Protein-packed, and stuffed with vegan sausage, spinach, red pepper and apple, these sweet + savoury vegan stuffed acorn squash halves are actually pretty simple to make and so delicious, you’ll fall in love. The perfect entree, whether you’re looking for something to serve vegetarians at Thanksgiving, or just a cozy Saturday night dinner at home.

stuffed acorn squash on baking sheet

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You KNOW how much I love my vegetables – I mean, I wrote a book called Eat More Plants –  so this vegan sausage stuffed acorn squash is my idea of a good time: you’re stuffing a vegetable with other vegetables? Sign this dietitian up!

But I also have a family to feed, and getting them on board with my ideas isn’t always easy.

I have to say that I know I really nailed this recipe, because my husband said that he really likes it, multiple times at dinner. In case you didn’t know, I’m actually the only plant person in my house (the rest of my family are omnivores!) and they’re not as, ahem, inclined to whole food living as I am. 

On more than one occasion, I’ll get feedback from my community saying how their kids just love one of my recipes and in my head I’m thinking to myself “thank goodness because my kids totally complained about it”! So, their enthusiastic embrace of this vegan stuffed squash recipe means that it’s sure to satisfy even the plant-skeptics.

I know that a lot of other stuffed squash recipes use quinoa or rice, but honestly, I just don’t think a starchy vegetable stuffed with grains qualifies as a main dish. Where’s the protein?

So I’m stuffing the acorn squash with protein-packed vegan sausage so it’s actually filling and satisfying for longer than 10 minutes. I love serving this stuffed squash with my creamy maple tahini kale apple salad because it manages to feel fresh yet comforting all at once.

A few tips and tricks to nailing this filling vegan stuffed squash

There are so many different types of squash, but smaller acorn squash are the perfect vessel for making stuffed squash recipes because each half is just right for one serving! Roasted acorn squash are so easy to make, and will work with a ton of different fillings.

roasted acorn squash halves on baking sheet
plate with crumbled sausage beside other ingredients: celery ribs, apple, red bell pepper, baby spinach, garlic, onion

Which vegan sausage to use? I really like using a wheat/seitan-based apple sausage here, like Field Roast or Gusta. I like seitan because it has a great texture but it’s also high protein, typically 20-25g per link. But you could use any sausage you love, even Beyond Sausage, which is perfect as a gluten free option. As long as it has a complimentary flavour! A Mexican-spiced or Teriyaki-flavoured link might not work as well.

stuffed acorn squash on baking sheet
stuffed acorn squash with salad on brown plate

Making this for the holidays, or guests? Save yourself some time and make the filling in the morning, or up to a day in advance to make this recipe more hands off come dinnertime.

More Cozy Acorn Squash Recipes

stuffed acorn squash on baking sheet

Vegan Sausage Stuffed Acorn Squash

4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
This cozy, comforting plant-based main is packed with 10 different plants and plenty of plant-based protein. Perfect for Sunday dinner, or a special holiday meal!
5 from 6 ratings
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Ingredients

Stuffed Acorn Squash

  • 2 smaller acorn squash, 2 – 2½ pounds (900-1125g) total
  • 2 tablespoons avocado oil, divided
  • 4 links regular or gluten free vegan sausage, crumbled
  • 1 medium yellow onion, diced
  • 1 medium red pepper, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt, plus more for seasoning
  • 4 packed cups baby spinach
  • 1 medium apple like Gala or Honeycrisp, diced
  • freshly cracked pepper

Stuffed Squash Topping

  • 2 tablespoons panko bread crumbs, gluten free if needed
  • 1 tablespoon vegan parmesan, or nutritional yeast
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
Imperial – Metric

Instructions 

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment, set aside.
  • Cut acorn squash in halves. Rub halves with 1 tablespoon (15 mL) of the oil and season with a bit of salt and pepper. Place cut side down on baking sheet and bake until tender but not mushy, about 35-40 minutes.
  • Meanwhile, prepare the filling: heat remaining tablespoon (15 mL) of oil in a large nonstick skillet over medium. Add sausage and cook, stirring constantly, until starting to brown, 3-5 minutes. Scrape into a bowl and place skillet back on heat.
  • Cook onion, celery and red pepper until onion is fully softened, about 7-10 minutes. Add garlic, thyme, onion powder, paprika and salt and cook, stirring constantly for one minute. Turn off heat.
  • Add sausage crumbles and spinach to the pan and stir until spinach is wilted, 1-2 minutes. Add apple and stir through. Set aside.
  • When squash is ready, remove from oven and turn cut side up. Stuff halves with sausage mixture. Turn oven to high broil.
  • In a small bowl, combine crumbs, nutritional yeast, salt and garlic powder. Sprinkle over the stuffed squash halves and place until the broiler – watch closely! – until crumbs are golden brown, about 1 minute.

Notes

This recipe makes enough filling to fill 4 small squash halves in a heaping manner or 6 squash halves more modestly. Your choice! The leftover filling is delicious in a wrap too.
Store leftovers, covered in the fridge, for up to 3 days.
Freeze leftover squash by wrapping tightly in tin foil. To reheat, place in a baking dish, cover with foil and bake from frozen at 350 for 45-60 minutes until hot all the way through.
Reheating from chilled? It should take 20-30 minutes in the oven, or just chop up the squash and give it a reheat on the stove top, it will turn into a more stew-like consistency that’s delicious with some nice sourdough bread.
Cuisine: American
Course: Main Course
Author: Desiree Nielsen, RD

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