And Jump to Recipe Print Recipe
Acorn squash is a favorite of mine, partially for the flavor and partially for the fact that the squash itself becomes the bowl that you can eat out of! I have an old stuffed squash recipe on the blog, and thought it was time to add one filled with nutrient dense plant protein and fall flavors. Enter this high protein vegan stuffed acorn squash. It’s filled with high quality plant protein, essential nutrients and antioxidants, and fall flavors you crave.
The best winter squash for stuffing
While I like to use acorn squash, you can use other varieties for your stuffed squash. The two other types I love for this style of recipe are delicata and kabocha. Delicata squash is a bit smaller, but you could use both sides as one serving. The flesh is also more thin, allowing for more filling versus squash if that’s preferred. Butternut it also an option to serve to a group and if you love spaghetti squash, you can mix the high protein filling in after scooping the squash out.
Nutrition benefits of winter squash
You’ll get great nutrient benefits from winter squash, too. All winter squash varieties provide antioxidant carotenoids, including beta-carotene that converts to vitamin A. They’re also rich in vitamin C, fiber and other anti-inflammatory compounds. One cup of acorn squash in particular is a good source of iron and magnesium, and an excellent source of potassium, all nutrients Americans are at high risk of not eating enough of. It also offers vitamin B6 and folate, and 9 grams of fiber, which over 90% of Americans don’t eat enough of. And of course, with the right pairing or filling, squash can be part of a balanced meal with adequate protein.
Want more? Check out my Eating Well article on why winter squash is so good for you.
The best plant proteins for stuffed squash
Lately people are back to asking questions about whether plant protein is adequate for muscle growth and maintenance. Protein from plants can be adequate for health and performance and when prepared correctly, offers a satisfying taste and texture at meals. The type of plants you’re using may matter though. Many healthy vegan stuffed squash recipes look delicious, but are low in protein. With tempeh and quinoa though, this stuffed squash is a complete meal.
Both tempeh and quinoa offer high quality plant protein, and you’ll get a little bit more from the pistachio topping. High quality proteins offer an appropriate amount of essential amino acids to support muscle recovery and growth, so not only is this a high protein vegan stuffed squash, it’s high quality, too.
Haven’t had tempeh before? Tempeh, like tofu, is a soy protein. It’s made through a fermentation process and has a more hearty texture that pleases meat eaters. My husband much prefers tempeh over tofu most of the time due to these texture differences. If you’re still unsure, check out this miso ginger tempeh sheet pan dinner or this buffalo tempeh sandwich.
Love what you see? Bring this high protein vegan stuffed acorn squash to your next friendsgiving or holiday table to impress vegan and omnivorous friends alike.
High Protein Vegan Stuffed Acorn Squash
This high protein vegan stuffed acorn squash is hearty, nutrient packed and filled with the fall flavors you crave!
- 2 medium acorn squash
- 2 ⅓ tbsp olive or avocado oil divided
- 3 cloves garlic minced
- 2 cups cooked quinoa
- 1 package tempeh (8 ounces)
- 2 cups kale chopped
- 2 tbsp shelled pistachios chopped
Vinaigrette
- 2 tbsp apple cider vinegar
- 1 ½ tbsp pure maple syrup
- 1½ tbsp whole grain mustard
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp thyme
- ½ tsp dried sage
- ½ tsp black pepper
- ¼ tsp salt
-
Preheat oven to 425°F. After carefully cutting the top and bottom ends of the squash off, halve and remove seeds.
-
Brush or rub 1 tsp of olive oil onto the flesh of each squash half before placing face down on a baking sheet and baking for 30-35 minutes.
-
While the squash is roasting, cook your quinoa according to package instructions if you do not have it prepped already. Use roughly 1 cup of dry quinoa.
-
While the quinoa and squash are cooking, mince the garlic, chop the kale, and crumble the tempeh.
-
Heat 1 tbsp of olive oil in a medium sautee pan before adding garlic and stirring. Then, add the crumbled tempeh and kale. Stir and cover, letting cook for 3-4 minutes before stirring again, cooking an additional 3-4 minutes before leaving covered and turning off the heat.
-
As the quinoa and squash finishing cooking, whisk together all ingredients for the vinaigrette.
-
Add quinoa and vinaigrette to the pan with the tempeh mixture and stir well.
-
Once squash are done cooking, add each to their own plate and divide the quinoa and tempeh mixture between them.
