Vegan Stuffed Squash

Acorn squash stuffed with vegan mix of vegetables and beans
Photo: Rebecca Coady

This recipe sounds like a lot of work, but once you manage to cut off the top of the squash and scoop out the seeds, most of the hard work is behind you. Pop the squash into the oven, sauté the other ingredients together in one pan and throw it all together. The nice thing is that it looks super impressive when you serve dinner inside a squash!

This can be perfect as a meal on its own or make it as a side dish for a feast. Either way, stuffed squash is not only impressive but the ultimate combination of comfort foods. Vegan Stuffed Squash - Bonus — it’s vegan, but you don’t have to tell your meat-loving guests that. They probably won’t notice the lack of meat with all the flavor that is in this dish!

Vegan Stuffed Squash

Serves 4 to 6


  • 4 small acorn squash
  • 1 cup sliced onion
  • 1 teaspoon minced garlic
  • 1 cup diced green pepper
  • 2 tablespoons olive oil
  • 2 cups cubed potatoes (peeled; Yukon Gold or yellow, not russet)
  • 1 cup vegetable broth or stock
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 cup diced tomatoes
  • 1 cup canned or frozen corn
  • 1 can kidney beans
  • Salt and pepper to taste


  1. Preheat oven to 350°F and slice top off each squash. Scrape seeds out using a spoon.
  2. Put squash on their sides on a large oven-proof dish with ½ inch water. Place the top of each squash on this dish also.
  3. Place squash in oven for 30 to 45 minutes, depending on size. When done, you should be able to easily pierce the squash with a fork.
  4. While squash is cooking, sauté onion, garlic and green pepper in olive oil on medium heat, in a pot, until onion and pepper begin to soften.
  5. Add potatoes, vegetable broth or stock, bay leaf and oregano.
  6. Let mixture simmer until potatoes are soft, but not falling apart — about 10 minutes.
  7. Add tomatoes, corn and beans and simmer another 10 minutes or until the mixture is reduced and no longer soup-like. Remove bay leaf.
  8. Season with salt and pepper to taste.

Spoon this mixture into the cooked squash and enjoy!

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Rebecca Coady
Rebecca Coady is a graduate student at Meredith College in Raleigh, NC. Connect with her on her blog, Nibbles & Bits, where she shares recipes, travels, and her journey toward becoming a registered dietician. Connect with her on Facebook and YouTube.