Chef Montelbano makes Stuffed Acorn Squash

It may not feel like it, but we’re in the middle of fall. If you’re looking for a new spin on a fall favorite like squash, vegan chef Lauren Montelbano from The Vibrant Veg has the perfect recipe for you. Check out the recipe for Lauren’s Stuffed Acorn Squash below.


  • 1 acorn squash
  • 1 tsp. olive oil, divided
  • 1 tsp. maple syrup, divided
  • a pinch of salt
  • 1/2 cup cooked wild rice
  • 1/4 cup cooked lentils
  • 1 tbsp. olive oil
  • 1 celery stalk, sliced
  • 1/2 cup diced cremini mushrooms
  • 1 small shallot, diced
  • 1/4 cup dried cranberries
  • 2 tbsp. toasted pecans
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup
  • 2 tsp. fresh thyme
  • a pinch of salt and pepper


  • Preheat oven to 400. Line a baking dish with parchment paper.
  • Cut acorn squash in half following the lines of the squash and cutting the stem down the center. Hollow out the seeds with a spoon.
  • Rub the inside of the hollowed out squash with the olive oil and maple syrup. Sprinkle with salt.
  • Place cut side up in the baking dish and bake for 30-40 minutes, until the squash is browned and soft to the touch.
  • While the squash is baking, cook lentils and wild rice. Toast pecans as well.
  • Heat a small sauté pan to medium high heat with 1 tablespoon olive oil. When oil is hot, add 1/2 cup of diced mushrooms. Sauté for 2 minutes, then add in celery and shallot. Continue sautéing until the shallot and celery are translucent and the mushrooms are slightly browned. Remove from heat and place in a small bowl.
  • Add cooked lentils, wild rice, cranberries and pecans in with the sauté mix. Add in Dijon, maple syrup, fresh thyme and a pinch of salt and pepper.
  • Stuff squash with the filling and Enjoy!