Stuffed Acorn Squash (Dairy-Free, Gluten-Free, Vegan)

Fall……mmm….the time of year bringing reprieve from hot summer sun, beautiful leaves, and SQUASH!!

For weeks I have been scouring the ads, just waiting for the day when they go on sale. That day finally came and I laid hands on two cute little acorn squash.

Truth be told, I had never even touched one of these squash before last week. I had no idea how to pick a tasty one or how to cook it. But what’s life without a little adventure……and LOTS of google searching.

I found inspiration from this recipe for Quinoa Stuffed Acorn Squash ( and switched a few ingredients here and there until it reflected my tastes a bit more.

What a fun change, introducing a completely new dish into my repertoire. FullSizeRender

Stuffed Acorn Squash        Serves 4

Total Time – 1 hr (prep – 40 min; cook – 53 min)

  • 1/2 package (4 oz) tempeh, crumbled
  • 2 Tbs soy sauce or tamari
  • 2 Tbs lemon juice
  • 2 acorn squash
  • olive oil
  • salt and pepper to taste
  • 4 oz mushrooms, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 C packed spinach
  • 1/3 C pine nuts
  • 1/3 C dried cranberries
  • 1/3 C fresh basil, chopped
  1. Preheat oven to 375º F.
  2. Combine soy sauce and lemon juice in bowl and add crumbled tempeh. Marinate for at least 15 minutes.
  3. Slice squash lengthwise and scrape out seeds and guts. Lightly brush oil on flesh and sprinkle with salt and pepper. Arrange squash flesh side down in a deep baking dish and bake 45 minutes.
  4. Meanwhile, cook quinoa and heat 2 Tbs of water in a large frying pan over medium heat. Saute onions, mushrooms, tempeh, and garlic for 5-8 minutes until softened. Add spinach and cook until it begins to wilt. Remove from heat and add quinoa, pine nuts, cranberries, basil, and salt and pepper to taste.
  5. Remove squash from the oven and turn them flesh side up. Fill with stuffing and cook for an additional 8 minutes.
  6. Serve warm and enjoy!

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