Vegetarian Sausage-Stuffed Acorn Squash Recipe
Prep Time:
15 minutes
Cook Time:
43 minutes
Servings:
3 Servings
Ingredients
  • 3 large acorn squash
  • 2 tablespoons avocado oil
  • 1 ¼ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 (14-ounce) package extra firm tofu, pressed
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 teaspoon smoked paprika
  • 1 teaspoon fennel seeds
  • 1 teaspoon oregano
  • 1 pinch cayenne pepper
  • 1 small onion, diced
  • 4 garlic cloves, diced
  • 1 stalk celery, diced
  • 1 cup diced mushrooms
  • ½ teaspoon rosemary
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • 1 apple
  • 1 cup cooked wild rice
  • ¼ cup dried cranberries
Directions
  1. Preheat the oven to 400 F.
  2. Line 2 baking sheets with parchment paper.
  3. Cut about 2 to 3 inches off of the top of each acorn squash, and cut a slice off of the bottom so each squash sits flat.
  4. Scoop out the seeds from each squash and discard. You may need a paring knife to cut the top layer off to get to the seeds.
  5. Brush the tops and insides of the squash with 1 tablespoon of oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  6. Place on the large baking sheet face down and transfer to the oven for 30 to 45 minutes or until tender. Turn off the oven but keep the squash in the warm oven until ready to stuff and serve.
  7. Crumble the tofu into a bowl.
  8. Add the soy sauce, maple syrup, smoked paprika, fennel seeds, oregano, and cayenne pepper.
  9. Lay the tofu out on the other baking sheet and bake for 30 minutes, overlapping with the acorn squash. (Remove the tofu from the oven once it's done baking.)
  10. Add the remaining oil to a frying pan over medium heat.
  11. Add the onion, garlic, celery, mushrooms, the remaining salt, the remaining pepper, and the rosemary, sage, and thyme. Cook for about 8 minutes or until the vegetables have softened.
  12. Dice the apple.
  13. Add the diced apple, cooked rice, cooked tofu sausage, and dried cranberries to the mushroom mixture and cook on low for 5 minutes to blend the flavors.
  14. Pull the acorn squash out of the oven. Stuff each one with the filling, top with optional fresh parsley, and serve.