35 minsDinner

Acorn squash stuffed with veggie sausage, spinach and tomatoes

Makes: four servings
Makes: four servings


  • 2 acorn squashes
  • 1 yellow onion
  • 1 ⅓ cups cherry tomatoes
  • ¼ cup olive oil
  • 8 veggie sausages
  • 8 cups spinach
  • 2 tsp minced garlic
  • 1 tbsp chili powder
  • 1 tbsp cumin


  1. Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.

  2. Meanwhile, coarsely dice onion. Cut cherry tomatoes in half.

  3. Heat olive oil in a skillet over medium high heat. Add onion and veggie sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.

  4. Place acorn squash on a baking sheet and fill with veggie sausage mixture. Broil until top is golden, about 3 minutes.