This Baked Acorn Squash Stuffed with vegan Mac and cheese makes a perfect side dish! Try it as a gluten free, vegan side for Thanksgiving dinner or just enjoy for lunch!
Baked Acorn Squash
Baking acorn squash is pretty easy. The hardest part is cutting the raw squash. Make sure you’re using a good, sharp knife and a 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 go for a simple olive oil, garlic, salt and pepper mixture. Autumn spices mixed in olive oil, like nutmeg and cinnamon, are fun too.
Vegan Mac and Cheese
A lot of vegan Mac and cheese recipes use pumpkin or squash to make the cheese sauce… but not this recipe. I don’t really think that pumpkin or squash tastes anything like cheese. For a real cheesy texture and taste, we created a Mornay-like sauce using vegan mozzarella shreds, vegan butter, soy milk, garlic and sauerkraut brine. The special ingredient here is the sauerkraut brine. Dairy cheese tastes SO good because it is fermented. Most vegan cheese brands are not fermented, so the flavor isn’t as deep and savory. Adding a bit of sauerkraut brine to cheese sauce gives it that cheesy, savory depth in flavor. We add a bit of fermented vegetable brine to all of our vegan cheese recipes to make them taste more like cheese.
Stuffed Baked Acorn Squash
You can stuff an acorn squash with a lot of 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 pairs so well with the nutty flavor of baked squash.
Here’s The RecipePrint
Baked Acorn Squash Stuffed with Vegan Mac and Cheese
This baked acorn squash stuffed with vegan mac and cheese makes a perfect side dish! Try it as a side for Thanksgiving dinner, or just enjoy for lunch!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour
- Yield: 4 Servings 1x
- Category: Entreé
- Method: Oven Baked
- Cuisine: American
- Diet: Vegan
- 2 Acorn Squash, halved with seeds removed
- 1 Tablespoon Olive Oil
- 1 Teaspoon Minced Garlic
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
- 16 oz Brown Rice Macaroni
- 16 oz Vegan Mozzarella Shreds
- 2 Tablespoons Vegan Butter
- 1/4 Cup Plain Plant Based Milk
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Smoked Paprika
- 3 Tablespoons Sauerkraut Brine
- 2 Tablespoons Sourdough Bread Crumbs (optional)
- Preheat oven to 400 degrees
- In a small bowl mic olive oil, black pepper, minced garlic and salt.
- Once you’ve cut your squash in half lengthwise and removed the seeds, brush with the olive oil mixture.
- Place squash open side down on a baking sheet and bake for about 40 minutes. You’ll need to check the squash every 15 minutes to see if they are baked to your liking.
- While the squash bakes, cook your brown rice macaroni according to the directions on the box.
- In a medium sauce pan over medium heat add the vegan butter, plant based milk, garlic powder, and smoked paprika. Bring to a simmer and reduce heat.
- Add the vegan mozzarella to the butter mixture and stir continuously. Once the cheese begins to melt add in the sauerkraut brine. Stir until cheese is fully melted.
- Add the cheese sauce to the cooked macaroni.
- Once the acorn squash are baked, add the macaroni and cheese to the center on the squash. Top with bread crumbs (optional) and a sprinkle of salt.
- Bake the macaroni and cheese stuffed squash at 400 degrees for about 5 minutes.
- Top with a bit of fresh thyme, plate, serve and enjoy!
This recipe can result in left over mac and cheese depending on the size of acorn squash you use. I love this, but if you don’t enjoy left over mac and cheese you can reduce the amount of mac and cheese in this recipe by half.
Keywords: baked,acorn,squash,vegan,mac and cheese