Vegan Savory Stuffed Squash
Elevate your dinner table with this vibrant and hearty Vegan Savory Stuffed Squash recipe, perfect for showcasing seasonal flavors and wholesome ingredients. Tender roasted acorn squash halves serve as the edible centerpiece, brimming with a nutrient-packed, flavor-loaded stuffing of quinoa, kale, mushrooms, and cherry tomatoes. Enhanced with the nutty crunch of toasted walnuts, the savoriness of nutritional yeast, and a hint of fresh thyme, this dish offers a delightful medley of textures and tastes. This plant-based masterpiece is ideal for cozy weeknight dinners or festive holiday gatherings, delivering a healthy and satisfying meal that everyone will love. Ready in just over an hour, this recipe combines simple techniques for a show-stopping, vegan-friendly dish that emphasizes whole food ingredients and is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 chopped red bell pepper
- 200 grams, chopped button mushrooms
- 1 cup, cooked quinoa
- 2 cups, chopped kale leaves
- 1 cup, halved cherry tomatoes
- 1 cup, toasted and chopped walnuts
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon, chopped fresh thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with half the salt and pepper.
Place the squash, cut side down, on the lined baking sheet. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic, red bell pepper, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Stir in the cooked quinoa, kale, cherry tomatoes, walnuts, and vegetable broth. Cook for an additional 5 minutes, allowing the liquid to reduce slightly.
Mix in the nutritional yeast, fresh thyme, remaining salt, and pepper. Taste and adjust seasoning if necessary.
Remove the squash from the oven and carefully turn them over.
Fill each squash half with the quinoa and vegetable mixture, packing it in gently.
Return the stuffed squashes to the oven and bake for another 15 minutes.
Remove from the oven and let cool slightly before serving. Enjoy your hearty and delicious Vegan Savory Stuffed Squash!
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 24.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5186 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
