Embrace the flavors of fall with this hearty and flavorful Vegan Stuffed Acorn Squash recipe. This dish is perfect as a warm and comforting meal for a chilly evening or an impressive centerpiece for your holiday table.
Why You’ll Love This Vegan Stuffed Acorn Squash Recipe
This recipe is:
- Packed with nutrients: Acorn squash is rich in vitamins, minerals, and fiber, making it a healthy and satisfying meal.
- Easy to customize: Get creative with the filling ingredients to suit your taste preferences.
- Naturally gluten-free: This dish is naturally gluten-free, making it a great option for those with dietary restrictions.
- Perfect for meal prep: Prepare the filling ahead of time and assemble the squash right before baking for a quick and easy weeknight dinner.
Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped mushrooms
- 1/2 cup chopped walnuts
- 1/2 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredients for Vegan Stuffed Acorn Squash
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the squash: Drizzle the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Bake for 30-40 minutes, or until the squash is tender when pierced with a fork.
- Meanwhile, prepare the filling: Heat the remaining olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook until softened, about 5 minutes. Stir in the walnuts and cook for 1-2 minutes more.
- Assemble the squash: Carefully scoop out the flesh of the squash, leaving a thin layer intact to form a “bowl.” Add the scooped squash to the skillet with the filling. Stir in the cooked quinoa, cranberries, parsley, thyme, salt, and pepper.
- Stuff the squash: Divide the filling evenly among the squash halves.
- Bake for an additional 15-20 minutes, or until the filling is heated through and the squash is tender.
Stuffed Acorn Squash Baking
Tips for the Best Vegan Stuffed Acorn Squash
- Choosing the right squash: Look for acorn squash that are firm, heavy for their size, and have a deep green color with some orange spots.
- Roasting the squash: Roasting the squash before stuffing helps to concentrate its sweetness and makes it easier to scoop out the flesh.
- Customize the filling: Feel free to get creative with the filling! Try adding different vegetables, grains, nuts, or spices.
- Make it a complete meal: Serve your vegan stuffed acorn squash with a simple side salad for a complete and satisfying meal.
Vegan Stuffed Acorn Squash Serving
FAQs
Can I prepare the filling ahead of time?
Yes! You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator.
Can I freeze vegan stuffed acorn squash?
It is not recommended to freeze the entire stuffed squash. However, you can freeze the cooked filling separately for up to 3 months.
What are some other filling variations?
Try using different grains like wild rice or farro. Add a southwestern flair with black beans, corn, and cumin. For a festive touch, stir in some chopped apples and pecans.
Can I make this recipe with other types of squash?
While this recipe is specifically for acorn squash, you can adapt it for other winter squashes like butternut squash or kabocha squash.
How do I know when the acorn squash is cooked through?
The squash is cooked through when it is easily pierced with a fork and the flesh is tender.
Enjoy!
This vegan stuffed acorn squash is a delicious and satisfying meal that’s perfect for any occasion. With its warm spices and hearty filling, it’s sure to become a new fall favorite. If you’re looking for more vegan recipes, check out our vegan rice krispie treat recipe or explore our delicious options for vegan candy for Easter! For something a little different, why not try your hand at making some how to make vegan marshmallows?
