Vegetarian Stuffed Acorn Squash Recipe With Cornbread Stuffing

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 06/22/21
Acorn squash recipe

The Spruce / Victoria Heydt
Prep: 10 mins
Cook: 52 mins
Total: 62 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
276 Calories
10g Fat
48g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 276
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 48g 18%
Dietary Fiber 7g 27%
Total Sugars 23g
Protein 3g
Vitamin C 16mg 79%
Calcium 85mg 7%
Iron 2mg 9%
Potassium 714mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian stuffed acorn squash is easy to prepare yet makes an elegant entree for a vegetarian Thanksgiving or any special meal. This recipe is both vegetarian and vegan. Serve topped with a vegetarian gravy if desired. Scroll down for more vegetarian stuffed squash recipes.

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Ingredients

  • 3 large acorn squash

  • 2 tablespoons margarine, softened

  • 2 tablespoons olive oil

  • 1 medium onion, minced

  • 2 stalks celery, diced

  • 2 medium apples, coarsely chopped

  • 1/4 cup maple syrup

  • 1/2 cup raisins

  • 1/4 teaspoon parsley

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon rosemary

  • 1/2 teaspoon thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 package store-bought vegan cornbread stuffing mix

Steps to Make It

  1. Gather the ingredients and preheat oven to 400 F.

    Ingredients for acorn squash
    The Spruce / Victoria Heydt

  2. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.

    Scoop out acorn squash
    The Spruce / Victoria Heydt

  3. In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.

    Saute onions
    The Spruce / Victoria Heydt

  4. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.

    Reduce heat
    The Spruce / Victoria Heydt

  5. In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.

    Stuff acorn
    The Spruce / Victoria Heydt

  6. Place on baking sheet and cover each squash with foil.

    Tinfoil
    The Spruce / Victoria Heydt 

  7. Bake for 40 to 45 minutes, or until squash is soft.

    Bake squash
    The Spruce / Victoria Heydt

  8. Serve with vegetarian gravy if desired and enjoy!

    Serve acorn squash
    The Spruce / Victoria Heydt