Go Back
+ servings
Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

Course Main Course
Keyword stuffed squash
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 611 kcal


  • 2 large acorn squash cut in half with seeds removed
  • 1/4 cup olive oil divided
  • 4 celery ribs chopped
  • 2 red apple chopped
  • 2 scallion diced
  • 4 sprigs fresh rosemary diced
  • 8 ounces instant brown rice
  • 8 ounces cooked brown lentils
  • 1/4 cup chopped unsalted pecans
  • 1/4 cup raisins
  • 1/2 teaspoon salt


  1. Preheat the oven to 400 degrees F.
  2. Place the squash on a parchment lined baking sheet and drizzle each half with 1/2 tablespoon of olive oil. Sprinkle with salt to taste. Flip the squash so it’s flesh side down and bake for 40-45 minutes or until it’s tender.
  3. Meanwhile, heat a sauté pan over medium heat. Add the celery, apple, scallion and rosemary and cook until fragrant (about 3-4 minutes). Add the brown rice and lentils, pecans, raisins and salt. Cook for additional 3-4 minutes, then set aside.
  4. When the squash is done, spoon the rice mixture into each open half. Serve immediately.
Nutrition Facts
Vegan Stuffed Acorn Squash
Amount Per Serving (0.5 squash)
Calories 611 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 312mg14%
Potassium 1199mg34%
Carbohydrates 102g34%
Fiber 12g50%
Sugar 11g12%
Protein 13g26%
Vitamin A 918IU18%
Vitamin C 30mg36%
Calcium 111mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.