Stuffed Acorn Squash

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 40

Cook Time: 15

Servings:

Calories: 548kcal

This Plant-Based Stuffed Acorn Squash with Lemon Tahini Dressing recipe is a cozy, nutrient-dense dish that brings together vibrant flavors and textures. Roasted acorn squash halves become tender and slightly caramelized, making a perfect edible bowl for a savory filling of lentils, kale, and seasonal vegetables. Warm spices infuse the stuffing with earthy richness while the zesty lemon tahini dressing drizzled on top adds a creamy, tangy finish, balancing the sweetness of the squash. It’s a satisfying, colorful meal that’s as beautiful as it is nourishing.

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Equipment

Ingredients

Acorn Squash and Filling

2 acorn squash
1 onion diced
1 ½ cups mushrooms chopped
¼ cup vegetable broth low sodium
3 cloves garlic minced
½ cup red bell pepper chopped
¼ cup sun-dried tomatoes diced
2 cups kale chopped
1 cup lentils cooked, black, brown or green
1 cup brown rice cooked
1 ½ tbsp tamari low sodium
½ tsp cracked pepper

Lemon Tahini Sauce

2 tbsp tahini
2 tbsp lemon juice
4 deglet dates or 2 medjool dates
½ cup water

Instructions

Squash

Preheat oven to 400°F
Slice squashes in half and scoop out the seeds.
Lay halves cut side down on a parchment lined baking tray and bake for 30 minutes.

Filling

Sauté onions and mushrooms for a few minutes using a little bit of vegetable broth to keep it from sticking to the pan.
Add the garlic, red bell peppers and sun-dried tomatoes to the pan and cook for a few minutes.
Add the kale and cook until it is wilted.
Pour cooked mixture into a mixing bowl along with the lentils, rice tamari and pepper and stir well.
Once squash is cooked, flip them over and spoon the filling into the squash heaping the mixture up slightly in the middle.
Return the squash to the oven lowered to 350°F for 15 minutes.

Lemon Tahini Sauce

Add the ingredients to a blender and blend until smooth.
Drizzle over each squash before serving.

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Nutrition