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Hearty Stuffed Acorn Squash
Keyword: stuffed squash
  • 4-6 acorn squash halved and seeded
  • 1/2 C dry bulgur
  • 1/2 C dry lentils
  • small onion finely diced
  • 1 14 oz block firm tofu
  • 1 C breadcrumbs
  • 1/2 C chopped pecans
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • salt & pepper
  • Follow Your Heart Parmesan Shreds optional - they add a very nice salty and nuttiness
  1. Preheat oven to 400 F

  2. Salt & pepper the inside of each squash half; place squash cut side down on a parchment-lined [or aluminum foil lined brushed with a small amount of oil to prevent sticking] baking sheet; roast for 30-50 minutes until a knife slides easily through.

  3. Bring bulgur and 1 C water to a boil in a small saucepan; reduce heat to low, cover, and cook until bulgar is tender, 15-20 minutes.
  4. Bring lentils and 2C water to boil in a saucepan; add 1/2 tsp salt and simmer until lentils are tender, 20-30 minutes; drain.
  5. Sauté onion in a small amount of water over medium heat until soft
  6. Food process tofu until creamy;

  7. Mix tofu with the bulgur, lentils, onion, breadcrumbs, pecans, thyme, and sage; salt & pepper to taste.

  8. Turn squash flesh side up and mound with the filling; bake for 15 minutes more until browned and cooked through

Recipe Notes

You may top with 1 T parmesan shreds on each squash half in the last 5 minutes.

Or make a nut-nutritional yeast parm and top before serving.