How do I prepare the acorn squash for stuffing?

To prepare the acorn squash, remove the stems, cut off the dried bottom, and scrape out the seeds. Lightly coat the fleshy part with olive oil, then season with salt and pepper before baking.

What ingredients are in the wild rice stuffing?

The wild rice stuffing includes cooked wild rice, sauteed diced celery and yellow onion, thyme, sage, crushed rosemary, dried cranberries, and chopped pecans.

Can I cook the wild rice and squash simultaneously?

Yes, the recipe suggests cooking the wild rice while the squash bakes. Both take approximately 45 minutes to an hour to cook, allowing for efficient preparation.

When should I add the spices to the stuffing?

The thyme, sage, and crushed rosemary should be added to the skillet with the sauteed celery and onion and cooked for an additional minute before removing from heat.

How should I store leftover Wild Rice Stuffed Acorn Squash?

Store any leftover stuffed acorn squash in an airtight container in the refrigerator. Reheat gently in the oven or microwave until heated through.

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Wild Rice Stuffed Acorn Squash
[Vegan]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

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Two halves of roasted acorn squash, generously filled with a savory wild rice stuffing featuring cranberries, pecans, and herbs, garnished on a plate.

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Discover more recipes with these ingredients

Wild Rice Stuffed Acorn Squash [Vegan]

Dairy Free

The wild rice in these stuffed acorn squashes pops in your mouth and is flavored with a triad of spices: sage, rosemary, and thyme. They're mixed with the rice, along with celery and onion in a blend that tastes remarkably like bread stuffing and then baked in a roasted acorn... Read More

Ingredients You Need for Wild Rice Stuffed Acorn Squash [Vegan]

For the Acorn Squash Bowls:

3 acorn squash
1/2 tablespoon olive oil
Salt and fresh cracked pepper, to taste

For the Wild Rice Stuffing:

1 cup wild rice
2 1/3 cups water
1/4 teaspoon salt
1 teaspoon, plus 1/2 tablespoon olive oil, divided
1 cup diced celery
1/2 cup diced yellow onion
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon crushed rosemary
1/2 cup dried cranberries
1/4 cup chopped pecans

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How to Prepare Wild Rice Stuffed Acorn Squash [Vegan]

Preheat the oven to 375ºF. Remove the stems from the acorn squash and cut the dried part off the bottom. Scrape the seeds out with a spoon and discard. Using a basting brush, lightly coat the fleshy part of the squash with olive oil. Season with salt and fresh cracked pepper to taste. Bake in a 375ºF oven for 45 minutes to an hour, or until the flesh is soft and creamy.
Meanwhile, cook your wild rice by combining with water, 1/4 teaspoon salt and 1 teaspoon of olive oil in a saucepan. Bring to a boil, reduce to a simmer, and cook on medium-low heat for 45 minutes to an hour.
About 15 minutes before the squash and the rice are going to finish cooking, make your stuffing. Sauté the diced celery and onion in a skillet with 1/2 tablespoon of olive oil until soft. Add the spices to the pan and cook for an additional minute, then remove from the heat. Fold in the cooked wild rice, cranberries, and pecans.
Scoop the rice stuffing into the cooked acorn squash bowls so that they are heaping full. Cover and return to the oven for 5-10 minutes or until heated through. Serve immediately.