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Apple, Pecan and Soy Stuffed Acorn Squash

This easy – but impressive! – dinner dish is sure to become a fall favorite in your house. The recipe calls for pre-cooking the squash in the microwave, then finishing it in the oven.


  • Sage, Ground 1 cup
  • Canola oil 1 quart
  • Soy sausage crumbles 8 ounce
  • Apple 2 each
  • Salt and Pepper pinch/dash
  • chopped Pecans 1/2 cup(s)
  • Butter 2 tablespoon(s)
  • Brown Sugar 1 tablespoon(s)
  • 1 pound Acorn Squash 2 each


Adults: Preheat oven to 375.
Adults: Put the squash in a microwave-safe dish with a little water cook on high for 2-3 minutes, or until soft. Set aside while you prepare the stuffing.
Adults: Stuffing: Crumble the “sausage” into a skillet and cook over medium heat according to directions. Be careful not to overcook.
Adults: Peel and coursely chop 2 apples, add the apples and cook, stirring frequently, until the fruit is crisp-tender. Remove from heat and let cool slightly.
Together: Scoop out the squash, leaving 3/8-inch thick shells. Add the squash pulp you’ve removed to the sausage mixture and mix lightly. Don’t break up the squash.
Kids: Combine the pecans, butter, brown sugar, sage, salt, and pepper in a small bowl then add to the sausage mixture, again mixing carefully so as not to break up the squash.
Together: Spoon the stuffing mix into the squash halves.
Adults: Bake uncovered until piping hot and brown and crusty on top, about 20 minutes. Let cool for several minutes before serving.
Adults: Nutrition Information: Servings per Recipe: 4 Calories: 400 Total Fat: 23g Saturated Fat: 2g Cholesterol: 0mg Sodium: 430mg Total Carbohydrates: 42g Dietary Fiber: 5g Protein: 16g

About this Recipe
  • Serves: 4
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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