Tempeh-Stuffed Acorn Squash for Fall

Perfect for the hippie in you who wishes to celebrate the change of summer into fall.

Prep Time:
20 mins
Cook Time:
1 hrs 8 mins
Total Time:
1 hrs 28 mins
4 acorn squash halves


  • 2 acorn squash, halved crosswise and seeded

  • 1 (8 ounce) package tempeh

  • ¼ teaspoon dried sage, or more to taste

  • ¼ teaspoon ground cloves, or more to taste

  • salt and ground black pepper to taste

  • 2 Fuji apples - peeled, cored, and chopped

  • ½ cup chopped onion

  • ¼ cup raisins

  • ¼ cup dried cranberries

  • ¼ teaspoon dried thyme

  • 2 tablespoons chopped pecans

  • ¼ cup maple syrup


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil.

  3. Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.

  4. Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

  5. Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.

Nutrition Facts (per serving)

383 Calories
9g Fat
71g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 383
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Sodium 56mg 2%
Total Carbohydrate 71g 26%
Dietary Fiber 7g 25%
Total Sugars 36g
Protein 14g
Vitamin C 33mg 163%
Calcium 178mg 14%
Iron 4mg 22%
Potassium 1336mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.