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!
- 03 Apr 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. | |
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