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.
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!
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!
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!
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.
Print
Vegetarian Stuffed Acorn Squash
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 halves
- Category: Main Meals
- Method: Oven
- Cuisine: American
- Diet: Vegan
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
Erica Alspach says
This is absolutely delicious, I cook just for myself so I used 1 squash and “round about” the rest of the ingredients. I did marinate the tempeh in a combination of soy sauce coconut aminos and vegetable broth before making it. Absolutely delicious
Alexis Joseph says
Perfect, thank you Erica!!
CWlaz says
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 😊
Alexis Joseph says
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!
Carole says
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!
Alexis Joseph says
Awesome, thanks Carole!
Karen says
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!
Alexis says
Thanks so much for the feedback! Glad hubby approved 🙂
josie says
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!
Alexis says
Wahoo! Love the yellow raisin addition!!
Alexis says
Let me know how it is when you try it 🙂
Shay says
The filling is insane!!! I am so in love with this recipe!
Shay says
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!
Alexis says
Yay! You won't regret it girl!
Amy says
First time making acorn squash and tempeh and am seriously in love!! Going to be the best lunches all week!
Alexis says
So excited you tried it out! I am so jealous of your lunch game this week.
Amy says
First time making acorn squash and tempeh and am seriously in love!! Going to be the best lunches all week!
Alexis says
So excited you tried it out! I am so jealous of your lunch game this week.
Tara | Treble in the kitchen says
This looks SO stinking delicious. Love squash better than turkey any day!
Alexis says
AGREED. Try it out you won't regret it 🙂 Thanks for reading!
Tara | Treble in the kitchen says
This looks SO stinking delicious. Love squash better than turkey any day!
Kinsey says
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 🙂
Alexis says
You are the sweetest! Thanks you for your kind words and let me know how the recipes turn out 🙂