American Cuisine, Fusion Cuisine, Italian Cuisine, Main Dishes
Vegan Acorn Squash Recipe With Lentils
In the realm of delectable vegan dishes, the vegan acorn squash recipe stands as a testament to the scrumptious potential of meatless alternatives. This savory delight features a delectable combination of roasted acorn squash and mouthwatering stuffing. Whether it’s a special holiday gathering, looking for vegan recipes for Thanksgiving, or simply anytime you crave a remarkable meal, this recipe is a perfect choice.
If you’re looking for a wholesome, plant-based meal that’s both filling and flavorful, you’re in for a treat. In this article, we’ll explore this meatless stuffed acorn squash recipe and guide you through each step, ensuring that your culinary adventure is a resounding success. Looking for more inspiration? You can check out my full collection of delicious Lentil Recipes & Lentil Soup Recipes here.
Ingredients & Substitutions
Before we dive into the cooking process, let’s take a look at the ingredients you’ll need for this delightful vegan acorn squash recipe. Feel free to make substitutions based on your preferences or dietary requirements.
- 1 very large acorn squash (or 2 small)
- 1 tbsp extra virgin olive oil
- 1 yellow onion, finely diced
- 3 cloves minced garlic
- 1 tbsp Italian spice blend
- 1 can lentils (19oz)
- ½ cup chopped walnuts
- 1 can tomato sauce (19oz)
- 1 tbsp soy sauce or (Tamari to make gluten-free)
- 1 cup grated mozzarella or parm (vegan)
- Salt, pepper, and red chili flakes to taste
Helpful Tools
To make this vegan acorn squash recipe with lentils is a breeze, you’ll need a few essential kitchen tools:
- Baking sheet with parchment paper
- A sharp knife for cutting the squash
- A sturdy pan for cooking the stuffing
- Oven for roasting the squash
How To Make This Vegan Acorn Squash Recipe
Now, let’s embark on this culinary journey step by step:
Preheat the oven: Start by preheating your oven to 400°F.
Prepare the squash: Cut the acorn squash in half and scrape out the stringy flesh and seeds.
Season the squash: Rub a little olive oil on the outside of the squash, season with salt and pepper, and place the squash cut side down on a baking sheet with parchment paper.
Roast the squash: Roast the squash in the oven until it’s easily pierced with a fork. This typically takes about 35-45 minutes, depending on the size of your squash.
Prepare the stuffing: In a pan over medium heat, add the olive oil and onion. Cook for 3-4 minutes. Add the garlic and Italian seasoning and cook for another minute. Next, add in the lentils, chopped walnuts, tomato sauce, and soy sauce. Cook on low-medium heat for about 10 minutes or until the mixture has thickened.
Fill the squash: Remove the roasted squash from the oven and carefully pour the filling equally into each squash. Sprinkle with vegan mozzarella or parmesan cheese and place it back into the oven for 5-10 minutes or until the cheese has melted.
Serve and enjoy: Serve your vegan acorn squash with fresh herbs on top if desired, and savor every mouthful.
Tips & Tricks
- Experiment with different spices and herbs to tailor the flavor to your liking.
- You can add more veggies like bell peppers or spinach to the stuffing for extra nutrition.
FAQs
While acorn squash works best for this recipe, you can experiment with other squash varieties. This can change the cook time.
You just have to swap out soy sauce for tamari to make this dish gluten-free.
Feel free to increase the amount of red chili flakes to suit your spice preferences.
Yes, you can prepare the stuffing in advance and stuff the squash just before baking.
Stuffed Acorn Squash Vegan With Lentils
Ingredients
- 1 very large acorn squash (or 2 small)
- 1 tbsp extra virgin olive oil
- 1 yellow onion, finely diced
- 3 cloves minced garlic
- 1 tbsp Italian spice blend
- 1 can lentils (19oz)
- ½ cup chopped walnuts
- 1 can tomato sauce (19oz)
- 1 tbsp soy sauce
- 1 cup grated mozzarella or parm (vegan)
- salt and pepper and red chili flakes to taste
Instructions
- Pre-heat the oven to 400°. Prepare the squash by cutting in half, and scraping out the stringy flesh and seeds.
- Rub a little olive oil on the outside of the squash and season with salt and pepper. Place the squash cut side down on a baking sheet with parchment paper.
- Roast in the oven until the squash is easily pierced with a fork. About 35-45 mins depending on the size of your squash.
- In a pan on medium heat, add the olive oil and onion and cook for 3-4 mins. Add the garlic and Italian seasoning and cook for another minute.
- Next, add in the lentils, chopped walnuts, tomato sauce and soy sauce. Cook on low-medium heat for about 10 mins or until the mixture has thickened.
- Remove the squash from the oven, and carefully pour the filling equally into each squash. Sprinkle with vegan mozzarella or parmesan cheese and place it back into the oven for 5-10 minutes or until the cheese has melted.
- Serve with fresh herbs on top if desired, and enjoy!
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Conclusion: Vegan Acorn Squash Recipe
In a world of meatless options, this vegan acorn squash recipe truly shines. It’s a celebration of flavors, textures, and wholesome ingredients that come together to create a memorable meal. Whether you’re a dedicated vegan or simply exploring plant-based options, this dish is a must-try. Give it a go, and let your taste buds revel in the delightful world of meatless stuffed acorn squash.
This recipe is delicious! My acorn squash were smaller then the one you used but came out great! Beautiful flavor
Thanks so much for the feedback Angelina, yes my acorn squash was quite large! But most I have seen come in a lot smaller sizes.
Loved the flavor of this dish and how healthy it is. Highly recommended
Thanks so much Oriya!
This was quite a bit of work but the flavours and taste was definitely worth it. Loved the lentil filling and the squash I purchased was perfect and super sweet. Beautiful recipe!
Thanks so much for the feedback Carolyn so happy you enjoyed the recipe!
Yum this was super delicious!
Thanks Nicole!!