Stuffed Acorn Squash

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Stuffed acorn squash would make delicious and healthy Thanksgiving recipe! This is a simple squash recipe adapted from Forks Over Knives.

I included a few additional ingredients, such as veggie sausage, maple syrup and a dash of cayenne pepper for a little kick (I add cayenne to almost everything!)

I was new to acorn squash, I usually use butternut squash, but I was pleasantly surprised at how easy, tasty and visually appealing this acorn squash recipe was! It's not only a perfect holiday dish, but would also make a delicious, hearty meal for any fall or winter night!

Ingredients: Use organic whenever possible!

Serves 4

  • 2 medium acorn squash, halved and seeded
  • 1 medium yellow onion, diced
  • 3 medium celery stalks, diced
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 cups leafy green (kale, spinach, chard, etc.), chopped
  • 2 cups whole grain rice (brown, wild or a combination) or quinoa
  • 4 cups water (or low-sodium vegetable stock)
  • 1 cup ground veggie sausage such as Gimme Lean or Field Roast (optional)
  • 2 tsp. dried sage
  • Dash of cumin and cayenne pepper
  • Sea salt & pepper to taste
  • 3 tbsp. maple syrup
  • 1 cup walnuts or pecans, chopped (optional)


  1. Preheat oven to 375F
  2. Place squash halves, cut side down, on a baking sheet or dish filled with an inch of water. Cover and bake for about 25 minutes.
  3. In a medium pot, sauté onions, mushrooms, and garlic and celery in 1 tsp. coconut oil until slightly browned, approximately 5 minutes. Add sea salt & pepper.
  4. Add rice, sage, dash of cumin and cayenne, and water or vegetable broth. Bring to a boil, then simmer on medium-low heat for about 30 minutes or until all liquid is absorbed. Then, stir in kale or spinach.
  5. Cook crumbled veggie sausage in a tsp.of coconut oil on medium heat until lightly browned. Add sea salt and pepper (and a dash of cayenne-optional). * You leave the sausage out if you prefer. 
  6. Add sausage and walnuts to the cooked rice mixture and cook for a few more minutes. Stir in 2 tbsp. maple syrup. Remove from heat.
  7. Remove squash from oven and remove the water. Turn squash over and drizzle with remaining maple syrup.
  8. Spoon rice mixture into each squash. Cover in foil and return to oven. Bake approximately 15-20 additional minutes, or until squash is tender. Serve warm. Sprinkle with roasted seeds from squash (optional).
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Cut the squash in half (this require a large, sharp knife) and remove seeds.

Place them face down in a baking dish with 1 in. of water. Cover and bake for about 30 minutes.

Prep your veggies!

Saute veggies with seasonings until lightly browned.

Saute veggie sausage with additional seasonings until lightly browned. I usually don't eat a lot of "faux meat" products or those that conatin soy isolates. But once in a while, or for holiday recipes, I make an exception! I used Gimme Lean, but Field Roast is also a really good brand! They contain wheat gluten, so if you have celiac or a gluten sensitivity, you should avoid these!

Stir greens into rice mixture and cook for a few more minutes. Then, add cooked veggie sausage and maple syrup. Toss to combine.

Remove squash from oven and drizzle with maple syrup.

Scoop approximately 1 cup of stuffing into each squash. Cover and bake for about 15 more minutes.

Remove from oven and serve warm!

You can preserve the seeds from the squash. Rinse, dry and toss with olive oil and sea salt. Roast in oven for several minutes until lightly browned. Sprinkle on top of each squash as a garnish.

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You might like these other Thanksgiving Day recipes:

Butternut Squash Soup

Quinoa salad with Butternut Squash

Pumpkin Pancakes (a delicious Thanksgiving morning breakfast!) 

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