Vegan stuffed acorn squash; perfect holiday side dish
If you are looking for a side dish for your holiday gatherings this year, look no further! This hearty, vegan stuffed acorn squash will steal the show every time. The robust flavor of the acorn squash pair perfectly with crisp Granny Smith apples and tart dried cranberries.
When I first began my health journey 20 years ago, I was convinced the only way to eat healthy was to eat a plant based diet. This led me to experiment with vegetables that I could use as "meat substitutes." I soon realized that the acorn squash was a delicious vegetable that could be used in a variety of different dishes, and was often the star of the meal.
The stuffing in this recipe is a version of one I used to see my dad make when I was a little girl for Christmas dinner.
Vegan Stuffed Acorn Squash
Serves 4 - 6
2 acorn squash
3 TBSP coconut oil
2 Granny Smith apples skin on, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 stalk celery, chopped
8 oz shitake mushrooms, chopped
1 1/2 cups Lundberg wild rice blend
1/2 - 3/4 cup dried cranberries
1 tsp salt
2 tsp ground sage
Preheat to 375°F. Slice the acorn squash in half, scooping out the seeds.
Melt 1 TBSP coconut oil, brush on the inside (the yellow part) of the squash.
Place squash skin side down on a baking sheet. Bake in oven for 45-50 minutes (until squash is tender).
While the oven is preheating, chop the onion, celery and apples. Mince the garlic.
Melt 1 TBSP coconut oil in a non stick skillet.
With the heat on medium high, add the garlic, stir for 30 seconds. Add the onion, celery, mushrooms and apples. Stir well to cover with coconut oil and cover with lid for 5 minutes. Turn off heat and let sit.
Cook rice according to package directions.
When rice is cooked, add to the ingredients in the skillet. Mix together well.
When squash is tender, remove from oven. Scoop rice filling in to the center of the acorn squash.
Make ahead tip ~ This recipe can be made up to 2 days ahead of time. Cook the squash, and store the cooked filling in an airtight container. The day of your meal, stuff the squash and cover with tin foil in a preheated 350 degree oven for 25-30 minutes.
*Please note that the affiliate links in this post do allow me to earn a small commission. I appreciate you supporting me in this way!
I only link products that I truly love and use myself.
Did you make this recipe?
Please leave a comment and tag @kleaneatingwithkristy on Instagram