I love me some winter squash! The last Acorn squash recipe I posted was cooked in the slow cooker. I did this one in the oven, but you could also cook it in the slow cooker if you prefer.
I wanted to try using Boca burger in it because I’m trying to use up some I have in the freezer. It would be great with your leftover homemade burger or not-meat loaf as well. I also bought stuffing mix, but you could certainly make your own or use leftover stuffing from another meal.
Be aware that most stuffing mixes have chicken broth in them. The mixes my Whole Foods is carrying this year are not vegetarian. In years past they were. So read your labels carefully. I ended up getting mine at the local co-op instead. Just one more reason not to buy mainstream!
Vegan Acorn Squash filled with Boca Bread Stuffing – serves 4
- 2 medium size acorn squash
- 1 bag stuffing prepared using instructions on the bag
- 4 vegan Boca burgers
- 1/4 tsp garlic powder
- 1/2 tsp fennel seeds
- 1/2 tsp sage
- 1 tsp liquid smoke
Preheat oven to 350 degrees.
Cut squash in half (be very careful), scrape out the seeds and stringy parts. Use a rectangle casserole dish that can fit them all in, add about 1 inch of water to the dish, and set the acorn squash in it cut side up.
You can spray a little olive or canola oil on the cut sides of the squash if you want, but it’s fine without it.
Heat a skillet over medium heat, and cook the burgers. Once they are soft enough to cut with a spatula, chop them up small while cooking them. Add garlic powder, sage, liquid smoke, and fennel seeds. Cook until the crumbled burgers become a little crispy.
Add bread stuffing to the skillet and mix thoroughly. Stuff into squash and cover pan with aluminum foil (or an oven safe cover) and cook for 1 hour.