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

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Course: Side Dish

Cuisine: American

Keyword: vegan stuffed acorn squash

Prep Time: 15

Cook Time: 40

Servings: 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.

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