Vegan stuffed acorn squash
This Vegan Stuffed Acorn Squash features tender roasted squash halves filled with a savory mixture of tofu, mushrooms, and spinach, enriched with nutritional yeast and spices. It’s a wholesome dish perfect for both everyday meals and special occasions.
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!
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.
Vegan stuffed acorn squash FAQ:
You should roast the acorn squash halves in a preheated oven at 400°F (200°C) for about 30-35 minutes, until the flesh is tender and easily pierced with a fork.
If you're looking for a substitute for tofu, you can use mashed chickpeas, tempeh, or a combination of cooked lentils and your favorite vegan cheese for a similar texture and flavor.
The filling is done when it is heated through and the top starts to turn golden brown, which usually takes an additional 10-15 minutes of roasting after filling the squash.
Yes, you can prepare the stuffed acorn squash ahead of time. Assemble the stuffed squash and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the roasting time if baking straight out of the fridge.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the oven or microwave before serving.
Cooking 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.
Nutrition Facts
2 ServingsCalories 350kcal
Protein 24g
Carbohydrates 36g
Fiber 13g
Sugar 10g
Fat 22g
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