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Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a wonderful main dish option for the holidays. Stuffed with wild rice, veggies, and tempeh, this autumn-inspired squash becomes so flavorful and comforting. It’s easy to make ahead of time and freezer friendly.

Celebrate the cooler weather and the holidays with this warm and nutritious Vegan Stuffed Acorn Squash. The beautiful and bright squash is roasted, then stuffed with lots of healthy veggies, simple seasonings, wild rice, and tempeh. When it’s done, the recipe is transformed into a must-have for your Thanksgiving or Christmas dinner.

Winter is a busy time, which is why we need as many stress-free recipes that we can get our hands on. Simply whip up this recipe ahead of time and store it away for later. Keep the stuffed squash in the fridge until you’re ready to serve or freeze it months in advance!

This versatile meal can take on all of your favorite ingredients and flavors with ease. It’s also a great way to eat all of your daily veggies in one meal. Load it up with more vegetables, grains, beans, or vegan meat alternatives.

Jump to:
  • Recipe Ingredients
  • How to prepare & bake acorn squash
  • How to make the filling
  • What goes with this dish?
  • Recipe Tips
  • Recipe Variations
  • Recipe FAQs
  • More recipes with squash
  • 📖 Recipe
  • 💬 Reviews

Recipe Ingredients

So much good stuff! Stuff your winter squash with grains, veggies, and plant-based meat to create a filling and complete meal.

These are the ingredients you need:

  • Acorn squash – Just like other winter squash varieties, you can find acorn squash at farmer’s markets or grocery stores in fall and winter. Ripe acorn squash will have a dark green skin with a patch of orange near the top.
  • Tempeh – This vegan meat substitute is made from fermented soybeans. It’s a great source of protein, calcium, and can help balance the healthy bacteria in our guts. Free free to subsitute cooked lentils or other beans or use another vegan meat substutite.
  • Veggies – Like kale onion, garlic, celery, and carrots. Feel free to add more veggies if you wish.
  • Simple seasonings – All you need are thyme, parsley, nutmeg, allspice, salt, and pepper.
  • Tamari – To give the stuffing a meaty flavor. If you’re not gluten-free, you can sub in soy sauce.
  • Wild rice – This nutty and earthy alternative to brown rice or quinoa is perfect to enjoy all year long or for the holidays.
  • Vegan parmesan – Make your own homemade vegan parmesan or use your favorite storebought brand.

How to prepare & bake acorn squash

Make sure you wash the outside before cutting into the squash. Get out your sharpest knife and slice the squash in half, stem to stem. Use a spoon to scoop out the seeds.

TIP: If you can’t cut into the squash because it’s too hard (me!), put it in the oven while it is heating up. This will make the squash softer and easier to cut.

To roast acorn squash, place each half cut side up on a lined baking sheet. You can brush it with a little olive oil if you wish or even maple syrup to add a subtle sweetness. Roast in a 400ºF oven for about 40 minutes or until the squash is tender.

How to make the filling

It’s so easy to make this gluten free squash dish. Just follow these simple directions.

Step 1: Begin by cooking the tempeh in a large skillet. Add tamari and tempeh spices and heat through. Then set aside.

Step 2: Add the onion, garlic, vegetables, allspice, nutmeg, and vegetable broth to the skillet. Cook until the veggies are tender then add kale and cook 1 more minute. 

Step 3: Add the tempeh, thyme, parsley, salt, pepper, lemon juice, vegan Parmesan, and cooked wild rice mix. Stir.

Step 4: Take the acorn squash out of the oven when tender, add ¼ of the vegetable/rice mixture to each half, and bake for another 10 minutes.

What goes with this dish?

Enjoy this recipe as a veggie-full main dish or as a side for the holidays. It pairs well with all of your favorite fall dishes, like a Pumpkin Vegetable Bake and Lentil Puff Pastry Pockets.

Packed with fiber and protein, this would be a wonderful vegan main dish. Serve it with cauliflower mashed potatoes, salad, and brussels sprouts on the side. Don’t forget the gravy on top!

Recipe Tips

  • Is your squash too hard to slice? Put the squash in the oven when it’s heating up (so easy!) or heat it in the microwave for 3 to 5 minutes first. This will soften the skin and make it easier to cut.
  • Customize the recipe to your liking: Swap the rice for quinoa, add in cooked chickpeas, swap or add in your favorite vegetables, or use veggie sausage instead of tempeh. There are a million substitutions you can try!
  • Making ahead tips: You can easily make the filling and roasted squash ahead of time. Roast the squash and prepare the filling without baking it. Stuff the squash and place them in an airtight container. Reheat the stuffed squash by covering them in foil and heating them in the oven. Remove the foil and let them cook for another 10 or 15 minutes before serving.
  • Freezing tips: Wrap cooled stuffed squash halves in foil and seal them in an airtight container or quart size freezer bag (removing as much air as possible). Freeze for up to 3 months. 

Recipe Variations

  • Sub a different grain. Instead of wild rice, try quinoa, brown rice or farro. Note farro is not gluten-free.
  • Switch out the plant-based protein: Instead of tempeh, add the same amount of tofu crumbles. Or add about a cup of cooked lentils, chickpeas, or white beans.
  • Use Butternut Squash. Follow this same recipe, but bake and stuff butternut squash halves instead of acorn squash. Note: the baking time for the butternut squash will need a bit longer (45 to 55 minutes).

Recipe FAQs

How do you store it?

Place them in an airtight storage container in the refrigerator for up to 3 days.

How do you reheat it?

Reheating from the fridge: Place the stuffed acorn squash in a baking dish with a small amount of water in the bottom. Heat in the oven at 350 degrees for about 15 minutes. You could also reheat in the microwave for 2-4 minutes (until heated through).
Reheating from the freezer. Place it a in covered casserole dish. Bake at 350 degrees for and 45 to 50 minutes. Or you could reheat them in the microwave heat on high for 5 to 7 minutes. You could also let the squash half thaw overnight in the refrigerator and rewarm according to the “Reheating from the fridge” directions above.

Can you eat the skin of acorn squash?

The short answer is yes, you can eat acorn squash skin! The skin can be a bit too tough if it isn’t cooked long enough, so make sure to roast it until the skin is tender.

Why is acorn squash healthy?

Acorn squash is a great source of nutrients, vitamins, and fiber. It’s low in calories and packed full of vitamin C, antioxidants, and B vitamins. It’s a perfect food to add to your winter diet and can be stuffed with grains and veggies, roasted and blended into a soup, or cubed and tossed in a salad.


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