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Vegan Stuffed Squash

Stuffed Squash

Dianne Wenz
Course Main Course
Cuisine American
Servings 4 servings


  • 2 medium acorn squash, halved down the middle and seeds removed
  • 3 teaspoons olive oil, divided
  • ½ teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided
  • 7 ounces vegan sausage, such as Field Roast or Tofurky (2 large links), sliced or crumbled
  • 1 large leek, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed, chopped
  • 1/3 cup vegetable broth
  • 2 tablespoons nutritional yeast, plus more for garnish, if desired
  • 2 tablespoons breadcrumbs, plus more for garnish, if desired


  • Preheat oven to 375°.
  • Mix together 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Brush onto the inside of the squash.
  • Line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake for 30 minutes, until golden and tender.
  • In a large skillet over medium high heat, cook the sausages and the leeks in 1 teaspoon of olive oil, until the sausages are browned and slightly crisp and the leeks begin to caramelize, between 7 and 10 minutes. R
  • Add the garlic, kale and broth. Cook for another 3 to 4 minutes, until the kale begins to wilt. Remove from heat.
  • In a large bowl, mix together the sausage, leek and kale mixture, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
  • Stuff the squash with the mixture. Sprinkle a little more breadcrumbs and nutritional yeast on the top, if you like. Bake for 10 to 15 minutes, until heated throughout.
  • Serve hot.