Vegan Stuffed Acorn Squash with Mac and Cheese

Baked Stuffed Acorn Squash

This vegan stuffed acorn squash recipe is pretty straightforward. The hardest part is cutting the raw squash. Ensure you’re using a sharp knife and fresh acorn squash.

After cutting, you need to remove the seeds. I like to save squash and pumpkin seeds to bake for snacks.

Before baking, we brush the inside of the squash with olive oil and spices. You can get creative here. I usually use a simple olive oil, garlic, salt, and pepper mixture. Autumn spices like nutmeg can be fun to sprinkle in too.

Vegan Stuffed Acorn Squash

The cheesy Alfredo-like sauce for the vegan mac and cheese is relatively easy to make! There are two key things I suggest to make this vegan cheese sauce perfectly.

First, I recommend using a high-speed blender like a Vitamix to ensure the sauce is smooth. Don’t forget to stop the blender and scrape down any pieces stuck to the side.

Second, make sure to soak the cashews for a long enough time, and ensure you are using raw cashews. I suggest soaking the cashews overnight in cool water if you have the time (about 12 hours). But for the sake of making this recipe quickly, you can soak the cashews in boiling water for 30 minutes instead.

Vegan Stuffed Acorn Squash Thanksgiving Side

You can stuff acorn squash with many different things, but if you ask me, baked acorn squash stuffed with mac and cheese is the best.

The creamy flavor and smooth texture of the cheese pair so well with the nutty flavor of baked squash.

You can use any pasta shape, but I enjoy the traditional elbow macaroni shape in this recipe. Pictured here is Jovial brown rice pasta, but you can use regular wheat pasta too.

More Recipes to Try

• Simple and Creamy Vegan Pumpkin Alfredo
• Tomato Braised Kale and Chickpeas with Chard
• Vegan Sauerkraut Soup with Mushrooms inspired by German Sauerkraut Soup

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Vegan Stuffed Acorn Squash with Mac and Cheese

Try this creamy, cheesy delicious baked vegan stuffed acorn squash as a side for any fall or winter meal. This recipe comes together in just under an hour.

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• Prep: 15 Minutes
• Cook: 1 hour
• Total Time: 1

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Ingredients

• 2 large acorn squash, halved*
• 1 Cup Raw Cashews, Soaked and Drained
• 1 Cup roasted acorn squash*
• 2 Tablespoons Nutritional Yeast
• 1/4 Cup Sauerkraut Brine
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Black Pepper
• 1 Teaspoon Salt
• 3/4 Cup Plant-Based Milk, with extra set aside
• 16 Ounces Jovial brown rice elbow noodles
• 2 Tablespoons Olive Oil
• 3 Tablespoons Garlic, Minced
• 1 shallot thinly sliced
• Bread crumbs
• Fresh thyme

Instructions

1. To soak cashews, place them in a glass bowl, pour boiling water over them and let them soak for 1 hour.
2. Preheat oven to 400˚F.
3. Halve and seed squash, then brush flesh side with oil. 
Season with salt and pepper. 
Place on parchment paper-lined baking sheet and bake cut side down for 35 to 40 minutes or until tender.

4. Meanwhile Boil water and cook the noodles according to the directions on the package.
5. Once the squash is finished roasting, remove it from the oven and let it cool slightly.  Leave the oven on and reduce the temperature to 350° F.
6. Carefully and gently scoop some of the roasted squash out of the skins, leaving some inside so the the skin stays in one piece. You only need one cup of roasted squash to make the cheese sauce.
7. In a high-speed blender combine the roasted squash, nutritional yeast, sauerkraut brine, nutmeg, black pepper, salt and plant based milk, blend on high until smooth.
8. In a pot over medium heat, add the oil shallots and garlic. Cook until the garlic starts to brown.
9. Reduce the heat to low and add the blended sauce to the oil. Stir continuously until the sauce is heated. (You can add a bit more milk if you feel the sauce is too thick).
10. Add the pasta to the sauce and toss to combine.
11. Fill the acorn squash halves with the macaroni and cheese. Top with bread crumbs
12. Bake for 15 to 20 minutes or until golden brown and bubbly.
13. Garnish with fresh thyme.

Notes

• The 1 cup of roasted acorn squash comes from the squash halves you roast.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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