Stuffed Acorn Squash with Mushrooms, Chickpeas and Cranberries

Stuffed Acorn Squash Recipe


  • 2 - 4 acorn squashes medium, sliced in half and seeds removed
  • 3 tablespoons avocado oil divided
  • 1/2 teaspoon salt plus extra for seasoning the filling
  • 1/4 teaspoon paprika¬† plus extra for seasoning the filling
  • 1 yellow onion large, diced
  • 4 cloves of garlic crushed
  • 3 cups mixed mushrooms roughly chopped
  • 1 cup chickpeas cooked, or 1, 15-ounce can chickpeas, drained and rinsed
  • 1 cup red lentils boiled and set aside
  • 1 1/2 tablespoons coconut aminos
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh sage cut into strips
  • 4 cups of mushroom broth Pacifica brand
  • 2 cups dried cranberries


  1. Roast the halved acorn squashes in the oven, until golden brown on top. You can drizzle them with a tiny bit of Avocado oil, but it is totally possible to bake the squashes without the oil if you prefer.
  2. Add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms.
  3. Cook until they soften and reduce in size. Add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy.
  4. Then add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly.