Stuffed Acorn Squash

Stuffed Acorn Squash Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 35 mins


1 acorn squash

1 cup buckwheat groats

2 cups of water

2 shallot onions diced

4 garlic cloves minced

2 tsp Bragg liquid aminos

1 tsp cumin powder

1 tsp nutmeg powder

¼ cup grape seed oil or oil of your choice

Himalayan pink salt to taste

Garlic powder to taste

¼ cup whole cranberries fresh or frozen

½ apple sliced

Fresh thyme to taste or dry


½ cup of Vegan Mayo or Vegenaise

1 tbsp lemon juice

1 tsp garlic powder

Blend all in a bowl until smooth


1Cook 1 cup of buckwheat in 2 cups of water for 10 minutes.

2When ready, rinse under cold water and set aside.

3Preheat the oven to 425F, 220C

4Wash and cut the squash in half and scoop out the seeds.

5Brush lightly with oil, apply salt with garlic power and place on the baking sheet the cut side down. Add ¼ cup of water and bake for 30min. When ready, turn the squash cut side up and set on broil for 5min.

6In the meantime, sauté shallots with garlic until translucent and add the spies. Stir for few seconds and add the cooked buckwheat.

7Stir well, add the aminos and stir well again. Sauté the buckwheat for about 5 minutes while stirring occasionally.

8Reduce the heat, add the cranberries, and stir again. If the cranberries are frozen, wait few minutes before you add apple slices. Otherwise you can add them right away.

9You may leave the mixture on the stove but reduce the heat on very low. Add the thyme, ideally fresh, but dry is fine too. Adjust the taste and stir well.

10Remove squash from the oven and fill each half with the spoon.

11Serve with creamy dressing.

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