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Roasted Stuffed Acorn Squash (Vegan, Vegetarian, Gluten Free)

This vegan stuffed acorn squash is a delicious and fun twist on a holiday meal. These fall flavors are high protein, low carb, gluten free.  A great and healthy fall or winter favorite that everyone at the table will love!  Great for any fall or winter gathering, and a great dish to make ahead of time for easy dinner party entertaining.

Here is one amazing planti-ful plant-based holiday recipe! This stuffed acorn squash has delicious flavor, plenty of spices, and is loaded with fresh healthy vegetables.This recipe inspiration for this came from my dad who made a version with stuffed sausage.  I opted for TVP (Textured Vegetable Protein), and this came out so fantastic! Both Brett and I gave it a A+!

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This Stuffed Acorn Squash with TVP recipe is:

  • Warming
  • Satisfying
  • Earthy
  • Fresh
  • Hearty
  • Vegan, vegetarian, gluten free and dairy free

Meal Prep Recipes For the Win!

This vegan stuffed acorn squash with TVP is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge for later!  Easy peasy.

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What’s In This Turkey-Stuffed Acorn Squash?

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How Do I Make This Vegan Stuffed Acorn Squash Recipe with TVP?

  1. Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.
  2. Meanwhile, combine the 1 cup dried TVP with 1 cup of boiling water.  Sit and allow the TVP to absorb the water.
  3. To a pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper.  Saute on low heat for about 7 or 8 minutes until the veggies have begin to soften.  Add the TVP to the pot, and cook over low heat until mixture is well-combined and hot.
  4. Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked TVP mixture.  Place the stuffed squash back in the oven for 15 minutes to heat, and top with nutritional yeast and a little extra ground black pepper.  Mangia!

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Other Vegan Fall and Winter Recipes You’ll Love!

Sourdough Bread Stuffing with Sage (Low Sodium Stuffing Recipe!)

Whole Wheat Pretzel Wreath with Sweet Herb Mustard Dipping Sauce

Pumpkin Mac and Cheese (Vegan, Gluten Free)

Vegan Garlic Breadsticks Recipe (Copy Cat Recipe, Vegan)

Stuffing Hash Browns (Best Leftover Stuffing Recipe)

vegan stuffed acorn squash recipe healthy vegetarian thanksgiving christmas recipes with acorn squash roasted stuff acorn squash

Get the Same Ingredients I Used for This Stuffed Acorn Squash!

As always, if you make  this vegan stuffed acorn squash recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

vegan stuffed acorn squash recipe healthy vegetarian thanksgiving christmas recipes with acorn squash roasted stuff acorn squash

Vegan Stuffed Acorn Squash with TVP (Keto, GF)

This vegan stuffed acorn squash with TVP is a delicious and fun twist on a holiday meal. These fall flavors are keto, low carb, gluten free. 
5 from 3 votes
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Course Dinner, Holiday
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 acorn squash halved and seeds removed
  • 1 cup Textured Vegetable Protein (TVP) or cooked ground beef substitute
  • 1 tablespoon olive oil
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground black pepper
  • Nutritional Yeast

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.
  • Meanwhile, add 1 cup TVP in a bowl and stir in 1 cup boiling water. Allow TVP to sit for a few minutes and absorb the water.
  • To a pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper.  Saute on low heat for about 7 or 8 minutes until the veggies have begin to soften.  Add the cooked turkey to the pot, and cook over low heat until mixture is well-combined and hot.
  • Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked turkey mixture.  Place the stuffed squash back in the oven for 15 minutes to heat.
  • Remove from oven and top with nutritional yeast and a little extra ground black pepper.  Mangia!
Keyword healthy vegan fall holiday recipes, healthy vegan TVP recipes, Keto vegan recipes, thanksgiving recipes with TVP, TVP stuffed squash, vegan stuffed acorn squash, vegan thanksgiving acorn squash recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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