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    Hummusapien » Recipes » Lunch and Dinner » Vegetarian Stuffed Acorn Squash with Tempeh "Sausage"

    ★★★★★ from 5 reviews

    Vegetarian Stuffed Acorn Squash with Tempeh "Sausage"

    Published Nov 17, 2016 · Modified Nov 9, 2022 · by Alexis Joseph · 21 Comments

    Jump to Recipe

    Enjoy this flavorful, high-protein Vegetarian Stuffed Acorn Squash with tempeh "sausage!" A healthy meatless meal perfect for any night of the week. Vegan, gluten-free, and carnivore-approved.

    Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!

    Stuffing yummy things with even yummier things is always a stupendous idea. And I love me some squash! Butternut Squash Pasta anyone?!

    I have a love for Thanksgiving recipes that grows exponentially each year. The last couple years since finishing grad school have been quite a whirlwind. We opened Alchemy, the blog grew, I met my hunky boyf, and life just hasn't seemed to slow down. Long story short, I don't get to go home as much as I'd like to.

    Thanksgiving has always been synonymous with home. I have vivid memories of my dad cutting the bird with an electric knife, my grandma topping the sweet potato casserole with marshmallows, and my mom asking everyone thirty nine times if anyone needs anything. There's something very special about this time of year and the quality fam time that comes along with it that we anticipate all year long.

    I get warm and fuzzy just thinking about it!

    Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!

    I'm not super fussy about what I eat on Thanksgiving.

    That would be like going to the candy store on Valentine's Day and asking for carrot sticks. It's just not what you do. Yes, you can by all means make healthier versions of the classics that still taste like a dream (Healthy Green Bean Casserole and Maple Balsamic Roasted Brussels to name a couple); but I firmly believe that on holidays it's equally as important to indulge in the good stuff.

    I mean Aunt Dee's chocolate pecan pie basically has my name written on it---corn syrup and all.

    I was so excited to partner with my pals at Kroger on an #EasyFancy dish because a) I'm there like three times a week so they're basically my Columbus fam and b) they always have the most rockin' deals on Simple Truth nuts and squash in the fall. P.S. both of those go on sale November 16th so run, don't walk.  You know I die for a good bargain and man oh man do they deliver!

    Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!

    This Tempeh Sausage Stuffed Squash tastes like you slaved away in the kitch all day to make it but really it's just some awesome spices working their spicy magic. 'Tis easy and 'tis fancy. 'Tis #EasyFancy!

    Now let's chat more about these sexy sasaugy thangs. Since I love stuffing and stuffing seems to always have sausage in it, I decided to make a version that had all those fab flavors without the actual meat part. This makes a rad vegetarian main dish for those that won't partake in the turkey since tempeh is packed with protein, fiber, and lettuce not forget...all the probiotics! That said, it's totally carnivore-approved. My meat-loving boyfriend ate two in one sitting!

    Because this recipe is so easy and delish, it would be a crime to save it for Turkey Day and Turkey Day only. Whip up this recipe on Sunday for filling lunches all week long. BAM!

    Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!

    If you want to kick it up a notch (and you do!), feel free to put a batt of butter (or Earth Balance if that's your jam) along with a hefty sprinkle of salt and pepper in the cavity of each squash before roasting.

    BAM! And once again I feel like Emeril. He'd totally wrap these in bacon and change the world.

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    stuffed squash

    Vegetarian Stuffed Acorn Squash

    ★★★★★ 4.8 from 5 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 mins
    • Yield: 6 halves 1x
    • Category: Main Meals
    • Method: Oven
    • Cuisine: American
    • Diet: Vegan
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    Description

    Enjoy this flavorful, high-protein Vegetarian Stuffed Acorn Squash with tempeh "sausage!" A healthy meatless meal perfect for any night of the week. Vegan, gluten-free, and carnivore-approved.


    Ingredients

    Units Scale
    • 3 acorn squash, halved and de-seeded
    • ⅓ cup pecans, finely chopped
    • 2 tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 8oz sliced mushrooms
    • 3 cups chopped kale
    • 1-8 oz package tempeh, finely chopped (gluten-free if necessary)
    • 1 tbsp fennel seed (start with 2 tsp if you want to go easy on the sausage flavor)
    • ¾ tsp dried thyme
    • ¾ tsp dried rosemary
    • 1 tsp oregano
    • ½ tsp red pepper flakes
    • 1 tsp dried sage
    • 2-3 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
    • 1 tbsp nutritional yeast
    • 2 tsp pure maple syrup
    • 1 ½ tsp lemon juice
    • salt and pepper, to taste

    Instructions

    1. Preheat oven to 375°F. Halve squash (from stem to root) and remove seeds. Rub with a drizzle of olive oil and sprinkle with salt and pepper.
    2. Place squash cut-side-down on a baking sheet lined with a Silipat or parchment paper. Place pecans on a separate lined baking sheet. Bake pecans for about 10 minutes and roast squash for about 35-40 minutes (depending on size), or until fork tender.
    3. Meanwhile, heat olive oil in a large pan or dutch oven over medium heat. Add onion and sauté for about 5 minutes. Add garlic, mushrooms, kale, and tempeh and sauté for another 10 minutes.
    4. Add the rest of the ingredients and cook for 5-10 more minutes, or until tempeh is browned. Season with salt and pepper to taste.
    5. Stuff the tempeh mixture evenly into the cooked squash halves. Top with pecans. Serve hot.

    Notes

    Some readers have added chopped apple or dried cranberries/raisins and loved it!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. CWlaz says

      December 04, 2021 at 8:03 pm

      Made this for dinner today. A couple things:
      — Photos are confusing, as they show squash slices rather than the recipe-described halves.
      — All the sautéing of ingredients made a disGUSTing crunchy mess stinking on the pan! I had decided that I never would make it again since it was going to be so hard to clean.
      — Flavor of this is AMAZINGLY good!!
      What a dilemma! Trying to figure out if the cleanup is hard enough to balance the wonderful flavor….
      probably so 😊

      ★★★★

      Reply
      • Alexis Joseph says

        December 06, 2021 at 11:04 am

        Hey there! I'm thrilled you love the flavor. These are indeed 6 squash halves (3 squash) per the photos, they were just smaller squashes. Feel free to use a non-stick pan for easier cleanup. Enjoy!

        Reply
    2. Carole says

      December 02, 2020 at 1:58 am

      This is my favorite type of recipe, as in its very flexible. It’s still holds up even when you’re missing something, or want to add something. I was out of mushrooms, but it was still totally “meaty” and substantial. I’ve read the comments from folks adding things that sound good, too. I’ll be making this on the reg! Thanks!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 02, 2020 at 2:32 am

        Awesome, thanks Carole!

        Reply
    3. Karen says

      October 13, 2018 at 10:09 pm

      Came to your delicious recipe from She Likes Food. We used to have a favorite stuffed acorn squash recipe, so I was interested to try your plant-based recipe. The verdict is that my husband and I loved it, but the kids not so much. I recommend adding chopped apples along with the mushrooms, increasing the amount of mushrooms, decreasing the amount of soy (as it got too salty for my taste), and decreasing the amount of fennel seed (because it was too strong for my husband). Thanks for sharing this great recipe. We will be making it again!

      ★★★★★

      Reply
      • Alexis says

        October 14, 2018 at 9:30 am

        Thanks so much for the feedback! Glad hubby approved 🙂

        Reply
    4. josie says

      October 12, 2018 at 6:23 pm

      Auditioned this for a Thanksgiving entree. So much of the family is now vegan or vegetarian - I think this Made the cut! I will use fresh herbs ( thank you, herb garden!) and perhaps add yellow raisins to the stuffing. Thank you, thank you!

      Reply
      • Alexis says

        October 14, 2018 at 9:31 am

        Wahoo! Love the yellow raisin addition!!

        Reply
    5. Alexis says

      December 02, 2016 at 8:52 am

      Let me know how it is when you try it 🙂

      Reply
    6. Shay says

      November 30, 2016 at 9:17 pm

      The filling is insane!!! I am so in love with this recipe!

      ★★★★★

      Reply
      • Shay says

        December 02, 2016 at 9:59 am

        Oohhh I did make it!!! Sooo amazingly delicious! I am thinking of how else I can use the filling (burritos, bowls) as I can't get enough!

        ★★★★★

        Reply
    7. Alexis says

      November 26, 2016 at 11:23 pm

      Yay! You won't regret it girl!

      Reply
    8. Amy says

      November 21, 2016 at 3:34 pm

      First time making acorn squash and tempeh and am seriously in love!! Going to be the best lunches all week!

      Reply
      • Alexis says

        November 21, 2016 at 11:35 pm

        So excited you tried it out! I am so jealous of your lunch game this week.

        Reply
    9. Amy says

      November 21, 2016 at 3:34 pm

      First time making acorn squash and tempeh and am seriously in love!! Going to be the best lunches all week!

      Reply
      • Alexis says

        November 21, 2016 at 11:35 pm

        So excited you tried it out! I am so jealous of your lunch game this week.

        Reply
    10. Tara | Treble in the kitchen says

      November 18, 2016 at 11:26 am

      This looks SO stinking delicious. Love squash better than turkey any day!

      Reply
      • Alexis says

        November 21, 2016 at 11:45 pm

        AGREED. Try it out you won't regret it 🙂 Thanks for reading!

        Reply
    11. Tara | Treble in the kitchen says

      November 18, 2016 at 11:26 am

      This looks SO stinking delicious. Love squash better than turkey any day!

      Reply
    12. Kinsey says

      November 17, 2016 at 11:23 pm

      Yummy yummy thanks for this much needed recipe (not really though because I have anxiety trying to pick out what I am going to make lol)!!! However, your eats never fail, so if it comes down to choosing recipes by blog, yours will be the winner winner 🙂

      Reply
      • Alexis says

        November 21, 2016 at 11:46 pm

        You are the sweetest! Thanks you for your kind words and let me know how the recipes turn out 🙂

        Reply

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