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 that 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 an amazing, stress=free feast.

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

How To Make Vegan Baked Acorn Squash?

1. Preheat the oven to 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.

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. The 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 it refrigerated. 

Other Delicious Thanksgiving Recipes To Try

• Healthy Cranberry Apple Sauce
• Garlic Rosemary Mashed Potatoes
• Mac And Cheese
• Vegan Gluten-Free Pumpkin Pie
• Vegan Sweet Potato Pie

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Vegan Stuffed Acorn Squash

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

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: vegan stuffed acorn squash

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 servings

Calories: 292kcal

Equipment

• 1 casserole dish

Ingredients

• 3 small acorn squash
• 3 tablespoons olive oil or avocado divided
• 1/4 teaspoon salt
• 2 vegan sausages chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 2 celery stalks chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon fresh sage chopped
• 1 sprig fresh rosemary chopped
• 2 sprigs fresh thyme chopped
• 2 cups cooked quinoa
• 1/3 cup dried cranberries
• 1/3 cup pecans roughly chopped
• Salt to taste

Instructions

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

Nutrition

Calories: 292kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 111mg | Potassium: 927mg | Fiber: 6g | Sugar: 6g | Vitamin A: 876IU | Vitamin C: 27mg | Calcium: 98mg | Iron: 3mg