Stuffed Acorn Squash Recipe | The Vegan Zombie

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and chewy texture, while brown rice is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is a cost-effective cheese alternative.

Preheat oven to 450°F.

Cut acorn squash in half lengthwise and scoop out seeds.

Cut a small sliver off the back of the squash so it can rest upright in the oven.

Glaze the inside of the squash with agave nectar and season with salt and pepper.

Place the squash cut-side down in the oven for about 30-40 minutes.

Cook gimme lean sausage in a pan with olive oil for 5-10 minutes until browned, then chop into strips.

Sauté chopped onion in the same pan until softened, then set aside with the sausage.

Bring vegetable broth to a boil and add Earth Balance vegan butter, then stir in the stuffing mix and turn off the heat.

Combine the sausage and onion mixture with the stuffing and stir in thyme and sage.

After the squash has cooked, scoop the stuffing mixture into the squash halves.

Top with breadcrumbs and additional salt and pepper, then return to the oven for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens