Vegan Stuffed Acorn Squash (with Wild Rice Filling)

Square cropped image of three roasted acorn squash halves that are stuffed with wild rice, cranberry and walnut filling sitting on an oval wood board that is garnished with parsley.

Vegan Stuffed Acorn Squash (with Wild Rice Filling)

This easy recipe is bursting with seasonal flavor and perfect for your next vegan holiday meal. It features a wild rice, cranberry and walnut filling.

Course Dinner, Main Course

Cuisine Vegan

Keyword Vegan stuffed acorn squash

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Calories 648kcal

Equipment

Cutting board
Knife
Baking tray
Silicone baking mat (or parchment paper)
Measuring cups and spoons
Large pan (with lid)

Ingredients

Wild Rice Stuffing

½ cup wild rice , uncooked
1 ⅓ cups vegetable broth
2 tablespoons vegetable oil (I use olive or avocado oil)
¾ cup celery , finely diced
¾ cup onion , finely diced
¾ cup carrot , finely diced
1 cup lentils , drained and rinsed (if from a can)
1 ½ teaspoons Herbamare seasoning (or ½ teaspoon salt + ¾ teaspoon herb blend)
½ teaspoon garlic powder
½ teaspoon ground sage
½ teaspoon dry thyme
¼ teaspoon ground nutmeg
¼ teaspoon celery seed
salt (to taste)
black pepper (to taste)
¼ cup dry cranberries
½ cup walnuts , chopped
¼ cup fresh parsley , chopped

Roasted Squash

2 acorn squash
2 tablespoons olive oil
salt (to taste)
black pepper (to taste)

Instructions

Step 1: Roast Acorn Squash

Preheat your oven to 400 °F.
Cut the acorn squash in half and scoop out all its seeds, then wash the squash pieces.
2 acorn squash
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.
2 tablespoons olive oil
Sprinkle with salt and black pepper.
salt, black pepper
Bake for 40-50 minutes or until the squash is tender throughout.
While the squash roasts, prepare your wild rice filling.

Step 2: Prepare Wild Rice Stuffing

Wash and chop all the wild rice stuffing vegetables (onions, celery, carrots). Chop the parsley and walnuts.
¾ cup celery, ¾ cup onion, ¾ cup carrot, ¼ cup fresh parsley, ½ cup walnuts
Warm some olive oil in a large pan.
2 tablespoons vegetable oil
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.
1 cup lentils, 1 ½ teaspoons Herbamare seasoning, ½ teaspoon garlic powder, ½ teaspoon ground sage, ½ teaspoon dry thyme, ¼ teaspoon ground nutmeg, ¼ teaspoon 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).
½ cup wild rice, 1 ⅓ cups vegetable broth
When your rice is fully cooked, add the cranberries, walnuts and parsley. Stir to combine, then remove your pan from heat.
¼ cup dry cranberries, ½ cup walnuts, ¼ cup fresh parsley
Taste this mixture and add extra salt or black pepper to taste.
salt, black pepper

Step 3: Assemble and Serve

Scoop your wild rice filling evenly amongst the pieces of squash.
Top with extra chopped parsley if desired.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition