Vegetarian Stuffed Acorn Squash

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Vegetarian Stuffed Acorn Squash

Filled with farro, mushrooms, cranberries, walnuts, and a variety of tasty spices, this Vegan and Vegetarian Stuffed Acorn Squash will be the star of your Thanksgiving table.

Stuffed acorn squash plated with fresh sage on a white plate.

I wanted to create some fresh new ideas for Thanksgiving this year, including some tasty main dishes that could work well for vegans and vegetarians.  I personally am content eating all the sides and calling it a meal, but I know some folks want more of a “star” or main dish on their plates.  This Stuffed Acorn Squash is the shiniest star you’ll see on any holiday plate.

Vegetarian Stuffed Acorn Squash

Enter my Vegetarian Stuffed Acorn Squash.  It’s actually totally vegan too and is sure to please just about anyone at your table. This could even double as a side dish for everyone else.

I mean…. LOOOOOOKKKKKIE! Don’t they look soooo good.

Stuffed acorn squash plated with fresh sage on a white plate.

So I’m the first to admit, I shy away from dishes like this that may require a bunch of steps, BUT this one is worth it.  These gorgeous stuffed squash taste AND look delicous.

Why you’ll love this Vegetarian Stuffed Acorn Squash…

The flavors and textures work so well together in this Vegan – Vegetarian Stuffed Acorn Squash and it’s very filling and hearty for us veg-heads. The chewy farro, meaty mushroom, and crunchy walnuts pair together just perfectly.  And the cranberries give it just enough festivity to make it ideal for the holiday table.

If you are making this for Thanksgiving itself you could prepare the stuffing ahead of time and then roast and stuff the squash just before mealtime.

Stuffed acorn squash plated with fresh sage on a white plate.

Ingredients in Vegan Stuffed Acorn Squash

  • Acorn squash: Acorn squash is perfect for this recipe as it’s one of the easiest squashes to prepare and it tastes so good!
  • Olive oil: Olive Oil pairs perfectly with roasted vegetables and is a healthy fat.
  • Farro: I love the chewy texture that farro adds, but you could also substitute it for gluten-free options like quinoa or buckwheat.
  • Vegetable broth: If you aren’t vegetarian or vegan you can use chicken broth instead.
  • Sweet onion: Adds a nice, mildly sweet flavor.
  • Garlic: Garlic pairs perfectly with the sweet, nutty flavor of the acorn squash.
  • Mushrooms: Hearty portobello mushrooms add a meaty texture and rich flavor that you don’t find from other mushrooms.
  • Thyme, sage, red pepper: I like using dried herbs in this recipe as the flavor is spread more evenly.
  • Salt and pepper
  • Walnuts: Adds a nice crunch to the stuffed squash.
  • Cranberries: Adds a touch of sweetness and gives the squash a “festive” look.

Stuffed acorn squash plated with fresh sage on a white plate.

How to Make Vegetarian Stuffed Acorn Squash

  1. Brush the squash with olive oil and season with salt and pepper.
  2. Place cut side down on a baking sheet. Bake until the flesh is fork-tender. Once cooked, remove from the oven and set aside.
  3. While the squash is cooking, cook the farro according to package instructions.
  4. Meanwhile, saute the onion in a saute pan. Season with salt and pepper.
  5. Add the mushrooms, sage, and thyme to the pan. Cook until tender. Season with additional salt and pepper. Add the garlic and cook until fragrant.
  6. Push the mixture to the side and add the walnuts, toasting for just a minute.
  7. Remove from heat and stir in the cooked farro and dried cranberries.
  8. Stuff the farro mixture into the acorn squash.
  9. Bake for an additional 10 minutes.

Plate the dish with pretty sage leaves for a wonderful presentation or just serve in your buffet.  I’m sure everyone will want a taste of these beauties.

For those of you who are gluten-free, you can sub a gluten-free grain like quinoa or buckwheat. I like the chewiness of the farro in this, but that’s an easy swap if you do have that dietary restriction.

And now that I’m thinking about it, this has lots of traditional Thanksgiving flavors but it really would be wonderful anytime in the fall when acorn squash is at its peak.

Stuffed acorn squash plated with fresh sage on a white plate.

Variations & Pro Tips

  • If you are just vegetarian and not vegan you could add a sprinkle of cheese on top of this stuffed squash.
  • Feel free to substitute any grain for the farro including wild rice, quinoa, or even wheatberries.
  • If you are having trouble cutting your acorn squash, follow my tips below.

Can you eat the skin of acorn squash?

Sure you can! Roasting the squash will soften the skin so that it’s tender enough to eat.  You can also skip eating the skin and just scoop the sweet squash out of the bowl-shaped shell.

How do you soften acorn squash before cutting?

One of the best tricks for softening acorn squash, or any squash, is by placing the whole squash in the microwave. Pierce the squash a few times with a fork and microwave it for 3 minutes. This should allow you to easily slice the squash in half.

Can I make acorn squash ahead of time?

Obviously, acorn squash is best served fresh, but it can be stored in the fridge and reheated before serving.

This Vegan and Vegetarian Stuffed Acorn Squash the kind of dish folks will remember for a long time!

 

Also try…

And don’t forget to try my BEST Vegetarian Thanksgiving Menu which includes this recipe!

 

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on InstagramPinterest, and Facebook too!

Stuffed acorn squash plated with fresh sage on a white plate.

Vegetarian Stuffed Acorn Squash

Filled with farro, mushrooms, cranberries, walnuts, and a variety of tasty spices, this Vegetarian Stuffed Acorn Squash will be the star of your Thanksgiving table.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine American, Healthy, Holiday
Servings 4 servings
Calories 326 kcal

Ingredients
  

  • 2 medium acorn squash
  • 2 teaspoons olive oil, divided
  • 1 cup farro
  • 2 cups vegetable broth
  • 1 small sweet onion, diced
  • 1 teaspoon minced garlic
  • 8 ounces portobello mushrooms, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • pinch red pepper, optional
  • 1/4-1/2 teaspoon salt, to taste
  • 1/4-1/2 teaspoon pepper, to taste
  • 1/2 cup walnuts, chopped
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat the oven to 450 degrees.
  • Cut the acorn squash in half. If they are too hard to cut, pierce with a knife and microwave for a minute or two until they are soft enough to work with.
  • Brush the squash with 1 teaspoon of the olive oil and season with a generous pinch of salt and pepper.
  • Place cut side down on a baking sheet. Bake 25-30 minutes or until the flesh is fork tender. When cooked, remove from the oven and set aside flesh side up.
  • While the squash is cooking, cook the farro according to package instructions subbing the broth for the amount of water it calls for. Salt and pepper to taste.
  • While both of those things are cooking, bring a large saute pan over medium-low heat. Saute the onion in the rest of the olive oil 3-5 minutes or until translucent. Season with a pinch of the salt and pepper.
  • Add the mushrooms, sage, thyme and cook until tender 2-3 minutes. Season with another good pinch of salt and pepper. Add the garlic and allow to cook for only 15 seconds before mixing it in with the rest. Be careful not to burn the garlic. Add the optional pinch of red pepper.
  • Push the mixture to the side and add the walnuts, toasting for just a minute.
  • Remove from heat and stir in the cooked farro and dried cranberries.
  • Stuff the farro mixture into the acorn squash. Pile them high like the photos.
  • Put them back into the oven for 10 minutes.
  • Enjoy!

Notes

  • Serve these Stuffed Acorn Squash as a vegan or vegetarian main course or side dish.
  • One of the best tricks for softening acorn squash, or any squash, is by placing the whole squash in the microwave. Pierce the squash a few times with a fork and microwave it for 3 minutes. This should allow you to easily slice the squash in half.
  • Obviously, acorn squash is best served fresh, but it can be stored in the fridge and reheated before serving.

Nutrition

Calories: 326kcalCarbohydrates: 55gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 630mgPotassium: 1095mgFiber: 8gSugar: 14gVitamin A: 1041IUVitamin C: 26mgCalcium: 96mgIron: 3mg
Keyword acorn squash, autumn, squash, thanksgiving, vegetable
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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By | 2020-11-07T07:17:59-05:00 November 7th, 2020|All Vegetarian, Dinner, Food, Side Dishes, Vegetarian Meals|74 Comments

74 Comments

  1. Genevieve | Fitty Foodlicious November 11, 2020 at 1:13 pm - Reply

    5 stars
    I love acorn squash and these look simple and delicious for a Thanksgiving appetizer!

  2. Chef Dennis November 10, 2020 at 4:13 pm - Reply

    5 stars
    I love butternut squash, and your stuffing sounds really delicious. I love the addition of the farro to the stuffing and can’t wait to try it!

  3. Jacqueline Debono November 9, 2020 at 6:27 am - Reply

    5 stars
    What a fab holiday vegan/vegetarian dish. I love stuffing acorn squash and your stuffing sounds so tasty. Love the cranberries in it. On my to make list!

  4. Gail Montero November 8, 2020 at 9:35 pm - Reply

    5 stars
    Love all the many textures and flavors in your stuffed acorn squash! I agree this would be such a huge hit at any thanksgiving table!

  5. Lesli Schwartz November 8, 2020 at 4:46 pm - Reply

    5 stars
    Acorn squash makes the perfect vessel for stuffing! This vegetarian stuffing looks delish! Will be trying soon…

  6. Stine Mari November 7, 2020 at 1:22 am - Reply

    5 stars
    This stuffed acorn squash is perfect as a vegan main for Thanksgiving! Love the color pop from the cranberries.

  7. Amy Liu Dong November 6, 2020 at 11:12 pm - Reply

    5 stars
    Oh I love this dish, it so easy, delicious and healthy deserves to receive a 5 star ratings. Yum!

  8. Leslie November 6, 2020 at 7:06 pm - Reply

    5 stars
    Your stuffed acorn squash recipe looks like what fall recipe dreams are made of! You used the best flavor combinations for this!

  9. Sondra Barker November 6, 2020 at 5:12 pm - Reply

    5 stars
    The perfect recipe with the holidays coming up! Looks amazing and fresh. Thanks for sharing.

  10. Jere Cassidy November 6, 2020 at 2:50 pm - Reply

    5 stars
    This is good timing as I want to make stuffed squash for Thanksgiving. I haven’t used farro yet, and I do love the addition of cranberries. Can’t wait to try your recipe.

  11. Marta November 6, 2020 at 12:46 pm - Reply

    5 stars
    I’ve been searching for new ways to use farro and this was a great recipe. The acorn squash served as the perfect (edible) bowl!

  12. Easy Healthy Baked Acorn Squash July 17, 2020 at 6:16 pm - Reply

    […] Farro, Mushroom & Cranberry Stuffed Acorn Squash […]

  13. Healthy Mashed Parsnips recipe June 26, 2020 at 2:38 pm - Reply

    […] It’s great on it’s own or to use as the base for a fish dish.  I also think they’d be lovely with my Farro Stuffed Acorn Squash. […]

  14. […] Vegan Stuffed Acorn Squash […]

  15. Mona J Yoder January 4, 2020 at 2:32 am - Reply

    yes it would be, once my friend gave me lecture about modesty it was amazing and heart touching.

  16. Paul @Diet Blog Pro October 24, 2019 at 1:54 am - Reply

    5 stars
    oh Wow great ! all ingredients vegan vegetarian stuffed acorn squash recipe.i made it and share with my friends.

  17. Veronica August 5, 2019 at 7:51 am - Reply

    5 stars
    I love the addition of cranberries to this recipe, super healthy and delicious this recipe has it all.

  18. pillsa June 1, 2019 at 8:09 am - Reply

    YUM-O!!! i just love this receipe…. these Farro, Mushroom, Cranberry & Walnut Stuffed Acorn Squash look so good.. thanks for sharing the beautiful concept..

  19. Robin Hamilton @Wellness Wires October 8, 2018 at 8:26 am - Reply

    5 stars
    I had a similar acorn squash at a restaurant recently and found myself craving it and wondering if I could recreate it today.

  20. Bella Hardy June 20, 2018 at 6:12 am - Reply

    This is so Instagrammable and adorable! Legit speechless, this acorn squash recipe looks unreal!!

  21. Jill Roberts @ WellnessGeeky December 21, 2017 at 6:50 pm - Reply

    5 stars
    Definitely your vegan vegetarian stuffed acorn squash recipe is awesomeness! This is a great recipe Julie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

  22. […] runninginaskirt […]

  23. A Vegetarian Thanksgiving - Das Tor November 16, 2017 at 5:52 pm - Reply

    […] Vegetarian Walnut, Cranberry Stuffed Acorn Squash […]

  24. […] Farro, Mushroom, Cranberry & Walnut Stuffed Acorn Squash […]

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  26. […] Farro, Mushroom, Cranberry, and Walnut Stuffed Acorn Squash from Running in a Skirt // Quintessential fall dinner perfection. […]

  27. […] Farro, Mushroom and Cranberry Stuffed Acorn Squash […]

  28. […] we took a break from quinoa for awhile.  I discovered things like farro and wheat berries.  It forced me to find some new things and get creative.  The Hubs is a good […]

  29. […] Get the recipe here. […]

  30. Healthy Vegan Fridays #127 | November 25, 2016 at 11:01 am - Reply

    […] Farro, Mushroom, Cranberry & Walnut Stuffed Acorn Squash from Running in a Skirt: […]

  31. […] in a Skirt shared her Stuffed Acorn Squash. These are filled with such deliciousness like cranberries, walnuts, and mushrooms – […]

  32. Rachel November 21, 2016 at 9:40 pm - Reply

    I love stuffed acorn squash and I’m getting a little tired of my tried-and-true recipes. Thanks for linking up, especially now that I have something else to stuff my squash with! 🙂

  33. Courtney November 21, 2016 at 6:51 pm - Reply

    I need more acorn squash in my life. This looks absolutely mouthwatering! 🙂

  34. Kimmythevegan November 21, 2016 at 5:36 pm - Reply

    Yes, they look good girl! They look amazing! They are so pretty!!! These would make any other Thanksgiving main wither of jealousy 😉 I will definitely try making this. Since I can’t have farro (darned delicious gluten!), I think I would actually love to try this with wild rice.
    Thank you so much for sharing at Healthy Vegan Fridays. I’m pinning & sharing (and totally bookmarking for later!). Hope you’re having a great week Julie =)

  35. Always love acorn squash! Thanks for linking up today

  36. Annmarie November 21, 2016 at 9:26 am - Reply

    Love stuffed acorn squash! This looks so pretty and delicious!

  37. Farrah November 17, 2016 at 6:59 pm - Reply

    I loveeeee stuffed squash! <3! I was planning on doing that next after my stuffed kabocha but I scored a ton of free food yesterday to last me hopefully through next week, so I will likely do it…after that, haha. 😀 This looks amazing! <3

  38. Susanna @Zealous Mom November 17, 2016 at 11:08 am - Reply

    This looks absolutely scrumptious! I think I will make this over Thanksgiving weekend. With my sis being a vegetarian and me being a health nut, it’s perfect. Thank you for sharing!

  39. Liz November 16, 2016 at 6:35 pm - Reply

    5 stars
    These looks so festive, and delicious of course! I love the sweet and savory taste you can enjoy this time of year with the sweet squash!

  40. Kristy from Southern In Law November 16, 2016 at 2:37 pm - Reply

    Ooooh! I am always looking for new side dishes and this looks perfect! Yum!

  41. Mary Ellen @ VNutrition November 16, 2016 at 1:33 pm - Reply

    I don’t really mind just eating the sides too much either (many times they’re the most tasty!) but this stuffed acorn squash looks simply beautiful! A perfect main dish for Thanksgiving. 🙂

    • JulieWunder November 30, 2016 at 7:49 pm - Reply

      Thanks Mary Ellen! Hope you had a good Thanksgiving.

  42. Sonali - The Foodie Physician November 16, 2016 at 1:17 pm - Reply

    4 stars
    Acorn squash is one of my favorites. And I love that you added cranberries. This would be a perfect Thanksgiving side dish!

  43. Kerri Olkjer November 16, 2016 at 8:27 am - Reply

    I LOVE acorn squash. OK, I love all squash. The addition of dried cranberries is brilliant. YUM.

    • JulieWunder November 30, 2016 at 7:31 pm - Reply

      Oh I know! I’ve never met a squash I don’t like!

  44. Sarah- A Whisk and Two Wands November 16, 2016 at 7:43 am - Reply

    This looks so good and reminds me of a stuffed acorn squash I had at a restaurant this past weekend that was so good I have to recreate it to have it again. Love everything you have packed in there!!

  45. Becca @ Amuse Your Bouche November 16, 2016 at 5:47 am - Reply

    Ooh this looks so perfect for Thanksgiving! There’s nothing that feels more decadent than having an entire stuffed veggie all to yourself 😀

  46. Alisa @ Go Dairy Free November 16, 2016 at 12:17 am - Reply

    What a brilliant Thanksgiving recipe idea! It really is a stand alone vegetarian meal or a wonderful side to share. I LOVE that you used farro, too – I have some of that on hand!

  47. Lindsay Cotter November 15, 2016 at 10:25 pm - Reply

    This will be a great side for the holiday table! Looks so delicious!

    • JulieWunder November 30, 2016 at 7:20 pm - Reply

      Thanks Lindsay! Hope you get a chance to try it!

  48. Blane Sherer November 15, 2016 at 7:53 pm - Reply

    They have a nice Holiday look.
    Should be some good choices for folks.

  49. Jenn November 15, 2016 at 6:59 pm - Reply

    What a beautiful dish for the holiday table! I love acorn squash – so good!

  50. Laura November 15, 2016 at 6:42 pm - Reply

    This is FALLtastic! Love it! But I have never tried acorn squash (I know I know)!

  51. Choclette November 15, 2016 at 9:09 am - Reply

    Like you, I’m happy eating all the sides, but I think I might just be happier with one of these too. They sound wonderful.

  52. heather @Lunging Through Life November 15, 2016 at 6:53 am - Reply

    This reminds me that I haven’t bought acorn squash at all this year! I love having it as a side for dinner.

  53. Susie @ SuzLyfe November 15, 2016 at 6:41 am - Reply

    Stuffed acorn squash is always a favorite. I simply adore it!
    But I do love my turkey…. The struggle is realllll

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