Stuffed Acorn Squash
Acorn squash stuffed with a vegan herb sausage filling.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
- 1 acorn squash
- 6 vegan meatless meatballs (or sausage, see notes)
- 1tablespoon vegetable oil
- 1/4cup diced celery
- 1/4cup diced red onion
- 1teaspoon minced garlic
- 1/4cup diced bell pepper(orange or yellow preferred)
- 1/2 cup zucchini, chopped in small cubes
- 1/2teaspoon ground thyme
- 1/2 teaspoons ground sage
- 1/2 teaspoon salt(to taste)
- 1/4teaspoon black pepper(to taste)
- 1tablespoon non-dairy butter or olive oil
- 1tablespoon flour
- 1 cup hot water
-
2teaspoons
tamari[San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
]
-
1tablespoon
nutritional yeast[KAL Nutritional Yeast Flakes | Vitamin B12, Vegan, Non-GMO, Gluten Free | Unsweetened, Great Flavor, No Bitter Aftertaste | Great For Cooking | 22 oz
]
]
]
Instructions
- Preheat oven to 375F. Lightly spray cooking pan or baking sheet with oil.
- Cut acorn squash in half (carefully!). Scoop out seeds.
- Place cut side down on baking sheet. Bake 40 minutes or until tender when pierced with a knife.
- While the squash is cooking, cut and prep veggies and cut each meatless meatballs into 3-4 small pieces. If using a different meat sub, cut into small pieces.
- Heat oil in a skillet at medium high.
- Add the celery, onion, garlic, orange pepper, thyme, sage, salt and black pepper. Saute until onion is translucent and veggies are soft, 5-8 minutes.
- Add zucchini and saute 2 more minutes. Don’t worry if it sticks to pan a bit, that will be good for the gravy
- Add the cut up meatless pieces and saute another 2-3 minutes.
- Transfer stuffing mixture to a bowl and set aside.
- Keep the skillet on the stove and turn the heat down to medium low.
- Add the non-dairy butter or oil and the flour to the pan. Whisk well to make a paste.
- Slowly whisk in the water, 1/4 cup at a time, to make a smooth gravy.
- Add in nutritional yeast and tamari. Simmer 5 minutes. [you can add more water for a thinner gravy]. Set aside.
- When the squash is ready, take it out of oven and turn down temperature to 350F.
- Carefully turn squash over. Fill each cavity heaping with stuffing. Drizzle with 2 tablespoons of gravy.
- Bake for 10 minutes.
- Let cool 5 minutes before serving. Serve with extra gravy on side.
Recipe Notes
Meatless meatballs, defrosted, have a very sausage-y like consistency. You can also use meatless sausage, if you prefer. Just make sure it is cut up in smallish pieces for the stuffing. This recipe makes enough stuffing for 2 acorn squashes (or 4 halves) so if you would like to make 4 servings, you easily can. The leftover stuffing is also excellent on it’s own!