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Thankfully Delicious: Buckwheat stuffed Acorn Squash

Buckwheat stuffed acorn squash

I am sure it is obvious by now, but I like to incorporate buckwheat into as many of my recipes as possible! It provides a ton of nutrition, it’s delicious, and it’s super easy! It’s the backbone of BuckWHAT

Before having kids, I would have all the time in the world to cook complicated holiday dishes. I loved Thanksgiving, as it gave me an opportunity to test out my newest endeavors on a large family crowd. Who else will be as honest with you as a family member. But with two kids, and a full time job, my goal is to make this Thanksgiving as simple and delicious, as possible! And so I present you with my Thankfully Delicious Buckwheat Stuffed Acorn Squash.

This dish is gluten free, vegan, and incredibly delicious! I recently learned that acorn squash is a great source of vitamin c, which makes it perfect for the winter months.


Servings: 4


2 Acorn squash, halved, seeded

1 tbl olive oil

½ lb cremini or button mushrooms (although any mushrooms would work)

1 medium onion diced

½ tsp thyme

1 cup prepared buckwheat

½ cup vegetable broth

Salt and pepper

¼ cup nutritional yeast

Prepare the squash:

Heat oven to 375 F

Lay the squash cut side up on a prepared sheet tray

Bake for 30 minutes


Meanwhile prepare the stuffing

In a medium size skillet, heat the olive oil. Add the mushrooms, onions and thyme and saute about 5 minutes. Add the prepared buckwheat, vegetable stock, salt and pepper. Cover and cook on low heat for 10 minutes.


Stuff the acorn squash halves with the buckwheat stuffing, sprinkle with nutritional yeast and enjoy!



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