Vegan Stuffed Acorn Squash With Wild Rice Filling Recipes

VEGAN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375˚F.
• Slice each squash in half lengthwise and use a spoon to scrape out the seeds. Brush each half with olive oil (about 2 tbsp total between all 6 halves) and sprinkle with salt and pepper. Set face down on a baking sheet and roast for 30 minutes, until fork tender.
• Meanwhile, cook rice according to package directions.
• Add 1 tbsp of olive oil to a large sauté pan over medium heat. Sauté shallots for 4-5 minutes, then add garlic and celery and cook for an additional few minutes. Add mushrooms and spinach.
• Once mushrooms are cooked down, add cooked rice, apples, cranberries, pumpkin seeds, sage, thyme, vinegar, salt, and pepper. Stir well and cook for 4-5 minutes, until apples and cranberries soften. Taste and adjust seasoning as desired.
• Reduce oven heat to 350˚F. Remove the squash and carefully flip over. Fill each squash cavity with rice mixture. Return to oven for additional 10-15 minutes. Serve warm.

VEGAN STUFFED ACORN SQUASH (WITH WILD RICE FILLING)

Steps:

• Preheat your oven to 400 °F.
• Cut the acorn squash in half and scoop out all its seeds, then wash the squash pieces.
• Use a fork to poke holes in the squash's orange flesh. Poke all around the squash (edges and center).
• Place the squash halves on a baking tray lined with a silicone baking mat or parchment paper for easy clean up.
• Brush the orange flesh of your squash with oil.
• Sprinkle with salt and black pepper.
• Bake for 40-50 minutes or until the squash is tender throughout.
• While the squash roasts, prepare your wild rice filling.
• Wash and chop all the wild rice stuffing vegetables (onions, celery, carrots). Chop the parsley and walnuts.
• Warm some olive oil in a large pan.
• Add the onion, celery and carrots and sauté for 3-4 minutes, until they start to soften.
• Next, add the lentils, Herbamare, garlic powder, ground sage, dry thyme, ground nutmeg and celery seed.
• Stir until everything is well combined.
• Add the wild rice and vegetable broth to your pan. Place a lid on the pan and cook until your rice absorbs all the liquid (about 15 minutes for my wild rice blend; cook your rice to package directions).
• When your rice is fully cooked, add the cranberries, walnuts and parsley. Stir to combine, then remove your pan from heat.
• Taste this mixture and add extra salt or black pepper to taste.
• Scoop your wild rice filling evenly amongst the pieces of squash.
• Top with extra chopped parsley if desired.