Delicious Stuffed Acorn Squash
An easy, heartwarming recipe for Stuffed Acorn Squash filled with flavorful tempeh, mushrooms, and herbs, perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 acorn squash (halved)
- 1 (8-ounce) package tempeh
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- ½ yellow onion (chopped)
- 8 ounces cremini mushrooms (diced)
- 3 garlic cloves (minced)
- ⅓ cup coarsely chopped walnuts
- 1 tablespoon tamari
- 1 tablespoon apple cider vinegar
- ½ tablespoon chopped rosemary
- ¼ cup chopped sage
- ⅓ cup dried cranberries
- Fresh parsley and a few pomegranate arils (for garnish)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the squash halves cut-side up, drizzled with olive oil, salt, and pepper, for about 40 minutes.
- While the squash roasts, steam the tempeh for 10 minutes, then crumble it.
- In a skillet, heat olive oil and sauté the onion with salt and pepper for 5 minutes. Add mushrooms and cook until soft, about 8 minutes.
- Stir in the crumbled tempeh, garlic, walnuts, tamari, vinegar, rosemary, and sage. Cook for an additional 2-3 minutes.
- Fold in cranberries and season with salt and pepper.
- Scoop the filling into the roasted squash halves and garnish with parsley and pomegranate arils.
Notes
This recipe is easily customizable; feel free to add spices or additional vegetables to the stuffing.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
