Vegan Stuffed Acorn Squash
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This Vegan Stuffed Acorn Squash recipe is so simple to make and such a delicious holiday main dish or even hearty side dish! It’s versatile and easily adjustable to fit multiple different tastes.
Last year leading up to the holidays, I shared a TON of new vegan recipes and promised to keep sharing new vegetarian main dish ideas with you. Being vegetarian around the holidays can be difficult when so many meals are centered around meat main dishes.
That’s why I really love dishes like this because it’s pretty, simple to make, and can be enjoyed by everyone!
It’s also SUPER versatile and the stuffing can be easily adjusted to suite several different tastes.
There are several different ways that you can make this recipe and I love it for that. The recipe below is kind of a jumping off point and, as written, is so delicious! But, feel free to switch it up a little if you want a different grain, different flavorings etc.
I know that it can be really hard to please everyone at the dinner table during the holidays (or all year round for that matter) so my aim with this recipe was to make this as easy as possible.
The filling can easily be divided up and adjusted to suite different needs. You can add extra protein to some of it, leave the kale out of some of it, etc. There are so many options!
To keep it all SUPER simple, I used a pre-made brown rice and quinoa mixture that takes just 3 minutes to microwave but stills tastes absolutely delicious! I HIGHLY recommend going this route if you’re making this recipe as part of a big feast.
The one I got is from the Fred Meyer (Kroger) brand Simple Truth Organic and I really love it in this dish!Print
This vegan stuffed acorn squash is so simple to make and a great holiday main or side dish that everyone will love!
- 4 medium acorn squash, halved (ideally cut down through the stem) and deseeded
- 1 small sweet onion
- 5 cloves of garlic, minced
- 1 cup of diced celery
- 2 medium carrots, finely diced
- 2 cups of cooked grains (I used 1 package of Simple Truth Brown Rice and Quinoa from Kroger but any grain/ mix of grains will work well!)
- 1 medium apple, finely diced
- 4 cups of kale, thinly sliced
- 3/4 cups of white wine
- Sprinkle the squash with salt and pepper. Cook in an instant pot on top of a trivet with 1 cup of water: high pressure for 5 minutes. Natural release for 10 minutes.
- To cook in the oven: pre-heat the oven to 400 degrees F. Place on a greased baking sheet, flesh side up, and roast for 40-50 minutes or until very tender.
- For the filling: place onion, garlic, celery, and carrots in a food processor and pulse until finely diced. In a large skillet, heat oil over medium heat and add veggies. Cook for 5 minutes. Remove from the heat and mix in white wine, kale, apple and cooked grains.
- Put stuffing inside of acorn squash, garnish with fresh herbs and cranberries and ENJOY!
I really like using a quick cook rice/ grain for this recipe on the holidays because it tastes just as good and saves precious counter/ stovetop space and makes the whole recipes so much quicker.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: main dish
- Method: oven
- Cuisine: american
- Serving Size:
- Calories: 309
- Sugar: 4.4 g
- Sodium: 34.1 mg
- Fat: 1.7 g
- Carbohydrates: 66.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Keywords: vegan stuffed acorn squash, vegetarian stuffed acorn squash, vegan holiday main dish