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!
Cook time 30 min
Prep time 15 min
Ingredients:
1 squash10 oz tofu
1/4 cup almond milk
2 tbsp yeast
1 tbsp olive oil
1 tbsp vinegar
1 tbsp lemon juice
2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup mushrooms
1/2 cup frozen spinach
1/4 cup fresh parsley
1/4 cup cashew
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.
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 per serving
2 ServingsCalories 350kcal
Protein 24g
Carbohydrates 36g
Fiber 13g
Sugar 10g
Fat 22g
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