Vegan Savory Stuffed Squash

Elevate your plant-based meal game with this hearty and flavorful Vegan Savory Stuffed Squash. Perfectly roasted acorn squash halves serve as a stunning edible bowl, filled with a nutrient-packed medley of sautéed quinoa, kale, mushrooms, and colorful vegetables. Toasted walnuts add a delightful crunch, while nutritional yeast and fresh thyme infuse the filling with rich, cheesy, and earthy notes. This recipe balances wholesome ingredients with ease, taking just 20 minutes of prep and minimal effort for a show-stopping dish that’s ideal for fall dinners, holiday tables, or wowing your guests with a vibrant and satisfying vegan entrée.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 acorn squash
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 chopped red bell pepper
• 200 grams, chopped button mushrooms
• 1 cup, cooked quinoa
• 2 cups, chopped kale leaves
• 1 cup, halved cherry tomatoes
• 1 cup, toasted and chopped walnuts
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon, chopped fresh thyme
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with half the salt and pepper.

Step 3

Place the squash, cut side down, on the lined baking sheet. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender.

Step 4

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and sauté for 3-4 minutes, until translucent.

Step 6

Add the minced garlic, red bell pepper, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables start to soften.

Step 7

Stir in the cooked quinoa, kale, cherry tomatoes, walnuts, and vegetable broth. Cook for an additional 5 minutes, allowing the liquid to reduce slightly.

Step 8

Mix in the nutritional yeast, fresh thyme, remaining salt, and pepper. Taste and adjust seasoning if necessary.

Step 9

Remove the squash from the oven and carefully turn them over.

Step 10

Fill each squash half with the quinoa and vegetable mixture, packing it in gently.

Step 11

Return the stuffed squashes to the oven and bake for another 15 minutes.

Step 12

Remove from the oven and let cool slightly before serving. Enjoy your hearty and delicious Vegan Savory Stuffed Squash!

Nutrition Facts

Serving size	(1716.7g)

Amount per serving	% Daily Value*
Calories	2199.7

Total Fat 123.2g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 60.0g
Cholesterol 0mg	0%
Sodium 4218.2mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 42.4g	0%
Total Sugars 24.5g
Protein 73.2g	0%

Vitamin D 0IU	0%
Calcium 631.2mg	0%
Iron 18.4mg	0%
Potassium 5186.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 12.6%

Carbs: 39.7%