Vegan Stuffed Acorn Squash
This Vegan Stuffed Acorn Aquash is filled with a gluten-free wild rice stuffing with flavors of carrots, red pepper, celery, and onions. It makes an excellent vegan main dish for your Thanksgiving dinner.
Servings: 4
Calories: 262kcal
Ingredients
- 2 acorn squash
- ½ cup wild rice
- 1 cup vegetable broth
- 1 bay leaf
- 1 tablespoon olive oil
- ½ cup red onion chopped
- 2 cloves garlic minced
- 1 carrot chopped
- 2 stalks of celery
- ½ cup red pepper
- 1 teaspoon thyme
- ¼ cup walnuts chopped
- 2 tablespoon fresh parsley (optiona) to garnish
- salt and pepper to taste
Instructions
- Preheat oven to 400 F. Slice the acorn squash in half. Remove seeds with a spoon. Brush with 1 tablespoon of olive oil on the flesh of the squash or leave oil off if you're oil free. Sprinkle salt and pepper on top. Place flesh side down on a sheet pan lined with parchment paper. Place in a preheated oven at 400 F for 40 minutes.
- While the acorn squash is roasting you can begin the wild rice stuffing. Bring 1 cup of vegetable broth and ½ cup of wild rice to a boil. Add bay leaf. Cover and simmer for 40 minutes.
- While rice is simmering chop the red onion, carrot, celery, and red pepper. Mince the garlic. Sauté red onions in ¼ cup of vegetable broth for 3 minutes or until softened. Add garlic and simmer for an additional 2 minutes. Add carrots, celery, red pepper, thyme, and a dash of salt and pepper. Simmer foran additional 5 minutes or until vegetables soften.
- When rice is done allow to sit in covered pan for an additional 10 minutes to allow all liquid to be absorbed. Remove bay leaf and add rice to vegetable mixture. Add chopped walnuts. Stir to combine.
- Scoop about ½ a cup of wild rice stuffing and place into the center of the roasted acorn squash. Top with parsley to garnish, and serve! This can be served warm or at room temperature.
Notes
Tips for Making Vegan Acorn Squash
- Double this recipe to serve 8.
- Use a good knife to cut the acorn squash in half.
- Save the squash seeds to roast for later.
- Scoop out some of the squash flesh to fit more stuffing inside each half.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat the rice in the microwave with a few tablespoons of water.
- Reheat the acorn squash in the oven at 350 F, for 10 minutes.
Nutrition
Calories: 262kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 257mg | Potassium: 983mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4047IU | Vitamin C: 51mg | Calcium: 95mg | Iron: 2mg