Vegan Stuffed Acorn Squash with Mac and Cheese

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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.


  • 2 large acorn squash, halved
  • 1 Cup Raw Cashews, Soaked and Drained
  • 1 Cups 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


  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.