Stuffed Acorn Squash Recipe | Vegan + Healthy! | Vegan Holiday Dinner - Abbey's Kitchen (2024)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

Thisdelicious Stuffed Acorn Squash recipe with Wild Rice, Apples & Caramelized Onions is gluten-free, vegan and perfect for fall or winter!

Getting ready for the holidays can be stressful. The food planning and prep alone is a week-long endeavour, and then you have to miraculously make it through an entire day with your family. It’s a LOT. For most of my life I didn’t have to worry about any major food intolerances at the dinner table, but today it seems like everyone has their shtick. It might be that they’re vegetarian, or gluten free, or they just don’t eat mushrooms, but whatever it is, you’ve got to be ready. That’s why I LOVE this stuffed acorn squash recipe.

Why This Recipe Works

The entire family loves this stuffed acorn squash recipe to bits, and they accommodate a wide range of dietary restrictions and palates. No dairy, no meat, no animal products, no gluten.

This dish is also really easy to make and looks gorgeous so it’s perfect for a holiday dinner when you want to impress guests without doing a ton of work.

This vegan friendly acorn squash recipe is also something you can prep ahead of time to make the holidays less stressful. Making components ahead of time really helps cut down on the holiday madness.

Key Ingredients

Acorn Squash – You want to pick an acorn squash with a smooth, dry rind with no cracks or soft spots on the exterior. The skin should also be on the duller side as a shiny acorn squash means it’s not fully ripe.

Apples – Green apples are a bit on the tart side so if you want a sweeter apple, you’re welcomed to change it to an apple of your choice.

Wild Rice – We picked wild rice for this stuffed acorn squash recipe as it has a wonderful chewy texture and a roasted, nutty flavour to it. If you want to substitute regular brown rice or quinoa, that also will work.

Mushrooms – Mushrooms give this a “meaty” feel to it. If you don’t like mushrooms, you’re welcomed to leave it out. Add more white beans instead to bulk it up.

How to MakeThis Recipe

Step 1: Preheat oven to 415 F. Place the acorn squash cut side down onto a baking tray or dish and cover with foil. Bake for about 40-45 minutes until tender. Remove and allow to cool just enough to touch.

Step 2: Meanwhile, while the acorn squash is roasting, add the wild rice and vegetable stock to a small sauce pot and bring to a boil. Reduce heat to low and cook for about 35 minutes or until all of the liquid is absorbed. Transfer to a large bowl.

Step 3: At the same time, in a large skillet, add two tablespoons of olive oil over medium low heat. Add the onion and cook low and slow for about 50-60 minutes or until caramelized and golden. Season with salt and pepper, to taste. Transfer to a large bowl with the rice when finished.

Step 4: When the onions are done, return the pan to the heat and add in the additional tablespoon of oil. Add the sage, garlic and mushrooms and cook for 5 minutes.

Step 5: Then add in the apples and saute for 1 minute. The apple gives the stuffed acorn squash and nice crunch!

Step 6: Then add in the kale and cook until wilted. Season with salt and pepper. Add to the large bowl.

Step 7: Add in the white beans and saute to combine then transfer to a bowl.

Step 8: In a large bowl, mix in the cranberries, pecans, pomegranate arils and two teaspoons of pomegranate molasses. Season with salt and pepper, to taste and mix everything together.

Step 9: Divide the mixture between the four acorn squash. Drizzle with the remaining two teaspoons of molasses and bake for 15 minutes until the stuffed acorn squash is golden brown.

Expert Tips

You can totally substitute whatever odds and ends you’ve got lying in your fridge around the holidays, or whatever you know your guests will like. I love that this stuffed acorn squash recipe packs protein and fibre without the fat, so it’s super nutritious even though it tastes decadent and festive.

If you do not have fresh sage, you can substitute with dried sage. When substituting dried herbs for fresh, the ratio is 1 teaspoon dried to 1 tablespoon fresh.

If you have trouble cutting your acorn squash in half, you can pop it in the microwave for a couple of seconds to soften it, making it easier to slice through.

We roast the acorn squash cut side down as it allows steam to be trapped in the cavity of the squash and keeps it moist as it roasts.

Recipe FAQs

More Recipes You May Like

If you’re looking for more holiday cooking inspo like this stuffed acorn squash recipe, give these a try!

• VEGAN MUSHROOM PASTA
• VEGAN FETTUCCINI ALFREDO (GLUTEN FREE)
• VEGAN BROWN BUTTER BUTTERNUT SQUASH NOODLES
• VEGAN MAPLE ROASTED PERSIMMONS AND FIGS

Now I want to know what do you serve your vegan and gluten free guests?