Vegan Stuffed Acorn Squash is a wonderful main dish option for the holidays. Stuffed with wild rice, veggies, and tempeh, this autumn-inspired squash becomes so flavorful and comforting. It's easy to make ahead of time and freezer friendly.
Cut the squash in half and scoop out the seeds. Drizzle a little olive oil onto the squash halves and season with salt and pepper. See notes if you're having trouble cutting open the squash.
Place the squash cut-side up on a baking sheet and bake until fork-tender (about 35-40 minutes but times will differ depending on the size of the squash).
While the squash is cooking, heat oil in a large skillet. Add tempeh and cook on medium heat until the tempeh is browned (about 5 minutes). Add tamari and tempeh spices (Italian seasoning, fennel, paprika) and cook for 1 more minute. Remove from pan and set aside.
Add the onion, garlic, vegetables, allspice, nutmeg, and ¼ cup of vegetable broth or water to the skillet. Cook on medium until the veggies are tender (about 5 minutes).
Add kale and heat for about a minute until cooked.
Turn off heat, add half of the cooked tempeh (save the leftover tempeh for another use), thyme, parsley, salt, pepper, lemon juice, vegan parmesan, and cooked wild rice mix. Stir to combine.
Take the acorn squash out of the oven when tender, add ¼ of the vegetable/rice mixture to each half, and bake for another 10 minutes.
Sprinkle the stuffed squash with some extra vegan parm and chopped parsley. Serve warm.
Notes
To make cutting open the squash easier: Place the uncut squash in the oven while the oven is preheating. Then when the oven is at 400 degrees F, take the squash out, cut in half, de-seed it, and place it back in the oven to bake. Oil-Free Version: Omit oil on the squash halves while baking and sautee tempeh in water or vegetable broth.