This vegan stuffed acorn squash is the perfect, cozy fall dish to enjoy any night of the week. Loaded with veggies, grains, and protein makes it a delicious filling dinner recipe! This recipe is super easy to make and great to meal prep!
How do I make the stuffing for my vegan stuffed acorn squash?
If you’re looking for a flavourful rice recipe to add in your squash, try my easy vegan rice and vegetables recipe! This is the exact recipe I used for this stuffed squash, except I swapped the vegan ground meat for lentils. The protein you choose to add is completely customizable! You can also use another grain to fill your acorn squash like barley! You can use my one-pot veggie, bean, and barley recipe to stuff your squash! I also love to sprinkle some nutritional yeast right before I put my stuffed acorn squash in the oven one last time! It adds a delicious cheesy flavour that is full of vitamins.
How do I prepare my acorn squash?
For this vegan stuffed acorn squash recipe, you will need to roast your acorn squash by itself first. You will first have to cut your acorn squash in half, season them, and cook them in the oven skin side up. While they roast, cook your rice/grain mix on the stove so they’re ready to stuff!
If you want to enjoy your vegan stuffed acorn squash with a side of potatoes, try making my oven roasted sage sweet potatoes!
Pro tip on how to cut your acorn squash
So, I know some people (myself included) struggle with cutting squash. They can be very hard and difficult to cut with just a regular knife. A tip I’ve tried and my mom also showed me is to microwave your squash before cutting it. Heating it up makes it so much easier to slice! Depending on the size and density of the squash, I will increase or decrease the time length in the microwave. For an acorn squash, I will normally microwave it for 2-3 minutes then try to cut it. If I still see that I’m struggling, I’ll place it back in the microwave for another 2 minutes. It’s such a great tip because you won’t have to almost injure yourself trying to cut open a squash! This way, you can cut your squash with ease, stuff them, and have a delicious weeknight dinner. I think that’s a pretty good win.
Vegan Stuffed Acorn Squash
- 2 acorn squash, cut in halves
- 2 cups rice, uncooked
- 2 cups frozen peas and carrots
- 1 can whole kernel corn
- 1 can lentils (about 2 cups if you cook them yourself)
- 6 frozen spinach nuggets (or 3-4 handfuls of fresh spinach)
- salt and pepper, to taste
- 2 tsp turmeric
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- Drizzle of olive oil (for the acorn squash)
- Sprinkle of nutritional yeast OR shredded vegan cheese (optional)
For the acorn squash:
- Preheat oven to 375ºF. Line a baking tray with parchment paper and set aside.
- Rinse and dry peel of acorn squash, then place in the microwave on high for 2 minutes to soften. Remove from microwave and cut in half. Scoop out the inside of the squash (i.e. seeds and stringy pieces) and place skin side down on baking tray. Repeat for the second squash.
- Season your 4 squash halves with salt and pepper, and lightly drizzle them with olive oil. You can use your hands to massage the oil into the squash so it's evenly distributed.
- Place 4 acorn squash halves skin side up on a parchment lined baking tray. Roast for 40 minutes at 375ºF.
For the rice filling:
- Fill a medium-sized pot 3/4 full with water, turn on high heat, and let water come to a boil. Once water is boiled, add in 2 cups uncooked rice and close the lid. Let the rice absorb the water and let it cook for about 20 minutes. Stir rice occasionally to ensure rice does not stick.
- Once rice is cooked, drain water out of the pot and rinse rice with cold water. Set aside.
- In a large pan, drizzle in some olive oil. Turn stove on medium heat and add in frozen peas and carrots. Add in a little bit of water to make sure vegetables do not stick to the pan and stir frequently. Let vegetables cook for about 10-15 minutes.
- Once veggies are almost fully cooked, add in your lentils and combine with veggies while letting it cook for another 10 minutes.
- Add in rice to the veggie mix and stir to combine rice with vegetables. Add in all your spices and continue to stir to mix in seasoning. If you see veggies starting to stick, add more water.
- Once veggies, rice, and lentils are combined and cooked, turn off the heat and set pan aside.
For stuffed acorn squash:
- Once acorn squash is roasted, remove from oven and flip the squash halves over so you can stuff them with your rice mixture.
- Using a tablespoon, add 3-4 heaping spoonfuls of your rice and veggie mix into your acorn squash. Repeat for the rest of your squash halves and sprinkle nutritional yeast or vegan cheese on top of the rice (optional). Place rice-filled squash back in the oven at 350ºF for 10 minutes.
- Keep squash in the oven and set on broil for 1-2 minutes so the cheese melts and becomes crispy.
- Remove from oven and enjoy!
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