Vegetarian Stuffed Acorn Squash Recipe With Cornbread Stuffing

Acorn squash recipe

The Spruce / Victoria Heydt

  • Total: 62 mins
  • Prep: 10 mins
  • Cook: 52 mins
  • Yield: 6 servings

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

  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