Vegan Stuffed Acorn Squash Recipe
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Jump to RecipeThis vegan stuffed acorn squash recipe is a delicious and fun twist on a holiday meal. This stuffed squash is high in plant based protein and make a fantastic fall dinner.
A great and hearty 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 plant-based holiday recipe! This stuffed acorn squash has delicious flavor, plenty of spices, and is loaded with fresh tasty 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+!
This Stuffed Acorn Squash with TVP recipe is:
- Warming
- Satisfying
- Earthy
- Fresh
- Hearty
- Vegan, vegetarian, gluten free and dairy free
What’s In This Turkey-Stuffed Acorn Squash?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Meat alternative – we used TVP, but you can use a vegan ground beef substitute.
- Acorn Squash: we got ours from a farm down the street, it’s one of my favorite fall squashes!
- Olive Oil
- Carrots
- Celery
- Onion
- Garlic
- Garlic Salt: because you can’t have too much garlic! I love garlic salt, and use it in most of my recipes instead of regular salt.
- Ground Sage: a fall spice staple must-have.
- Black Pepper: We use black tellicherry peppercorns which give everything a fresh and spicy flavor.
- Nutritional yeast: a great alternative to parmesan cheese!
What Is Textured Vegetable Protein?
TVP (Textured Vegetable Protein) are small bits of soy protein, which has a very similar texture as ground beef. Because of this, TVP is really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas.
Meal Prep Recipes For the Win!
This vegan stuffed acorn squash with TVP is the perfect recipe for 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 homemade meals during the week when I don’t have time.
Browse all our 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.
How Do I Make This Vegan Stuffed Acorn Squash Recipe with TVP?
- 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, combine the 1 cup dried TVP with 1 cup of boiling water. Sit and allow the TVP to 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 TVP 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 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!
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)
Get the Same Ingredients I Used for This Stuffed Acorn Squash!
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Vegan Stuffed Acorn Squash
Ingredients
- 2 acorn squash halved and seeds removed
- 1 cup Textured Vegetable Protein (TVP) or cooked ground beef substitute
- 1 tablespoon extra virgin olive oil
- 3 carrots chopped
- 3 celery stalks chopped
- 1 sweet onion chopped
- 4 cloves garlic minced
- 1 teaspoon garlic salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon 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, combine the 1 cup dried TVP with 1 cup of boiling water. Sit and allow the TVP to 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 TVP 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 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!
Nutrition
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