WILD RICE STUFFED ACORN SQUASH

Thanksgiving is right around the corner. If you’re looking for a vegetarian or vegan main dish for Thanksgiving, this recipe is for you. This recipe is also great for other days of the week. Wild Rice Stuffed Acorn Squash is vibrant, delicious, full of texture and as beautiful as it looks. This is a recipe I will be making year after year.

MAKE IT VEGAN

Because it contains butter, the recipe below can be made vegetarian. You can make this recipe vegan by replacing the butter with a vegan substitute butter or your favourite oil. A vegan butter substitute is likely to be the best.

SWAP OUT THE WILD RICE BLEND

I used Lundberg wild rice blend. However, if it isn’t available in your area, or you wish to substitute it for another grain, you can swap it for any other grain or mixture. For extra flavour, cook the grain according to package instructions. I used broth instead of water, as shown below. Add the cooked grain to the recipe and the cooked wild rice mixture.

WHAT IS WILD RICE STUFFED ACORN SQUASH?

These stuffed acorn squash look pretty, but what about how to eat them? Grab a fork and grab some of the baked squash flesh. Then, fill your fork with the filling. It’s like eating a stuffed potato. The skin of acorn squash is edible, but it can be very tough. I tend to remove the skin and keep the shell. 🙂

IS IT AVAILABLE EARLY?

The wild rice filling can be prepared ahead of time, and the acorn squash can then be baked and stuffed the next day. It’s better to roast the squash on the day it is to save time. You can save time by making the filling ahead of time. Although the filling colour might change slightly if prepared in advance, the flavour will still be delicious.

WILD RICE STUFFED ACORN SQUASH

Wild Rice Stuffed Acorn Squash is a wonderful vegetarian (or vegan!) Thanksgiving main dish or delicious fall dinner!

Prep time: 15 minutes

Cook time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

INGREDIENTS

ROASTED ACORN SQUASH

  • 2 acorn squash (3 lbs. total) ($3.01)
  • 1/8 tsp salt ($0.01)
  • 1/8 tsp pepper ($0.01)

WILD RICE STUFFING

  • Half cup wild rice mix (uncooked) ($0.72)
  • 1 cup vegetable broth ($0.13)
  • 2 Tbsp Butter* ($0.28)
  • 1 yellow onion (0.32)
  • 3 ribs celery (0.32)
  • One apple ($0.70).
  • 1/2 tsp dried sage ($0.05)
  • 1/2 tsp dried Thyme ($0.05).
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.02)
  • 1/4 cup chopped walnuts ($0.30).
  • 1/4 cup dried cranberries ($0.22)
  • 1 Tbsp chopped fresh Parsley ($0.05).

INSTRUCTIONS

  • In a large pot, combine the wild rice mixture and vegetable broth. Cover the pot with a lid and bring the broth to a boil on high heat. Let the broth boil for about 45 minutes.
  • Pre-heat the oven to 400oF. Each acorn squash should be cut in half along the length of its seeds. Season each cut squash with a pinch of salt and pepper. Place the cut sides of the squash on a parchment-lined baking sheet. Bake the squash in the oven for 20 minutes.
  • Start the rest of your filling while the rice is heating and the squash is baking. Add the butter to a large skillet. Sauté the onion on medium heat until it becomes soft. Finely chop the celery while the onion is being sauteed. Continue to saute the celery in the skillet for a few more minutes.
  • The apple should be sliced and then added to the skillet and the salt, Thyme and pepper. Continue to saute the apple for a few more minutes or until slightly softened.
  • After the wild rice has been cooked, add it to a skillet along with the onions, celery, apples, and garlic. Add the chopped Parsley, walnuts, and cranberries. Mix well.
  • Place the acorn squash on its side. The wild rice mixture should be poured into the squash cavities. Bake the stuffed squash for another 20 minutes. Serve immediately

NOTES

To make this recipe vegan, you can use a vegan butter substitute or your favourite oil.

NUTRITION

Serving: 1 stuffed pumpkin Calories: 41.68 kcal Carbohydrates 75.95g Protein: 6.9g Fat: 11.75g Sodium 561.33 mg Fiber 9.85g

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