Spicy Stuffed Acorn Squash

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dishes
Cuisine American
Servings 4 servings


  • Oven
  • Stove


  • 2 medium acorn squash
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 2 cups celery chopped
  • 1 cup onion diced
  • 1/2 cup mushrooms sliced
  • 2 tbsp Earth Balance Butter
  • 1/4 cup walnuts chopped
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tsp parsley
  • 1/2 tsp thyme
  • 1/4 tsp sage
  • 1/8 tsp black pepper
  • 1/2 cup plant-based cheese grated


  • Preheat oven to 350 degrees.
  • Cut the acorn squash in half lengthwise and scoop out all the stringy parts and seeds. Sprinkle the garlic powder, onion powder, and salt over the open side of the squash. Place face down on a baking sheet and back for 30 minutes or until almost soft. Remove from the oven.
  • In a large skillet, saute the celery, onion, and mushrooms in the butter until veggies are soft, about 5 minutes.
  • Add in the walnuts, soy sauce, parsley, thyme, sage, and black pepper, stirring well. Cook for 2 more minutes.
  • Stuff the squash with the mushroom mixture, piling any extra on top.
  • Sprinkle the plant-based cheese over the top of the squash. Bake in the oven again for 10 more minutes.

My Notes

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