Vegan Stuffed Acorn Squash

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Plant-based sausage, lentils, kale, and pepitas come together to make a heavenly filling for vegan stuffed acorn squash. (This recipe happens to be gluten-free!)

If you're looking for a delicious main dish to make for a family dinner, Thanksgiving, or Christmas this stuffed squash fits the bill. It's flavorful, satiating, and super festive. The filling is also packed with protein and nutrition while still tasting indulgent.

Soft, seasoned lentils paired with crunchy pepitas and vegan sausage is heaven in your mouth. Plus, we're adding some greens in there. Top with vegan parmesan for extra umami flavor!

Jump to:

• Ingredients
• Instructions
• Variations
• Make Ahead and Storage
• Recipe
• Reviews

Ingredients

This vegan acorn stuffed squash recipe is super customizable so make sure to check out the "variations" section below.

See recipe card for quantities.

• Acorn squash: This recipe calls for two medium-sized squash.
• Maple syrup
• Black pepper and salt
• Vegan sausage: There are several brands of vegan sausage that can be found in the freezer section of most grocery stores. Or, you can make homemade tempeh sausage crumbles.
• Pepitas
• Vegan parmesan: Make this homemade version or grab your favorite from the store.
• Seasoned Lentils:
  • Dried lentils
  • Vegetable broth: We'll be using veggie broth instead of water to cook the lentils because it offers more flavor.
  • Allspice and garlic
  • Fresh kale

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Instructions

Cook the Squash

• Preheat oven to 400°F. Cover a baking sheet with parchment paper or a silicone baking mat. 
• Cut the acorn squash in half, horizontally. Scoop out the pulp/seeds and discard (or you can roast the seeds in place of the pepitas.)
• Place on the baking sheet. Trim the pointy ends off so the squash will sit flat. Brush with maple syrup and sprinkle a little black pepper and salt on top.
• Bake for about 45 minutes, or until the squash is fork tender.

Prepare the Sausage

• Prepare the vegan sausage according to the package instructions, or make crumbled tempeh sausage (instructions here), while the squash bakes.

Cook the Lentils

• Simmer the lentils with the vegetable broth, allspice, and garlic until the lentils are tender. Find specific cooking times on the lentils package.
• When the lentils are finished cooking, turn off the heat but leave the pot on the burner. Mix in the chopped kale and cover for 5 minutes until the kale is tender.

Stuff It

• In a large bowl, mix the lentils with the vegan sausage and pepitas.
• Stuff the tender squash halves with the filling. Top with vegan parmesan and bake for another 10-15 minutes.
• Serve warm!

Variations

This recipe is super easy to adjust to your preferences.

• Kale: Instead of kale, use your favorite greens! Spinach or collard greens are great options.
• Pepitas: You can use sunflower seeds instead.
• Vegan sausage: Other protein sources like tofu or TVP can be substituted.
• Squash: This recipe can also be made with butternut squash - or even baking pumpkins! The cooking times may vary.

Make Ahead and Storage

Stuffed squash is actually a favorite meal prep recipe of mine during the fall season. It stores and reheats very well.

Store in the fridge in an airtight container for up to 3 days. To reheat, I prefer to microwave my stuffed squash for about 3 minutes. You can also heat it back up in the oven at 375°F for about 15 minutes.

Recipe