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5 from 5 votes

Stuffed Acorn Squash

Delicious vegan stuffed acorn squash! Perfect for fall or the holidays.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Author: Karissa


For the lentils

  • 1/2 cup dry lentils
  • vegetable stock
  • 1/4 tsp allspice
  • 1/2 tsp garlic
  • 2 cups fresh kale chopped


  • Preheat oven to 400F degrees. 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 upright. Brush with maple syrup and sprinkle a little black pepper on top.
  • Bake for about 45 minutes, or until the squash is fork tender.
  • Make the tempeh sausage (instructions here) and the lentils while the squash bakes.

For the lentils

  • Cook the lentils, in a medium-sized pot, according to the package instructions - but substitute vegetable stock for the water, and mix in the allspice and garlic powder. 
  • 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.
  • In a large bowl, mix the lentils with the tempeh sausage and pepitas.
  • When the squash is tender, scoop in the filling. Top with vegan parmesan and bake for another 10-15 minutes.
  • Serve warm! Sometimes I like to drizzle a little extra maple syrup over top of the squash before serving.