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vegan wild rice stuffed acorn squash

Vegan Stuffed Acorn Squash with Wild Rice

This Vegan Stuffed Acorn Squash recipe pairs nutty wild rice, savory sage and walnuts, with sweet and tart Honeycrisp apples for a filling holiday meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 448 kcal

Equipment

Ingredients
  

For Roasting the Acorn Squash

  • 2 large large acorn squash
  • ½ tbsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp pepper

For the Filling

  • 1 medium honeycrisp apple finely diced
  • ½ tsp garam masala
  • ¼ tsp salt
  • 1 tbsp vegan butter
  • 1 cup walnuts chopped
  • 2 cups wild & brown rice mix
  • 6-8 leaves fresh Sage

Instructions
 

Roast the Acorn Squash

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Cut the acorn squash in half length-wise with a large chef's knife. Remove the guts and seeds.
  3. Brush or spray the squash with olive oil and season with salt and pepper. Place open-faced on a parchment-lined baking sheet.
    open faced acorn squash on a parchment-lined baking sheet
  4. Roast the acorn squash at 425 F for 35-40 minutes or until the flesh of the squash can be easily pierced with a fork.

Prepare the Filling

  1. While the squash is roasting, wash and dice the apple, and chop the walnuts and sage leaves.
  2. Add the diced apple, walnuts, garam masala, salt, and sage leaves into a pan with vegan butter and sauté for about 5 minutes.
  3. Cook the rice separately or use ready rice for a quicker prep.
  4. Once the rice is finished, add it to the pan with the apples, walnuts, and sage, and stir until evenly combined. Remove from heat.
  5. Spoon the filling into the roasted acorn squash, top with more fresh sage leaves if desired.

Notes

  • Not Vegan? Add ground or shredded meat, or top with a stinky cheese like gorgonzola.
  • Gluten-free? As long as you stick with a gluten-free vegan butter (or swap with olive oil), you are all set!
  • Want more protein? Add cooked lentils or white beans to this filling.

Nutrition

Serving: 1half of squash, stuffedCalories: 448kcalCarbohydrates: 55gProtein: 8.8gFat: 24gSugar: 6g
Keyword dairy-free, easy, egg-free, gluten-free, vegan
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