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Vegan Stuffed Squash Recipe with Wild Rice and Cranberries

Vegan Stuffed Squash with Wild Rice Filling

This vegan stuffed squash recipe packs delicious flavors of traditional stuffing into a nutritionally balanced wild rice filling. Load it into tasty roasted squash.
Course Main Course, Side Dish
Cuisine Vegan
Keyword Vegan Stuffed Squash, Wild Rice Stuffing
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 Squash Halves
Calories 422kcal


  • Cutting Board
  • Knife
  • Rice cooker
  • Baking tray
  • Silicone baking mat
  • Large pan


Wild Rice Stuffing

  • ½ C wild rice
  • 1 C vegetable broth
  • 1 tbsp oil (I use olive or avocado oil)
  • ¾ C celery , finely diced
  • ¾ C onion , finely diced
  • ¾ C carrot , finely diced
  • 1 ½ C mushrooms , chopped (button or cremini)
  • ½ C lentils , drained and rinsed (if from a can)
  • 1 ¼ tsp Herbamare seasoning (or ½ tsp salt + ¾ tsp herb blend)
  • ½ tsp garlic powder
  • ½ tsp ground sage
  • ½ tsp dry thyme
  • ¼ tsp ground nutmeg
  • ¼ tsp celery seed
  • ¼ C dry cranberries
  • ½ C walnuts , chopped
  • 2 tbsp fresh parsley , chopped (optional)
  • salt (to taste)
  • black pepper (to taste)

Roasted Squash

  • 2 small squash (acorn or kabocha)
  • 1-2 tbsp oil
  • salt (to taste)
  • black pepper (to taste)


Roasted Squash:

  • Preheat the oven to 400 °F.
  • Cut the 2 squashes in half so you have 4 halves. Scoop out the inside seeds then wash the squash pieces.
  • Poke some holes in the squash pieces with a fork. Place the squash onto a baking tray (line with parchment or a silicone mat for easy clean up).
  • Brush the squash pieces with the oil.
  • Sprinkle salt and black pepper over the squash to taste.
  • Bake for 40 minutes, until the squash is tender throughout.

Wild Rice Stuffing:

  • Place the ½ C wild rice and 1 C vegetable broth into a rice cooker and cook until the liquid is absorbed and the rice is tender. If you don’t have a rice cooker, add the rice and broth to a pot, bring up to a boil, place a lid on the pot and turn the heat down to low; cook for 15-20 minutes, until the rice is tender.
  • While the rice cooks, chop the vegetables. Place the 1 tbsp oil, ¾ C celery, ¾ C carrot, ¾ C onion and 1 ½ C mushrooms into a large pan over medium heat. Cook until the vegetables soften, about 8 minutes.
  • Next, add the ½ C lentils and the spices (1 ¼ tsp, ½ tsp garlic powder, ½ tsp ground sage, ½ tsp dry thyme, ¼ tsp ground nutmeg, ¼ tsp celery seed). Cook for another 2 minutes, stirring the spices through.
  • Take the pan off heat and toss in the cooked wild rice, ¼ C dry cranberries, ½ C chopped walnuts, 2 tbsp chopped fresh parsley. Season with salt and pepper to taste.


  • Divide the wild rice stuffing evenly between the 4 squash halves. Top with additional parsley if desired.


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.


Serving: 1Squash Half (1/4 of recipe) | Calories: 422kcal | Carbohydrates: 64g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 779mg | Potassium: 1378mg | Fiber: 15g | Sugar: 16g | Vitamin A: 8407IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 5mg