As much as I enjoy acorn squash as a side dish, I like it even more as a complete meal. This recipe makes an easy sweet and savory filling to round out the flavor and make a healthy vegetarian main or side of stuffed squash. Perfect for Thanksgiving but also great all winter long!
- Brown rice, cooked
- Vegetable stock
- Seasoned breadcrumbs
- Cheese (Monterey Jack, Cheddar, or mix)
- Spices: onion powder, garlic powder, thyme
- Acorn squash
How to stuff acorn squash with vegetarian filling
Mixing the stuffing is very easy, especially if you have some leftover brown rice. It’s perfect to use in this! Just mix all the ingredients together in a bowl and set it aside while you prep the squash.
Cut the squash in half and remove the seeds and membrane from both halves. Pro tip: I use a grapefruit spoon for this step. Those little serrated edges really make it easy to scrape all the loose bits out of the squash.
It is good at this point to verify that the squash halves will sit flat when the cut side is up. If needed, you can cut a very thin strip from the bottom to make a flat surface.
Then, fill the squash halves with the stuffing. A spoon or ice cream scoop works well, I usually end up using both. 😀
Cooking the vegetarian stuffed acorn squash
In my last post, I made acorn squash slices in the crockpot. I do the same with stuffed squash. I really like how it is a plug and go method. Just place the stuffed squash halves in the crockpot, skin side down. Cover and cook on high for 3 hours.
While your oven is busy making the rest of your meal, your Crockpot will quietly cook the squash into a tender and delicious vegetarian delight.
The obvious answer is to use vegan cheese. Nutritional yeast is another possibility. You could also eliminate the cheese entirely; I don’t think it will take away too much flavor.
Try using gluten free breadcrumbs. I think you do want some kind of crumb in the mix; it helps everything stick together a little when you stuff it in the squash.
This stuffing can easily be mixed up the day before and refrigerated. Then when you are ready to make it all you need to do is cut and hollow out the squash, fill with the stuffing and cook.
To make in the oven, wrap each stuffed squash individually in foil. Bake at 400F for about 60 minutes, until the squash is tender.
Enjoy this stuffed acorn squash as a vegetarian main or side dish!
Vegetarian Stuffed Acorn Squash
- ¾ – 1 cup cooked rice I use brown rice
- ¼ cup vegetable stock chicken stock for non-vegetarian option
- ¼ cup dried cranberries sweetened (Craisins)
- ¼ cup seasoned breadcrumbs
- ¼ cup pecans chopped
- 1 celery rib minced (about ¼ cup)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup shredded cheese Monterey Jack, Cheddar, or a mix
- 1½ pound acorn squash halved and hollowed out
- For the stuffing, mix all ingredients except the squash in a bowl.
- Cut the squash in half and remove the seeds and membranes.
- Fill each squash half with the stuffing.
- Place in a crockpot. Cover and cook on high for 3 hours, until squash is very tender. Sprinkle with additional cheese when serving if desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.