This savory baked vegan acorn squash recipe requires just 10 ingredients and simple method to prepare. This roasted acorn squash is stuffed to the max with absolutely everything you’re craving! Savory mushrooms, protein packed tofu, veggies, and herbs to make this the ultimate stuffed roasted acorn squash this season! Vegan, gluten-free and dairy-free
Diet: Gluten Free, Vegan
Author: Nija Clark
2TablespoonsExtra-virgin olive oil- Divided
1/4cupMushrooms portobello & shiitake
¼cupGreen onion- Chopped
2tablespoonsFresh flat-leaf parsley for garnish
Maple Soy sauce
1tablespoonCornstarch + 2 tablespoons water-Mixed into a slurry
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the bottom, flip and finish cut by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes.
Meanwhile chop carrots, peppers, garlic and onions. Sauté over medium-high heat in medium saucepan. Cooking for about 5 minutes or until onions are translate.
Add tofu and mushrooms, about 4 to 5 minutes. Salt and pepper to taste. Set aside.
Once your squash is done. Remove from oven. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until golden brown on top.
Sprinkle with 1 tablespoon chopped parsley and serve.