Vegan Stuffed Acorn Squash

baked acorn squash stuffed with rice and drizzled with a white sauce

5 from 1 vote

What better way to enjoy acorn squash than this Vegan Stuffed Acorn Squash recipe? Filled with mushrooms, walnuts, wild rice, and chickpeas, they're incredibly hearty, versatile and filled with fall flavors!

Prep Time10

Cook Time1

Total Time1 10

Course: dinner

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: stuffed acorn squash, vegan stuffed acorn squash

Servings:

Calories: 535kcal

Author: Erin

Ingredients

3 acorn squash sliced in half, seeds removed
3 tablespoon olive oil divided
¼ cup pumpkin seeds
2 shallots diced
2 celery ribs diced
8 oz. baby bella mushrooms sliced
¼ cup walnuts chopped
3 garlic cloves minced
1 cup wild rice cooked
½ cup chickpeas drained and rinsed
salt and pepper to taste

béchamel sauce (optional):

1 tablespoon vegan butter
1 tablespoon flour
½ cup soy milk or milk of choice

US Customary - Metric

Instructions

Start by cooking the wild rice in a saucepan according to the package instructions.
Preheat oven to 400° and line a large baking sheet with parchment paper. Slice the squash in half length-ways, then use a spoon to scrape out the seeds; discard. Brush the squash with 1 tablespoon of olive oil (or more) all over, then place it cut-side down on the prepared baking sheet. Roast the squash for 30-35 minutes until fork tender.
While the squash is roasting and rice is cooking, make the filling. Add the pumpkin seeds to a large skillet and heat over medium heat. Toast the seeds until they're slightly golden and fragrant; remove from the heat and set aside.
To that same skillet, add the remaining olive oil, along with the shallots, celery and mushrooms and sauté for 5-7 minutes until soft. Then, add the walnuts and garlic and sauté for 2 minutes. Transfer the mixture to a large bowl, then add the pumpkin seeds to that bowl.
Once the rice is cooked, add it, along with the chickpeas, to that same mixing bowl and stir everything together. Then, add salt and pepper to taste.
Once the squash is roasted, use a spatula to carefully flip it over. Stuff each squash with some of the filling, then place it back into the oven and continue cooking for 10-15 minutes.
To make the béchamel: melt butter in a small saucepan over medium-low heat, then add the flour and whisk for 20 seconds before pouring in the milk. Continue to whisk until the sauce thickens, then remove from the heat.
Drizzle the stuffed squash with some of the béchamel sauce and enjoy!

Notes

*Calories are per serving and are an estimation

*To make this recipe quicker, cook the rice ahead of time and store it in a sealed container in the refrigerator so it's ready to go.

*Storage: Wrap stuffed acorn squash (leftovers) individually in foil or plastic wrap, then store them in the refrigerator for up to 4 days

*See full blog post for different variations of this recipe

Nutrition