Vegan Stuffed Acorn Squash
This Vegan Stuffed Acorn Squash is filled with a protein-packed tofu crumble, savory mushrooms, herbs and sauteed vegetables and then finished with a saucy maple soy glaze. I'ts a nourishing fall and holiday dinner that feels both cozy and elegant.
Servings: 4 Servings
Calories: 278kcal
Ingredients
Acorn Squash
- 2 acorn squash - medium
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 7 oz firm or extra firm tofu - pressed and crumbled (equals a half pack of tofu)
- 1 tablespoon sesame oil
- ½ cup diced red or yellow onion
- ½ cup diced red bell pepper
- ¼ cup finely diced carrot
- ½ cup chopped portobello or shiitake mushrooms
- 2 cloves garlic - minced (about 2 teaspoons)
- 3 tablespoon soy sauce or Braggs aminos
Maple Soy Glaze
- 3 tablespoon water
- 3 tablespoon maple syrup
- 1 tablespoon soy sauce
- ¾ teaspoon rice vinegar - can substitute with ¾ teaspoon Apple Cider Vinegar or ½ teaspoon of lemon juice
Slurry
- 2 teaspoon cornstarch + 2 teaspoon water slurry
Garnish
- 2 tablespoon chopped fresh flat leaf parsley
Instructions
Roast the squash
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment.
- Cut squash in half lengthwise and scoop out seeds.
- Brush cut sides with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Place cut side down on baking sheet.
- Roast 35 to 40 minutes until fork tender.
Prepare the tofu
- Press tofu at least 10 minutes, then crumble into small pieces (so it browns evenly and absorbs the savory seasonings in the filling)
Prepare the filling
- Heat sesame oil in a skillet over medium heat.
- Add onion and carrot. Cook 3 to 4 minutes until beginning to soften.
- Add bell pepper and mushrooms. Cook 5 to 7 minutes until mushrooms release moisture and start to brown.
- Add garlic and cook 30 to 60 seconds until fragrant.
- Add crumbled tofu. Cook 4 to 5 minutes, allowing light browning.
- Stir in soy sauce and cook 1 minute to absorb. Remove from heat.
Make the maple soy glaze
- Make the slurry. Combine water and cornstarch. Set aside.
- In a small saucepan combine water, soy sauce, maple syrup, and rice vinegar.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry.
- Cook until coats back of spoon; about 1 to 2 minutes, until lightly thickened and glossy.
- Remove from heat.
Stuff and bake
- Turn roasted squash cut side up.
- Divide filling evenly among squash halves.
- Spoon about 1 tablespoon per half glaze over each stuffed squash.
- Return to oven and bake 15 to 18 minutes until tops lightly browned.
Finish
- Drizzle remaining glaze over squash.
- Sprinkle with parsley and serve warm.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 1063mg | Potassium: 876mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2357IU | Vitamin C: 26mg | Calcium: 159mg | Iron: 3mg
