tamari, and a sprinkling of cayenne. Cook until onions are translucent and all ingredients are starting to brown up a bit.

Add cooked quinoa/couscous to onion mixture in pan and mix thoroughly. Remove from heat and put into a large bowl.

Add apricots, basil and pine nuts to the quinoa/couscous mixture and stir well.  After 45 minutes, remove the squash from the oven and stuff with the stuffing. Cook another 15 minutes with stuffing inside.

When squash is very soft when pierced with a fork, and starts to turn a little golden brown around the edges, you’re ready to eat!  Top with sage.


Recipe type: Naked | Plant-based | Vegan | Vegetarian

Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Weight Loss

Allergens: Gluten Free (If made with Quinoa) | Wheat Free | Corn Free | Dairy & Lactose Free

Recipe Servings: 2


This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients.  The Naked Food Seal of Approval stands for 100% Real Food.

For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.

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