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Stuffed Acorn Squash

Falling in love with Fall. There is something special about fall time classic dishes that warm the heart, and this just happens to be one of them!


2 acorn squash, halved seed removed

1 package of beyond meat grillers

1 tbl of chickenless flavor

1/3 cup water

1-2 tsp of paprika

1 small onion chopped

5-6 garlic cloves sliced

Garlic salt

Pinch of sugar


1 tsp of apple cider vinegar

4 cups fresh spinach

1 cup of Follow Your Heart Mozzarella Shred

1/3 cup of Vegan Parmesan

Olive oil


Preheat oven to 400

Score your acorn flesh with square pattern

Drizzle your acorn squash with olive oil

Place flesh side down on foil lined cookie sheet

Bake in pre heated oven for roughly 40 minutes

Remove and let sit 5 minutes before filling

Turn heat down to 375

Prepare filling:

Chop your grillers into bite size pieces

Place into medium sauce pan with chickenless flavor and water

Heat for 5-7 minutes

Turn off heat and let sit until ready to use

Remove grillers from water and set aside, reserve water for later

In a large frying pan add a little oil

Heat over medium-high

Add in your chopped onion

Cook for 3 minutes

Add in garlic and cook for 1 minutes

Stir in your chopped grillers

Continue to cook for 5 minutes

Season with paprika, sugar, salt, pepper and apple cider vinegar

Turn heat down to medium

Add in your spinach

Using reserved water add in spoonfuls to help wilt the spinach down

Mix well

Stir in shreds until metled

Once spinach is wilted a bit turn off heat

Fill Squash:

Turn acorn squash over to flesh side up

Fill squash with heaping amounts of filling

Sprinkle tops with parmesan

Bake in pre heated oven (375) for roughly 15 minutes

Remove and serve


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