Wild Rice Stuffed Acorn Squash

My wild rice stuffed acorn squash is a game-changer when it comes to comforting autumnal recipes! This vegan recipe is super easy to make and can be made gluten-free with just one easy tweak. I recommend this tasty, nutritious recipe for a fall and winter dinner idea for you and the whole family.

How To Serve This Vegan Stuffed Squash

This recipe is a complete meal as it comes with plenty of healthy fats and carbohydrates. However, you may wish to serve this stuffed squash recipe with a side of green vegetables or a simple salad.

Nutrition Information For Rice Stuffed Acorn Squash

This recipe is packed with nutrients from all the veggies and other whole foods. Firstly, the winter squash is loaded with B vitamins, magnesium, potassium, and manganese. Another nutrient-dense vegetable in this recipe is the leafy green spinach, which provides vitamins A, C, and K1, iron, folate, and calcium. At the same time, walnuts or pecans can offer you a source of healthy fats alongside antioxidants.

Finally, let’s not forget one of my favorite combinations of garlic and mushrooms. Garlic is a wonderful ingredient for its medicinal properties that can help you fight infections such as the common cold. While mushrooms can help with improving gut health, reducing inflammation, and improving blood sugar. Not only this, but mushrooms are one of the only non-animal products that can provide a source of vitamin D.

Acorn Squash

Acorn squash is a popular vegetable in the squash family closely related to zucchini and other squashes. They are a decent size, so you should get two portions of each squash.

When Is An Acorn Squash Ready To Use?

When the acorn squash is perfectly ripe, it will be a beautiful dark green color with some splashes of orange.

Can You Eat Acorn Squash Skin?

Sure! One of the reasons I love acorn squash for this wild rice stuffed acorn squash recipe is its softer, edible skin.

Can You Use Other Squash Varieties?

Acorn squash is preferable as it seems to hold up better in the oven. However, you could use butternut squash if you can’t find acorn squash. You may have a slightly high squash to rice stuffing ratio. You also won’t want to eat the skin of the butternut.

Is This Rice Stuffed Acorn Squash Recipe Gluten-Free?

If you use a gluten-free tamari instead of soy sauce, this vegan stuffed squash is totally vegan and gluten-free. You can also omit the walnuts or pecans in favor of pumpkin seeds to make this recipe suitable for those with a nut allergy. This, makes this an excellent recipe to cook for your friends and family with dietary requirements.

INGREDIENTS

Wild Rice and Mushroom Stuffing:

1 cup cooked wild rice blend
1 tablespoon olive oil
1/2 medium yellow onion, finely diced
8 oz cremini mushrooms, sliced
1 tablespoon tamari or soy sauce
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
2 cups fresh spinach
1/3 cup dried cranberries
1/2 cup walnuts or pecans, chopped
salt and pepper, to taste

Acorn Squash:

2-3 acorn squash
2 teaspoons olive oil
Salt and pepper, to salt

METHOD

Preheat the oven to 400ºF.
Cut the acorn squash in half and remove the seeds. Lightly coat with olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet and bake for about 35-40 minutes, or until the squash is pierced easily with a fork.
Meanwhile, prepare the filling. Heat the olive oil in a medium pan over medium heat. Add the diced onions and cook until translucent. Next, add the sliced mushrooms. Season with salt and pepper and saute until browned. Add the minced garlic, tamari, and spices; cook for one more minute. Mix in the cooked wild rice, spinach, chopped nuts, and dried cranberries. Stir to wilt the spinach. Add salt and pepper to taste.
Remove the acorn squash from the oven and fill each with the wild rice mixture.