Vegan stuffed acorn squash
Whip up a delicious and nutritious vegan stuffed acorn squash with our easy recipe! Packed with tofu, mushrooms, spinach, and a medley of flavorful spices, this dish is perfect for a wholesome, plant-based meal. Enjoy a protein-rich filling enhanced with almond milk, nutritional yeast, and cashews, all nestled in a tender acorn squash. Ideal for dinners or festive gatherings. Try it today!
- 07 Mar 2025
- Cook time 30 min
- Prep time 15 min
- 2 Servings
- 14 Ingredients
Are you looking for a hearty, delicious, and nutritious vegan dish? This Vegan Stuffed Acorn Squash is the perfect recipe! Filled with a delightful mixture of tofu, mushrooms, spinach, and a sprinkle of nutritional yeast, this dish offers a satisfying bite with a rich umami flavor. It's not only packed with nutrients but also visually stunning, making it an excellent choice for holiday dinners, special occasions, or even a comforting weekday meal.
Ingredients:
Instructions:
- Cut the acorn squash in half and scoop out the seeds.
- Drizzle the squash halves with a bit of olive oil and place them cut side down on a baking sheet.
- Roast in the preheated oven for about 30-35 minutes, until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, crumble the tofu into a large mixing bowl.
- Add the almond milk, nutritional yeast, olive oil, vinegar, lemon juice, soy sauce, garlic powder, and onion powder to the crumbled tofu. Mix well to combine.
- In a medium skillet over medium heat, sauté the chopped mushrooms in a bit of olive oil until they release their moisture and begin to brown, about 5-7 minutes.
- Add the thawed and drained spinach to the skillet and cook for an additional 2-3 minutes.
- Stir in the chopped parsley and remove from heat.
- Add the cooked mushroom and spinach mixture to the tofu mixture and mix until all ingredients are well incorporated.
- Once the squash is done roasting and tender, remove it from the oven.
- Carefully flip the squash halves over and spoon the tofu and vegetable mixture into each half, packing it in lightly.
- Return the filled squash halves to the oven and continue to roast for an additional 10-15 minutes, until the filling is heated through and starting to turn golden on top.
- Remove the stuffed squash from the oven and let it cool slightly.
- Sprinkle the chopped cashews on top of each half for added crunch and garnish.
- Serve warm, and enjoy your delicious vegan stuffed acorn squash!
Tips:
- Make sure to preheat your oven to 400°F (200°C) and roast the acorn squash halves until they are tender, approximately 30-40 minutes.
- For a creamier filling, blend the tofu mixture until smooth before mixing in the mushrooms and spinach.
- If fresh spinach is available, you can use it instead of frozen. Just sauté it first to remove excess moisture.
- Feel free to add additional herbs, such as thyme or rosemary, to enhance the flavor profile of the filling.
- Don’t overstuff the squash; excessive filling may spill over and not bake evenly.
- To add a crunchy texture, consider sprinkling some chopped nuts or breadcrumbs on top before baking.
- This dish can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving for the best texture and flavor.
There you have it, a savory and scrumptious Vegan Stuffed Acorn Squash that is sure to impress your family and friends. This recipe is a feast for both the eyes and the palate, combining wholesome ingredients with rich flavors. Whether for a festive occasion or a nutritious weekday meal, this dish is versatile and delightful.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 13g | 34% |
| Sugar 10g | 10% |
| Fat | |
| Fat 22g | 27% |
| Saturated 3.69g | 12% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 840ug | 94% |
| Choline 90mg | 17% |
| Vitamin B1 1.84mg | 153% |
| Vitamin B2 1.01mg | 77% |
| Vitamin B3 9mg | 58% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 540ug | 134% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 36mg | 39% |
| Vitamin E 2.88mg | 19% |
| Vitamin K 350ug | 293% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 1.00mg | 111% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 160mg | 39% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 4.03mg | 37% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Mustard-crusted tofu with kale and sweet potato
Simple to make and bursting with flavor, it’s a plant-based delight you'll love.
04 Jun 2025Quinoa risotto with roast chilli pumpkin
Perfect for health-conscious foodies looking for a comforting yet elegant dish.
18 May 2025Hake with hazelnuts, capers and parsley
Ready in just a short time, transform your dinner into a fine dining experience with this easy-to-follow recipe.
14 Apr 2025Shrimp, leek and spinach pasta
Serve up a plate of comfort with this savory pasta recipe that's sure to please everyone at the table.
12 Apr 2025Blackened tilapia with paprika, brown sugar and oregano
Simple to prepare and packed with bold taste, it's sure to become a family favorite.
29 Mar 2025Pumpkin gnocchi with butter and spinach
Sautéed onions, olive oil, and rich butter bring everything together for a mouth-watering experience.
26 May 2025