Vegan Stuffed Acorn Squash

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This flavorful Vegan Stuffed Acorn Squash is so easy to prepare, individual acorn squashes stuffed with quinoa, cranberries, pecans, sausage, onion, garlic, celery, and aromatics of rosemary, thyme, parsley, sage, is the perfect Thanksgiving or Christmas main. 

Vegan Stuffed Acorn Squash

This festive slow-roasted stuffed acorn squash dish will definitely be a showstopper on your Thanksgiving table, these gourmet filled squashes take centerstage stuffed with seasoned quinoa, cranberries, pecans, and vegan sausage. 

Make this Thanksgiving your best ever with these recipes are vegan, gluten-free, dairy-free and incredibly delicious, including my collection of Gluten-Free Vegan Thanksgiving Recipes and 25 Delicious Vegan, Gluten-Free Holiday Recipes for amazing, stress=free feast.

Vegan Stuffed acorn squash on a white plate stuffed with quinoa, cranberries, pecans, and sausage with a black fork

Vegan Stuffed Acorn Squash

I have enjoyed making this holiday stuffed squash recipe, it is lighter and filled with all the traditional flavors of the holidays.

Mind you I do like other vegan holiday main dishes but I decided to offer my readers a lighter holiday main this year so you can present your loved ones with more choices.

They get to see and experience how fun and creative vegan recipes are. So you can also prepare the Vegan Lentil Loaf, Tofu Turkey, Smothered Tofu Chicken, Whole Roasted Cauliflower or  Lentil Meatballs

Vegan Stuffed Acorn Squash Ingredients

  1. Acorn Squash
  2. Olive oil
  3. Salt
  4. Vegan Sausage
  5. Onion
  6. Garlic
  7. Celery
  8. Fresh herbs, parsley, sage, rosemary, thyme
  9. Quinoa
  10. Cranberries
  11. Pecans

Vegan Baked Acorn Squash process shots

How To Make Vegan Baked Acorn Squash?

  1. Preheat the oven 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Lay each squash on the side, using a very sharp knife, cut the squash into halves.
  3. Scoop out the seeds using a spoon. Place the halves on the prepared baking sheet facing upwards.
  4. Brush the squash with 1 tablespoon of oil, sprinkle with salt and bake for 30 minutes. 
  5. Meanwhile, heat a tablespoon of oil in a large skillet, add the sausage and cook until brown, stirring about 3-5 minutes.
  6. Add the remaining oil, add onion, garlic, and celery and cook while stirring until softened about 3 minutes. 
  7. Add the parsley, sage, rosemary, thyme and cook stirring for a minute. 
  8. Stir in the quinoa, cranberries, and pecans, Check the seasoning, add salt to taste. 
  9. Carefully remove the roasted acorns from the oven while leaving the oven on, spoon the quinoa filling in each of the squash. 
  10. Return to the oven and bake for about 10 more minutes.

Vegan Stuffed acorn squash on a white plate stuffed with quinoa, cranberries, pecans, and sausage with a black fork with a white casserole dish in the background

Tips For Making Vegan Baked Acorn Squash

  1. Substitute vegan sausage with cooked lentils or chickpeas. 
  2. Substitute quinoa for cooked rice. Learn How To Cook Quinoa.
  3. Substitute the fresh herb blend with your favorite blend. 
  4. Roasting time of your acorn squash depends on the size and thickness, check for doneness by squeezing the flesh of your squash, it should make an indentation. If it is still firm, return to the oven and bake until the flesh is soft.
  5. This is a great meal to make ahead, you can roast the acorn squash, cool completely then store in a container with a tight-fitting lid or ziplock back in the refrigerator. You can also prepare the stuffing ahead and keep refrigerated. 

Other Delicious Thanksgiving Recipes To Try

Vegan Stuffed acorn squash on a white plate stuffed with quinoa, cranberries, pecans, and sausage with a black fork with a white casserole dish in the background

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Categories

Categories: ,
Cuisine:
Season:

Nutrition

Energy:
335 kcal / 1400 kJ
Fat:
11 g
Protein:
0 g
Carbs:
47 g
Per serving

Cooking Time

Preparation:
15 min
Cooking:
40 min
Ready in:
55 min
For:
6 Servings

Ingredients

Instructions

  1. Preheat the oven 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Lay each squash on the side, using a very sharp knife, cut the squash into halves.
  3. Scoop out the seeds using a spoon. Place the halves on the prepared baking sheet facing upwards.
  4. Brush the squash with 1 tablespoon of oil, sprinkle with salt and bake for 30 minutes. 
  5. Meanwhile, heat a tablespoon of oil in a large skillet, add the sausage and cook until brown, stirring about 3-5 minutes.
  6. Add the remaining oil, add onion, garlic, and celery and cook while stirring until softened about 3 minutes. 
  7. Add the parsley, sage, rosemary, thyme and cook stirring for a minute. 
  8. Stir in the quinoa, cranberries, and pecans, Check the seasoning, add salt to taste. 
  9. Carefully remove the roasted acorns from the oven while leaving the oven on, spoon the quinoa filling in each of the squash. 
  10. Return to the oven and bake for about 10 more minutes.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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