This Wild Rice Stuffed Acorn Squash Recipe makes an easy, but elegant vegan dinner! It’s easy enough for a weeknight, yet would make a lovely addition to a Thanksgiving menu.
It’s my first recipe post of October and I’m so excited to bring you alllll the fall foods! First up is this Wild Rice Stuffed Acorn Squash. Stuffed Acorn Squash is one of those dishes that just looks fancy. Every time I serve it I get ooohs and aaahhhs.
I find it funny because the truth is that Stuffed Acorn Squash could not be much easier. It just LOOKS so pretty.
I use a wild rice blend with flavor-enhancing vegetables to stuff the acorn squash. I use the wild rice blend because that happens to be my kids’ favorite. It also lends a nice nutty flavor to the dish. You can certainly sub whatever rice you have on hand.
I also keep this vegan, but a little parmesan cheese on top would be lovely. The chopped walnuts and dried cranberries add texture and color, so don’t skip those!
Whether you make this for a weeknight dinner or serve it at Thanksgiving, I hope you absolutely LOVE this Stuffed Acorn Squash recipe!
How to Make Stuffed Acorn SquashPrint
Wild Rice Stuffed Acorn Squash (Vegan Recipe)
This Wild Rice Stuffed Acorn Squash recipe is an easy, yet elegant vegan dinner!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: recipes
- Method: oven
- Cuisine: American
- 1/3 uncooked cup wild rice blend
- 2/3 cup vegetable broth
- 2 acorn squashes, halved lengthwise and seeded
- 1 tablespoon oil, divided
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons minced garlic
- 2 cups spinach, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon chopped walnuts
- 2 tablespoons dried cranberries
- 1 tablespoon chopped fresh parsley
- Cook the wild rice blend with the vegetable broth according to the package directions.
- Preheat the oven to 425 degrees F.
- Place the acorn squash, cut side down, on a baking sheet lined with parchment paper or a silicone baking mat.
- Cook the squash in the oven until almost tender, about 20 minutes.
- Meanwhile, heat 1 1/2 teaspoons of oil in a large skillet over medium heat.
- Add the onion, carrots, celery, thyme, and garlic and sauté until tender, about 5-7 minutes.
- Add in the spinach, salt, pepper, and lemon juice and stir until the spinach is wilted.
- Remove from heat and stir in the cooked rice.
- Turn the squash over to cut side up, and brush 1 1/2 teaspoons of oil over the top. Divide the rice mixture evenly among the squash, spooning it into the holes.
- Top with the chopped walnuts and dried cranberries and put back into the oven. Bake at 425 degrees for an additional 10 minutes. Sprinkle with chopped fresh parsley and serve. Enjoy!
- Serving Size: 1/2 stuffed squash
- Calories: 242
- Sugar: 4 grams
- Fat: 6.3 grams
- Saturated Fat: 0.9 grams
- Trans Fat: 0 grams
- Carbohydrates: 45.9 grams
- Fiber: 6.9 grams
- Protein: 5.4 grams
Keywords: acorn squash
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