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Vegan Stuffed Acorn Squash

One of our family favorite holiday meals is Meaty Vegetarian Lasagna, but I recognize the fact that it’s probably not the “normal” Thanksgiving or Christmas holiday centerpiece. For the last several years, we’ve enjoyed Tofurky as well, but I have been intrigued by what seems to be a vegan favorite holiday centerpiece: Acorn Stuffed Squash. Most of the stuffed squash recipes I’ve seen come in two categories: savory meat stuffing or sweet fruit stuffing. Of course, as a centerpiece, I’d rather have savory since the centerpiece should be an entree. So that means replacing the meat. I used Lentil and Rice Ground Beef Substitute and quinoa to replace the more traditional beef and rice stuffing. Store-bought “beef” crumbles also work well.

Vegan Stuffed Acorn Squash

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

Directions:

Cut squash into halves; scrape strings and seeds from inside. Discard stringy pulp. Place cleaned squash cut side face down on cookie sheet. Bake at 350 degrees for 30 minutes. Meanwhile, combine beef, quinoa, onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with salt and black pepper, to taste. Remove squash from oven and brush with a bit of melted margarine.

Divide beef mixture evenly among the squash halves (about 1/2 cup per squash half); brush over stuffing with a bit more melted margarine. To Serve: Bake in a preheated 350°F oven for about 30 minutes, or until the squash is tender.

Freezing Directions:

Before baking stuffed squash, cover in plastic wrap, divide among freezer bags and freeze. To Serve: Bake in a preheated 350°F oven for about 30 minutes (thawed), 45 minutes (frozen), or until the squash is tender.

Servings: 2

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4 Responses to “Vegan Stuffed Acorn Squash”

  1. My mom used to make this squash. Yours looks terrific. Come over and visit us. We have a wonderful stuffed pork chop today.

  2. This sounds really delicious, and it looks so appealing too!

  3. This looks DELICIOUS! I have fresh acorn squash growing in my garden and can’t wait to try this!

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