Series: A Capsule Kitchen: Simple Stuffed Acorn Squash


This recipe is an excellent one for the holidays, as it is not only simple and delicious, it makes a rather nice presentation. It is fancy enough to feel a bit elevated and special, but not too fancy as to make it cumbersome to prepare.

As with all my recipes, feel free to use this more as a template, as there are so many yummy alternatives to use in your stuffing (I've listed a few at the end of the recipe to get you started).

Simple Stuffed Acorn Squash

Ingredients (I use frozen veggies, but fresh or canned are fine as well.)

1 acorn squash

½ cup brown rice, uncooked

handful of frozen carrots

handful of frozen corn

handful of frozen kale

handful of frozen mushrooms

handful of frozen peas

⅓ block of firm or extra firm tofu

Spices (I just shake out a little of each, and season to taste.)

Black pepper

Garlic salt

Nutritional yeast

Onion powder

Instructions

1. Cook the rice a bit ahead of time so that it’s ready to add to the stuffing.

2. Carefully slice the acorn squash in half and scoop out the seeds from the center of each half.

3. Place the squash face down on a baking sheet and bake in a preheated oven at 350° for 30-45 minutes, until tender and a bit browned.

4. While the squash is cooking, put all the vegetables into a pot and steam until just tender (about 7-10 minutes).

5. In a large bowl, mash the tofu with a fork into crumbles. Add the rice, veggies, and spices and mix thoroughly.

6. Once the squash is cooked, remove from the oven, turn face-side up, and add the stuffing to each half.



7. Place the stuffed squash back in the oven for 10-15 minutes, until the stuffing is thoroughly warmed, and is browned on top.

8. Remove from the oven and serve hot.

That’s it! Pair this yummy vegan dish with your favorite sides and bread or rolls. In our household, we typically keep it simple with some steamed potatoes, green beans, and cornbread or everyday bread, as the stuffed acorn squash is quite filling on its own.

I eat a vegan diet now, and have for many years, but I was a vegetarian first, beginning in my teenage years. A few years ago, I remembered how much I liked the stuffed squash my mom made for me at holiday dinners in place of turkey, and I thought I’d try my own version for myself and my husband.

Between our commitment to a vegan diet, and health-related dietary restrictions my husband has, we tend to stick with the few spices and ingredients that work for us (hence “A Capsule Kitchen”). Bonus, it saves us A LOT of money! That said, this recipe has so much creative potential. 

Here are a few options I think would be tasty:

1. Swap in chickpeas for the tofu and add some curry powder for an Indian flavor. 

2. Try couscous and lentils instead of rice and tofu.

3. Use black beans as the protein, and add corn, tomatoes, and some red and yellow peppers with cumin for a Southwestern taste.

4. Keep it traditional with breadcrumbs instead of rice, and add celery, onions, sage, and thyme.

As this is the last post of the year, I want to wish everyone a cozy, healthy, and restful holiday season. I will be back in the New Year with more writings and recipes. Peace.  


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