Stuffed Acorn Squash - Jazzy Style!


Stuffed acorn squash is comfort food at it's best. Hearty, satisfying and delicious, this recipe is an easy-to-prepare and enticing entrée to serve throughout the winter. This stuffing is based on the flavors that my Mother and Grandmother used in their stuffing.


You can use pre-package bread cubes if you like, but I find that the making the stuffing using fresh bread takes a few extra minutes of prep time, and the great texture they impart in the finished dish is well worth the extra effort.


Simply served with green beans, kale, or broccoli on the side, this makes a great supper option, any night of the week - from October to April!


Stuffed Acorn Squash


2 small acorn squash, halved and seeded

1 teaspoon extra-virgin olive oil

Sea salt

Freshly ground pepper

4 cups Mushroom, Walnut, and Celery Stuffing, prepared and ready to bake (see below)


Preheat the oven to 400 degrees F. Lightly oil a 13 x 9-inch baking pan. Put the squash halves cut-side up in the prepared pan. Brush 1⁄4 teaspoon of the oil over the upper surface of each squash half. Sprinkle with salt and pepper. Spoon 1 cup of the stuffing into each squash half.

Cover the pan with foil and bake for 30 to 40 minutes, until the squash is fork-tender. Remove the foil and bake uncovered, for 10 to 15 minutes, until the stuffing is brown and crispy. Serve warm.


Simply served with green beans, kale, or broccoli on the side, this makes a great supper option, any night of the week - from October to April!

Savory Mushroom, Walnut, and Celery Stuffing



7 slices sprouted whole-grain bread or other whole-grain bread, cut in cubes

1 teaspoon italian seasoning

1⁄2 teaspoon sea salt

1 tablespoon extra-virgin olive oil

1 sweet onion, chopped

2 stalks celery, with leaves, diced

2 ½  cups diced cremini or white button mushrooms

1 teaspoon reduced-sodium tamari

1⁄4 cup vegan margarine

3/4 cup boiling water

1 vegetable bouillon cube

1 cup finely chopped walnuts

Preheat the oven to 375 degrees F. Oil an 11 x 7-inch baking pan. Put the bread, italian seasoning, and salt in a medium bowl and toss to combine. Transfer to a large, rimmed baking sheet and bake for 8 to 10 minutes, until the bread is slightly crisp.  

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the mushrooms and tamari and cook, stirring occasionally, until the mushrooms are tender, adding a bit of water as needed to prevent sticking. Melt the margarine in a small saucepan over medium heat.


Put the water in a small bowl or measuring cup and add the bouillon cube. Stir until dissolved to make a strong vegetable broth.

Put the bread and walnuts in a large bowl and toss until well combined. Add the mushroom mixture, margarine, and 1⁄4 cup of the broth and stir gently until thoroughly combined. Add as much of the remaining broth as needed so the mixture is moist but not soupy. If the mixture still seems dry after adding all of the broth, add a small amount of water. If using for stuffed acorn squash, proceed as directed in the recipe.


If serving stuffing as a side dish, transfer to the prepared pan. Spread in an even layer and smooth the top with a spatula. Cover and bake for about 30 minutes. Uncover and bake for 15 minutes to crisp the top. Serve immediately.