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The Spruce / Victoria Heydt
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.
Ingredients
- 3 acorn squash
- 2 tablespoons margarine (softened)
- 2 tablespoons olive oil
- 1 onion (minced)
- 2 stalks celery (diced)
- 2 apples (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 and pepper, to taste
- 1 package store-bought vegan cornbread stuffing mix
Steps to Make It
-
Gather the ingredients and preheat oven to 400 F.
The Spruce / Victoria Heydt -
Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
The Spruce / Victoria Heydt -
In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
The Spruce / Victoria Heydt -
Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
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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.
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Place on baking sheet and cover each squash with foil.
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Bake for 40 to 45 minutes, or until squash is soft.
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Serve with vegetarian gravy if desired and enjoy!
The Spruce / Victoria Heydt
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