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Tonia and her stuffed acorn squash

Vegan Stuffed Acorn Squash

Course Main Courses, Side Dishes
Cuisine American


  • 2 to 3 small to medium acorn squash
  • ½ chopped large onion or 1 small onion
  • ½ chopped green pepper
  • 1 can of diced tomatoes
  • 1 3/4 C grain of your choice I used a combo of brown and other varieties of rice
  • 2 Beyond Sausages
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 t Mrs. Dash spice blend
  • 1/2 t garlic powder
  • A few dashes of cayenne pepper optional!


  • Cut the squash in half and clean the seeds out. Add a teeny bit of oil, salt, and pepper and cooked face down at 350 for 30 minutes.
  • WhiIe the squash is in the oven cook the chopped onion and chopped green pepper with salt, pepper, garlic powder, Mrs. Dash, and cayenne if you’d like that. Then add the Beyond Meat sausages. Break the sausages up until there are finely broken. Cook sausages until they have a bit of a “grilled” texture.
  • Add the grains and tomatoes and stir over heat until warm. After the squash is done take it out of the oven, flip over, stuff with the mixture, and put it back in over for 10 minutes at 350.
Keyword vegan
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