Vegan Mac & Cheese Stuffed inside tender Acorn Squash?!
This recipe has been my favorite vegan mac & cheese for the longest time! It’s creamy and dreamy in all the right ways!
I made it for my little 4 1/2 year old nanny kiddo (who is a very picky eater I might add) and she LOVED it!! Mac & cheese is her favorite food group, and I was flattered that she liked mine even better than her boxed mac & cheese from the store (she’s not a vegan).
This is the best way to get your kids to eat more veggies without them even knowing! And since the recipe is so simple, you can modify it or add it to other dishes as well! Another trick it to just add some veggie broth and it becomes a savory soup!
So lately, I’ve been super obsessed with squash (like any kind!) and I really wanted to do something crazy with an easy and savory recipe I already loved!
So, this crazy carb lover added my famous mac & cheese to stuffed acorn squash! Yes, it’s full of carbs. (No, carbs don’t make you fat. Excess calories make you fat.)
There is also a full serving of complete protein in there! It comes from the Cannellini beans! This post will teach you more about where protein actually comes from and what kinds of food are the best sources of protein.
Thanksgiving is in less than a week! So start thinking of what you want to bring to share with your friends and family! This recipe would definitely be a non-traditional crowd pleaser! Enjoy!
Mac & Cheese Stuffed Squash: Vegan, Gluten Free, Oil Free
Vegan Mac & Cheese Stuffed Acorn Squash
- 1-2 acorn squash
- 1 box of elbow noodles (use GF noodles if desired, I like quinoa based)
- 1 large sweet potato, peeled & cubed
- 1/2 large red onion, roughly chopped
- 2 cups carrots, roughly chopped (baby carrots word too!)
- 1 can cannellini beans, drained
- nutritional yeast (optional)
- salt & pepper to taste
Preheat the oven to 400 degrees fahrenheit.
Wash and prep all veggies. Drain beans. Half the squash.
Place squash cut side down into a baking sheet with a splash of water. Bake for 40-45 minutes or until the skin is tenter.
Fill a large pot with the sweet potato, onion and carrots. Add water to cover the veggies and bring to a boil. Boil for about 20 minutes until the veggies are soft.
During this time, cook the noodles according to the package.
When the veggies are soft, put them into a blender along with the drained beans. Blend until smooth. You should save the water from the veggies to add to the mixture if it's too thick.
Pour the "cheesy sauce" over the noodles and mix well.
When the squash is done, remove from the oven and transfer to a plate or bowl for serving.
Add a heaping scoop of mac & cheese to each squash bowl. Top with salt, pepper and nutritional yeast if desired!
Save the leftover mac in the fridge for about one week. You can also freeze the mac to extend it's life.
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