Vegetarian Stuffed Acorn Squash

This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty stuffing, featuring whole grain bread, veggies and herbs.

Vegetarian stuffed acorn squash recipe

Stuffed squash is a great meatless option for a Thanksgiving or holiday meal, especially if you’re looking for something a little outside the traditional norm!  The quinoa stuffed squash we made last year was such a hit, we decided to do another take on it this year. Instead of stuffing the squash with quinoa, we decided to go with a traditional bread stuffing, made with whole grain bread, leeks, and herbs.

How to make vegetarian stuffed acorn squash

Making vegetarian stuffed acorn squash is pretty simple! It takes over an hour to make, but the time is absolutely worth it! This stuffed acorn squash pairs delightfully sweet squash with a savory, salty filling. One fun thing about stuffed acorn squash is that you can also eat the skin of the squash! Since the squash roasts for 45 minutes, the skin becomes more tender and is easier to eat. To make the stuffed acorn squash, you simply cut the squash in half, remove the seeds with a spoon, drizzle with olive oil and kosher salt, and roast at 375F. The resulting squash comes out perfectly tender!

The stuffing for this vegetarian stuffed acorn squash is our Classic Whole Grain Stuffing, made of whole grain bread, celery, leeks, herbs, olive oil, and veggie broth. It’s a healthier take on the traditional Thanksgiving stuffing, and tastes just as good! It’s also vegan, so it’s a fully plant based dinner recipe, perfect as a Thanksgiving recipe! If you’re looking for a gluten free option, try the quinoa version instead of the bread stuffing.

Looking for Thanksgiving recipes?

Looking for more plant based Thanksgiving recipes? Outside of this vegetarian stuffed acorn squash, here are some of our favorites:

Looking for more acorn squash recipes?

Outside of this vegetarian stuffed acorn squash recipe, here are a few more squash recipes we love:

This recipe is…

This vegetarian stuffed acorn squash recipe is vegetarian, vegan, plant based, and refined sugar free.

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Vegetarian Stuffed Acorn Squash


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Description

This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty stuffing, featuring whole grain bread, veggies and herbs.


Scale

Ingredients


Instructions

  1. Preheat the oven to 375°F.
  2. Do the prep work for the Whole Grain Classic Stuffing, up to the baking step.
  3. Meanwhile, cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or 1/4 tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet lined with parchment paper (for easy cleanup).
  4. Place both the stuffing and the squash into the oven; bake for about 45 to 50 minutes until the squash is slightly browned and easily pierced with a fork, and the stuffing is browned. Make sure to uncover the stuffing at the 20 minute mark!
  5. Spoon the stuffing into the acorn squash halves. Serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Stuffed Squash, Stuffed Acorn Squash, Vegetarian Stuffed Acorn Squash, Vegetarian, Vegan, Thanksgiving, Holiday

 

 

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Kathryn
    November 15, 2012 at 5:21 am

    This really sounds delicious – we may not have thanksgiving over here but this is such a great vegetarian option. So delicious!

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 15, 2012 at 6:43 am

    I love this! I tried your quinoa stuffed squash a little while ago and it was such a hit. I know this will be too!

  • Reply
    erin
    November 15, 2012 at 9:56 am

    I love this, seriously. I am such a carb lover that stuffing is one of the things I get most excited for (because hardly ever is bread the main ingredient). However, I love the idea of putting it inside the squash- wonderful!

    • Reply
      Sonja
      November 18, 2012 at 8:53 pm

      Seriously — what could be better than soggy bread as the main ingredient of a meal? :)

  • Reply
    Loretta | A Finn In The Kitchen
    November 15, 2012 at 10:35 am

    Ok, first of all, don’t even get me started on stuffing! My favorite part about the Thanksgiving meal…Then you stuff it in acorn squash, which I recently fell in love with. It looks absolutely gorgeous!

  • Reply
    Riley
    November 15, 2012 at 11:13 am

    I love the idea of filling squash with stuffing! I usually fill them with rice, nuts, etc, but I’ll be trying this sometime this week!

  • Reply
    Tara
    November 20, 2012 at 10:03 pm

    I featured these and the galette in a healthy thanksgiving post for the blog Ladylux.com – as you’ll see, I’m a fan! Thanks for the great recipes!

    http://www.ladylux.com/style/site/article/healthy-thanksgiving-recipes/

    • Reply
      Sonja
      November 21, 2012 at 8:55 pm

      Thank you, Tara! So glad you enjoy the recipes!

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