Vegan Acorn Stuffed Squash | Kara Lydon

This stuffed vegetable squash is perfect for a vegetarian meal or side dish. It’s warm and comforting for fall or winter evenings and is especially delicious around Thanksgiving or during the holidays!

I’m obsessed with this dish for vegans or those trying to eat more plant-based foods.

It’s rich, flavorful, satisfying, and fillingwhich is packed with whole grains, protein-fortified legumes, leafy greens, sweet dried cranberries, crunchy nuts, and cheese that’s loaded with umami!

I used to promote this as a Thanksgiving side dish just because it’s the best vegan Thanksgiving main or side dish and the flavors of thyme, rosemary, and cranberry scream thank you to me!

And if you’re here for a Thanksgiving recipe for your vegan guests or yourself, hooray! you’ll love it.

But I realized I was short selling this recipe. it’s not Just Thanksgiving recipe!

It’s a delicious vegan recipe for any night of the year, but it is Particularly comfortable during the fall and winter seasons.

Vegetarians deserve food that is filling, satisfying, and delicious, too. This recipe hits the mark for all of the above.

If you love acorn squash and warm flavors, this recipe is for you!

The ingredients you will need

Notes on ingredients

Acorn squash: You can cut it in half lengthwise or horizontally, but I like the lengthwise presentation better.

Faro: Whole grain nut rich in fiber, protein and vitamins such as B3, magnesium and zinc. Use farro quick cooking as a time saver!

Vegetable broth: To cook the farro to give it more flavour

an onionAdds an aromatic flavor to the dish

garlicIt also adds flavour!

cabbage: Buying pre-shredded and pre-washed cabbage is a time-saver!

chickpeasAdds vegetable protein to the dish!

zaatar: It adds an earthy, mint, lemony flavor

Rosemary: Adds pine and pepper flavor

Pecan: Adds a crunchy texture and a great source of protein and fat!

Dried cranberries: It adds an element of sweetness in contrast to the savory farro mixture

Parmesan cheese: Adds a savory flavor (umami)

The equipment you will need (affiliate links – if you make a purchase, I receive a small commission)

baking sheet

How to make acorn-stuffed vegan squash

1. Bake the pumpkin. Preheat the oven to 375 degrees Fahrenheit, brush the zucchini with olive oil, salt, and pepper. Bake until fork tender, about 40-50 minutes.
2. Cook farro. Bring the vegetable broth and farro to a boil and then simmer, covered, until the farro is chewy, about 30-40 minutes.
3. Make the delicious filling. In a large skillet, cook onion, garlic, and kale. Stir in the farro, hummus, then remove from heat. Add thyme, rosemary, walnuts, and cranberries. Add salt and pepper to taste.
4. Fill the gourd. Fill each zucchini with about 1/2 cup of the farro mixture. Top with parmesan cheese.
5. Bake the pumpkin. Reduce oven temperature to 325°F, and bake zucchini until filling is heated through, about 15 minutes.

Expert tips

1. To save time, I like to use farro quick cooking, which cooks in just 10 minutes on the stovetop. It is partially cooked and dried, which takes much less time to cook.
2. Another time-saving tip is to buy pre-washed and pre-shredded kale.
3. Roast the cut side of the squash So it does not dry out and form thread-like strands.
4. Save any leftover filling for a delicious, satisfying topping for salads.

Frequently asked questions about the recipe

What pairs acorns to squash well?

Acorn Pumpkin pairs well with almost everything! Enjoy it as a side dish with chicken, salmon, turkey, or beef. It’s also delicious on top of pizza or mixed into pasta dishes.

Should you remove the skin from a squash before cooking?

You can keep the skin on the pumpkin – no peeling necessary!

How long does it take to cook acorn squash?

At 375 degrees Fahrenheit, it takes about 40-50 minutes to cook.

Can you eat acorn squash peel?

Could you! As long as the acorn squash is cooked sufficiently, the skin should be soft enough to eat, if you choose! It also peels off easily if you don’t want to. Or you can just scoop out the squash and stuffing right out of the skin without eating it.

Should cut squash be roasted up or down?

I suggest roasting the squash, cut side down, so it doesn’t dry out, and you don’t end up with stringy squash.

What flavors go well with acorn squash?

Acorn squash pairs well with savory spices like rosemary and thyme, and sweeter spices like cinnamon and ginger.

Is acorn squash healthy for me?

Pumpkin is high in antioxidants and contains vitamins A, C, B vitamins, potassium and magnesium.

Can I make this recipe vegan?

yes! Simply substitute Parmesan cheese for nutritional yeast!

Storage and preparation

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze acorn squash raw or cooked and store in the freezer for up to 3 months.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

Recipes that pair well

Instant green bean casserole

Stuffing mushrooms in a slow cooker

Slow cooker pumpkin buttermilk bread

Ringed Brussels Sprouts Salad

For more squash inspiration, check out my other recipes below!

Roasted butternut squash soup with seasoning

Stuffed acorn squash with lentil curry

Autumn harvest salad stuffed with acorn squash

Faro Breakfast Bowl

If you liked this recipe, Please be sure to comment and give it a 5-star rating below. If you do, share it on Instagram and Label me karalydonrd I will reshare it with my followers! If you want to save this recipe for later, be sure to Pin it on Pinterest!

Are you ready to enjoy foods like this without the guilt? Download my free guide: Rediscover the Joy of Eating: How to Stop Worrying About Food + Enjoy Every Meal.

This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes! The original post was published in November 2017.

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