Stuffed Acorn Squash with Wild Rice & Veggies
This dish is packed with veggies, protein, and all the warm Fall flavours that are reminiscent of stuffing, but dare we say better?! Whether you make the filling ahead or right before you’re ready to eat, these hearty stuffed acorn squashes will be the star of your next big meal!
It’s the time of year for warm and comforting meals. Today we’re sharing one that is cozy and delicious and at the same time, packed with veggies and protein, making it a healthy Autumn dish. Whether you’re getting together with friends and family and want a dish that will impress everyone, or you’re looking for a seasonal meal to eat throughout the week, this squash recipe is here for you.
We chose acorn squash as the base of this recipe because it has both sweetness and nuttiness, but is milder in taste than other squashes, allowing all of the flavours of the filling to fully come through. After cutting in half and removing the seeds, the well left in the centre is the perfect size for stuffing for an individual serving. Hot tip; save those seeds and roast them in nutritional yeast or the spices of your choice for the ultimate seasonal snack or salad topper!
The stuffing that we’re making has lots of components of traditional stuffing, but obviously, we levelled it up and created an amazing blend of flavours that will make you want to eat it by the spoonful. It starts off with wild rice, bringing a rich and deep nuttiness to the stuffing that is made even more pronounced when cooked in veggie broth. Garlic, celery, and fresh thyme bring the traditional elements to this stuffing but that wasn’t enough for us. Mushrooms were a must for us as you probably could have guessed, and carrots add even more yummy crunch. To add an easy source of protein, it’s as simple as throwing in some chickpeas and walnuts. For the final touch of sweetness to complement all of the savoury elements, we went with dried cranberries because they are a staple at this time of year. Although there is nothing too fancy about the stuffing ingredients and you probably already have lots of them at home, when combined, they produce a delicious result that is both hearty and filling.
These stuffed acorn squashes are vegan and gluten-free, so they are a great main course dish to make for meals shared with family and friends. If you’re making this for a larger dinner, it is easily doubled and the leftovers are amazing on their own or mixed into salads. Try making this recipe alongside our Sesame Miso Glazed Brussels Sprouts or Tahini Cauliflower for a meal that is so incredibly flavourful and truly tasty!
Don’t forget to tag us in your creations – @smallkitchenbigplates
Stuffed Acorn Squash with Wild Rice & Veggies
This dish is packed with veggies, protein, and all the warm Fall flavours that are reminiscent of stuffing, but dare we say better?! Whether you make the filling ahead or right before you’re ready to eat, these hearty stuffed acorn squashes will be the star of your next big meal!
Ingredients
- 2 medium acorn squash, cut in half lengthwise
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup uncooked wild rice, cooked according to package instructions
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- Splash of white wine
- 1/2 can chickpeas, drained and rinsed
- 1 tablespoon nutritional yeast
- 1/4 teaspoon dried chilli flakes
- 1 teaspoon fresh thyme (1/2 teaspoon dried thyme)
- 1/2 cup dried cranberries
- 1/2 cup walnuts (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with a silicone mat.
- Cut each acorn squash in half and scoop out the seeds. Put 1/2 a tablespoon of olive oil on each half and then sprinkle with salt and pepper. Place each squash cut side down and roast in the oven for 35-40 minutes, until fork tender. Remove from the oven and set aside.
- Meanwhile make the wild rice filling. Cook the rice according to the package instructions and set aside.
- Heat the remaining tablespoon of olive oil in a pot over medium heat. Add the shallot and garlic and sauté until translucent, about 3 minutes. Add the mushrooms, celery, and carrot and cook for 5-6 minutes, until tender. Add in a splash of white wine to deglaze the pot.
- Stir in the cooked rice along with the drained and rinsed chickpeas, nutritional yeast, chilli flakes, thyme, dried cranberries, and walnuts (if using). Season with salt and pepper to taste.
- Using a spoon, divide the wild rice stuffing between the roasted acorn squash halves. Serve immediately.
Notes
- A good tip is to cook the wild rice in vegetable broth for some extra flavour.
- You may have leftover wild rice stuffing which tastes wonderful on its own or as an addition to salads.
- Save the seeds from the squash and roast them later with some olive oil, nutritional yeast, and spices of your choice.
smallkitchenbigplates 
We will be trying this recipe very soon. Can’t wait!!😛🥰
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