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Tempeh Sausage Stuffed Squash

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x


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


  • 3 acorn squash, halved and de-seeded.
  • 1/3 cup Simple Truth pecans, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup Simple Truth sliced mushrooms
  • 3 cups chopped kale
  • 1-8 oz package tempeh, finely chopped (gluten-free if necessary)
  • 1 tbsp fennel seed
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp dried sage
  • 3 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
  • 1 tbsp nutritional yeast
  • 2 tsp pure maple syrup
  • 1 1/2 tsp lemon juice
  • salt and pepper, to taste


  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 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.


Inspired by Post Punk Kitchen