![['Close-up side view of a juicy stuffed acorn squash filled with tempeh and vibrant garnishes.', 'A detailed shot of a halved acorn squash, stuffed with a colorful mixture, showcasing its appealing texture.', 'Side view of a delectable stuffed acorn squash, revealing its rich filling of tempeh and herbs.', 'Close-up image of a baked acorn squash, overflowing with a savory tempeh filling and garnished elegantly.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_296b88db-aad2-41be-b153-e8eca0246d71_0.webp)
Stuffed Acorn Squash with Tempeh Recipe
A hearty and colorful vegan dish featuring roasted acorn squash filled with a savory tempeh and mushroom stuffing, garnished with fresh herbs and pomegranate arils.
Ingredients
Vegetables and Fruits
- 2 each acorn squash, halved
- 1 tablespoon extra-virgin olive oil, for drizzling
- ½ yellow onion yellow onion, chopped
- 8 ounces cremini mushrooms, diced
- 3 cloves garlic, minced
- ⅓ cup coarsely chopped walnuts
- ¼ cup dried cranberries
- Parsley for garnish
- A few pomegranate arils for garnish
Tempeh
- 1 package 8-ounce package tempeh
- 1 tablespoon extra-virgin olive oil
Other ingredients
- ½ yellow onion chopped onion
- 8 ounces cremini mushrooms, diced
- 3 cloves garlic, minced
- ⅓ cup coarsely chopped walnuts
- 1 tablespoon tamari
- 1 tablespoon apple cider vinegar
- ½ tablespoon chopped rosemary
- ¼ cup chopped sage
Instructions
- Preheat oven to 425°F (220°C). Roast squash halves for 40 minutes until tender.
- Steam and crumble the tempeh. Sauté onion, mushrooms, garlic, walnuts, and seasonings until cooked.
- Mix in cranberries and adjust seasoning. Stuff the roasted squash with the filling.
- Garnish with parsley and pomegranate arils. Serve immediately.
Notes
For extra flavor, toast the walnuts before adding.