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Veg, Beans, Grains

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.

Prep: 15 Minutes
Cook: 1 hour
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Cook | Veg, Beans, Grains

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.

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
four vegan stuffed acorn squash halves on a white plate garnished with fresh thyme. White melty cheese is running down the side of the squash
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Veg, Beans, Grains

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5 from 1 review

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.

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

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.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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welcome!

hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. April
    11|11|2024

    This was delicious, will absolutely be making it again and I’m not even Vegan. My sister and brother in law are and I wanted to find a yummy fall meal to prepare for them, everyone LOVED it so thank you. Can you please post the nutritional data, I’m not seeing it above! THank you

    Reply
    1. Kaitlynn Fenley
      11|12|2024

      yay! Happy to hear everyone enjoyed this! I’ll check on the nutritional data and make sure it’s showing up.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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