This vegan stuffed acorn squash is loaded with veggies, wild rice, lentils, cranberries and walnuts. Together, these ingredients create a flavorful and nutritious meal.
Skill: Intermediate | Time: 1 hr 20 min | Servings: 4
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Vegan Roasted Acorn Squash: Tips
To make a vegan stuffed acorn squash, start by roasting the squash. Cut the squash in half and scoop out the seeds. Then, poke holes (I use a fork) in the orange flesh of the acorn squash. The poked holes help with even cooking.
Brush your acorn squash with some oil, salt and pepper before roasting. The result is a beautiful, simple but flavorful vegan roasted acorn squash, ready to be filled to the max with a tasty stuffing!
Vegan Stuffed Acorn Squash Ingredients
You can stuff your roasted vegan acorn squash however you like but I always choose a wild rice, lentil, cranberry and walnut stuffing. This filling is also packed with vegetables that provide lots of flavor.
Overall, these ingredients make for a nicely balanced vegan meal! In fact, we get all 6 of the food groups for a balanced vegan diet.
Vegan stuffed acorn squash with wild rice is a popular option. Wild rice is a delicious variation on a regular rice stuffing.
When it comes to nutrition, enjoying a wide variety of foods has its benefits. So switching up your rice selection can help make meals more interesting.
To me, wild rice has a deeper, nuttier flavor compared to regular white or brown rice which provides a more simple flavor.
Adding lentils to the stuffed squash filling rounds out this meal! I use canned lentils for this recipe (that I drain and rinse) but any type of cooked lentil works.
Cranberry and walnuts stuffed into acorn squash is another classic combination. These two ingredients add so much to this vegan acorn squash recipe!
Cranberries offer a sweet flavor which can balance out the other rich, savory and salty flavors of the rest of the stuffing. They’re also packed with antioxidants which is a nice bonus!
Walnuts are being used in this recipe for so many reasons. Firstly, they add a needed crunch. The other ingredients tend to be on the softer side so adding a walnut crunch is a nice combination.
Walnuts are also providing plant-based proteins and healthy fats (including omega 3s) along with fiber. Sometimes, vegan meals can lean more heavily towards carbohydrates, so tossing in a delicious source of protein and healthy fat is a nice to help balance out the nutrition.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Filling Vegan Dinner Recipes
Vegan Stuffed Squash with Wild Rice Filling
- Cutting Board
- Rice cooker
- Baking tray
- Silicone baking mat
- Large pan
Wild Rice Stuffing
- ½ C wild rice
- 1 C vegetable broth
- 1 tbsp oil (I use olive or avocado oil)
- ¾ C celery , finely diced
- ¾ C onion , finely diced
- ¾ C carrot , finely diced
- 1 ½ C mushrooms , chopped (button or cremini)
- ½ C lentils , drained and rinsed (if from a can)
- 1 ¼ tsp Herbamare seasoning (or ½ tsp salt + ¾ tsp herb blend)
- ½ tsp garlic powder
- ½ tsp ground sage
- ½ tsp dry thyme
- ¼ tsp ground nutmeg
- ¼ tsp celery seed
- ¼ C dry cranberries
- ½ C walnuts , chopped
- 2 tbsp fresh parsley , chopped (optional)
- salt (to taste)
- black pepper (to taste)
- 2 small squash (acorn or kabocha)
- 1-2 tbsp oil
- salt (to taste)
- black pepper (to taste)
- Preheat the oven to 400 °F.
- Cut the 2 squashes in half so you have 4 halves. Scoop out the inside seeds then wash the squash pieces.
- Poke some holes in the squash pieces with a fork. Place the squash onto a baking tray (line with parchment or a silicone mat for easy clean up).
- Brush the squash pieces with the oil.
- Sprinkle salt and black pepper over the squash to taste.
- Bake for 40 minutes, until the squash is tender throughout.
Wild Rice Stuffing:
- Place the ½ C wild rice and 1 C vegetable broth into a rice cooker and cook until the liquid is absorbed and the rice is tender. If you don’t have a rice cooker, add the rice and broth to a pot, bring up to a boil, place a lid on the pot and turn the heat down to low; cook for 15-20 minutes, until the rice is tender.
- While the rice cooks, chop the vegetables. Place the 1 tbsp oil, ¾ C celery, ¾ C carrot, ¾ C onion and 1 ½ C mushrooms into a large pan over medium heat. Cook until the vegetables soften, about 8 minutes.
- Next, add the ½ C lentils and the spices (1 ¼ tsp, ½ tsp garlic powder, ½ tsp ground sage, ½ tsp dry thyme, ¼ tsp ground nutmeg, ¼ tsp celery seed). Cook for another 2 minutes, stirring the spices through.
- Take the pan off heat and toss in the cooked wild rice, ¼ C dry cranberries, ½ C chopped walnuts, 2 tbsp chopped fresh parsley. Season with salt and pepper to taste.
- Divide the wild rice stuffing evenly between the 4 squash halves. Top with additional parsley if desired.