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vegetarian stuffed acorn squash toped with cranberries

Vegan Stuffed Acorn Squash

  • Author: Brita Britnell
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This vegan stuffed acorn squash is so simple to make and a great holiday main or side dish that everyone will love!


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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