This week I will be sharing some of my favorite fall recipes perfect for the holidays coming up. The first one I am sharing is this delicious Stuffed Acorn Squash. Filled with quinoa, vegan sausage, onions, spinach, fresh herbs, and topped with vegan mozzarella cheese. Make this recipe as a main course or as a side dish.
This recipe is gluten-free, dairy-free, and vegan.
ROASTING YOUR ACORN SQUASH
- After washing your acorn squash cut it in half lengthwise using a large sharp knife. Be very careful while cutting it since the squash is very hard until cooked.
- Place the cut squash facing flesh side up. Using a spoon scoop out the seeds from the squash.
- Brush the flesh of the acorn squash with oil and season with salt and pepper. If you do not have a basting brush to use, just lightly drizzle the oil on top of the eggplant.
- Roast your acorn squash flesh side up at 375 degrees F for 40-45 minutes or until you can poke a fork through the flesh. If you are using small squashes you will bake them for a shorter amount of time.
Don’t throw your acorn squash seeds away, you can save the seeds and roast them in the oven. They make a great healthy snack.
I stuffed this acorn squash with flavorful and savory ingredients. Onion, spinach, vegan sausage, quinoa, and fresh herbs. I decided to use the grain quinoa because I had some leftovers from another meal. Though, you can substitute this grain with white rice, brown rice, or wild rice.
You can get super creative with the vegetables that you add to your acorn squash. You can substitute any of these veggies with ones you already have in your refrigerator. Some of my other favorites that I recommend include:
- Artichoke hearts
- Cherry Tomatoes
- Sun dried tomatoes
- Red peppers
I used a vegan sausage for the filling of this Stuffed Acorn Squash. Adding the vegan sausage really packs a lot of flavor in the filling.
I found a plant-based sausage brand that I really enjoy from The Meatless Co. but any type of sausage brand will work great! Some other great vegan meat brands I recommend are Impossible Foods, Beyond Meat, No Evil Foods, and Quorn. You will notice that all these sausages will come in different sizes. It doesn’t matter what shape the sausage comes in, just make sure to break it up into small bite size pieces.
After you take the squash out of the oven generously stuff the acorn squash with the filling. Lastly, sprinkle vegan mozzarella cheese on top of your acorn squash and pop it back in the oven for 3 minutes or until the cheese melts slightly.
This Stuffed Acorn Squash is:
Easy to make
Perfect as a side dish
If you make this Stuffed Acorn Squash I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Stuffed Acorn Squash
Flavorful and comforting Stuffed Acorn Squash. This baked squash is filled with delicious quinoa, vegan sausage, spinach, onion, and topped with cheese. Make this recipe as a tasty side.
- 3 Tbsp oil, I used olive oil
- 2 medium acorn squashes, washed and cut in half lengthwise
- 1 ½ cup cooked quinoa
- ½ white onion, chopped into small pieces
- 2 cups fresh spinach
- ½ cup vegan sausage, broken up into bite size pieces
- ½ tsp thyme, chopped
- ½ tsp rosemary, chopped
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 2 Tbsp vegetable broth
- 3/4 cup vegan mozzarella cheese
- Preheat the oven to 375 degrees F (190 c). Place the cut squash facing flesh side up. Using a spoon scoop out the seeds from the squash.
- Brush the flesh of the acorn squash with 2 Tbsp of oil and season with ½ teaspoon of salt and ½ teaspoon of pepper. If you do not have a basting brush to use, just lightly drizzle the oil on top of the squash.
- Roast your acorn squash flesh side up for 40-45 minutes or until you can poke a fork through the flesh.
- While the squash is roasting, cook your filling. Heat a medium pan with 1 Tbsp of oil. Add the onion and vegan sausage to the pan. Cook for 4-6 minutes or until the onion is soft and the sausage is cooked all the way.
- Combine the cooked quinoa, vegetable broth, rosemary, thyme, salt, pepper, garlic powder, and cook for 3-4 minutes. Lastly, add the fresh spinach and mix until the spinach has slowly wilted.
- Take your acorn squash out of the oven and generously stuff them with the filling. Sprinkle the squash with cheese and place them back in the oven for 3-4 minutes or until the cheese has melted.
- Let the squash slightly cool and sprinkle add additional seasoning (salt, pepper, fresh herbs). Leftovers last up to 3 days covered in the refrigerator.
Make it Your Own
- When cutting your acorn squash be very careful. The squash is very tough and hard. I recommend using a very sharp knife when cutting it.
- Want to add more veggies to your Stuffed Acorn Squash? Some other great veggies I recommend include mushrooms or artichokes.
- Add additional vegan sausage to the filling for a bolder flavor.