A simple Vegan Baked Stuffed Squash recipe made with vegetables and Ikea’s minced plant-meat alternative. Easy & Delicious!
Nothing says summer more than the abundance of fresh vegetables in the garden. Next time, try this Vegan Baked Stuffed Squash recipe that is filled with tasty vegetables and vegan minced meat, cooked to perfection, topped with melty vegan cheese, and then baked until absolutely delicious.
Why make this recipe?
We’re not gonna lie, this is one of our favorite recipes for this Summer, and you can easily make it well into the Fall as well. The dish is simple and easy to make, and although there are a couple of steps to it, they are all straightforward.
We like the combination of vegetables and plant-based meat, topped with melted vegan cheese on top.
It’s truly a classic recipe that you’ll want to add to your meal rotation, as it also keeps well refrigerated. And don’t worry if you can’t find round squashes! This recipe works with zucchinis as well – zucchini boats, people!
And if you like to keep this WFPB, you can replace the vegan meat with cooked brown lentils.
Vegan Baked Stuffed Squash Ingredients
To make this recipe you will need:
- onion, we used red onion but regular yellow onion will also work fine
- red pepper, to add sweetness; yellow bell pepper works as well
- vegan minced meat, we used the Ikea plant-based minced meat in this recipe, but other brands will work just as well. If you would like to keep this dish WFPB replace the minced meat with about 1 cup of cooked brown lentils
- tomato sauce
- herbs: parsley, oregano, thyme; this herb combination will add a Mediterranean flavor to the dish
- salt & pepper for seasoning
- olive oil
- round squashes; these types of round squashes are very easy to fill and bake. If you can’t find round squashes, you can use zucchini – cut them in half and make zucchini boats
- vegan grated cheese, we like to use Violife
How to make the Vegan Baked Stuffed Squash
Start this recipe by preheating the oven to 200°C / 390°F so it’s ready to go. Prepare also a baking dish by lightly greasing the bottom.
Next, you’ll want to chop your vegetables – the onion, carrot, and red pepper. Mince the garlic cloves, too.
Next, prepare the squashes by cutting the top off and scooping out the inside. You can easily do this by using a spoon. Save the flesh and chop it up. Then, lightly brush the squashes with olive oil.
Now it’s time to start cooking.
Heat a drizzle of oil in a pan on medium heat, and add the chopped vegetables. Season to taste with salt, pepper, oregano, and thyme, then cook for a couple of minutes, until the vegetables soften and get slightly charred. Remember to stir often, so the vegetables don’t burn.
Add chopped squash and cook until it softens. Then, add the vegan minced meat and cook for another couple of minutes until browned.
Add chopped parsley and the tomato sauce and mix well to combine. Cook another minute or so, then remove from the heat and let cool down. Taste and adjust seasoning if needed.
Lightly season the squashes with salt and pepper, then add the cooked vegetables and vegan minced meat filling. Fill the squashes up to the top, pressing the filling in to fill the holes. It’s ok if the filling is overfilled into a heap on top. Sprinkle vegan grated cheese on top.
Time to bake!
Place the squashes into a baking dish and place the tops of the squashes on top of the filling. Pour about 1/2 cup (120 ml) of water (you can also use dry white wine) into the bottom of the baking dish and place the baking dish into the preheated oven.
Bake for about 45 minutes at 200°C / 390°F or until the squashes soften and get lightly charred. Try sticking a fork into one, it should go in all the way easily.
I like to remove the tops of the filling for the last 10 minutes of baking to make sure the cheese melts and turns a bit crispy.
If your squashes are turning brown too soon, you can lower the heat or cover them with foil.
These baked squashes are good to serve as they are, with a side of salad. For a more filling dish, add a serving of cooked rice or potatoes, or a slice of bread.
We also like to spoon the liquid from the bottom of the baking dish over the baked squash or side for a more flavorful meal.
You can store the baked squashes refrigerated in an air-tight container for up to 3 days.
Reheat in the microwave or in the oven before serving.
You could also reheat by steaming a squash over a water bath. I like to place the squash in a strainer on top of the water while the water is boiling – make sure the water does not touch the squash and keep the pot covered with a lid so the steam does not escape.
More similar recipes:
We have plenty more recipes with zucchinis and pumpkins. Try also these recipes:
- Vegan Zucchini Involtini with Plant-Based Ricotta
- Creamy Pesto Gnocchi with Zucchini
- Vegan Pumpkin Mac and Cheese
- Pearl Barley and Pumpkin Risotto
- Vegan Chocolate Zucchini Brownies
- 1 red onion
- 1 carrot
- 1 red pepper
- 4 cloves garlic
- 1 cup vegan minced meat (we used Ikea)
- 2 tbsp tomato sauce
- ½ tbsp parsley
- oregano, thyme
- salt, pepper
- 2 tbsp olive oil
- 4 round squashes
- 2 tbsp vegan grated cheese
Prepare the oven and ingredients
- Preheat the oven to 200°C / 390°F. Prepare a baking dish by lightly greasing the bottom.
- Finely chop 1 red onion, 1 carrot, 1 red pepper, and mince 4 cloves of garlic.
- Cut the top of the round squashes off, then scoop out the inside. Lightly brush the squashes with olive oil. Finely chop the scooped-out flesh.
Make the filling
- Heat a pan on medium heat, and add a drizzle of oil and the chopped vegetables. Season to taste with salt, pepper, oregano, and thyme. Cook for a couple of minutes, until the vegetables soften and get slightly charred. Add chopped squash and cook until it softens. Then, add the vegan minced meat and cook for another couple of minutes until browned.
- Add chopped parsley and the tomato sauce and mix well to combine. Cook another minute or so, then remove from the heat and let cool down. Taste and adjust seasoning if needed.
Fill the squashes
- Lightly season the squashes with salt and pepper, then add the cooked vegetables and vegan minced meat filling.
- Sprinkle vegan grated cheese on top and place the squashes into a baking dish. Place the tops of the squashes on top of the filling.
- Pour about 1/2 cup (120 ml) of water into the bottom of the baking dish and place the baking dish into the preheated oven.
Bake & serve
- Bake for about 45 minutes at 200°C / 390°F. If your squashes are turning brown too soon, you can lower the heat or cover them with foil. The squashes are done when they soften, and you can easily insert a fork into one. I like to remove the tops for the last 10 minutes of baking to make sure the cheese melts and turns a bit crispy.
- Serve hot from the oven as they are or with a side of bread, cooked rice, or potatoes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 237mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 19g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.