Wild Rice Stuffed Acorn Squash

These vegan stuffed acorn squash are beautifully roasted and filled with wild rice, sautéed mushrooms, dried cranberries, and seasoned with savory fall herbs. Enjoy it as a main dish at your next holiday meal or a healthy warming dinner on a cold evening. It’s the perfect meatless alternative for vegans, vegetarians, and gluten-free eaters alike!

Use a sharp knife to cut horizontally through the center of the squash to create 2 flower-shaped halves.

Step 1:

Scoop out the seeds and pulp with a spoon. Discard them, or save them for roasting.

Step 2:

Brush/rub the top and inside of the squash halves with oil.

Step 3:

Lay them cut-side down on a baking sheet lined with parchment paper.

Step 4:

Roast for 30-40 minutes or until a fork easily pierces through the center.

Step 5:

In the meantime, make the wild rice stuffing. Ingredients and instructions are included in the link below.

Once the squash halves have cooled enough to handle, spoon the wild rice filling into each one and enjoy.

To Serve:

For the full recipe and detailed information visit the link below