Stuffed Acorn Squash

By Bounty & Soul | July 30, 2024

Stuffed Acorn Squash

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Ingredients

  • 2 acorn squashes, halved lengthwise and seeded
  • 2 tbsp extra virgin olive oil (optional)
  • 1 onion, chopped
  • 1 cup chickpeas or other white bean
  • 1 dash sea salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ tsp dried oregano
  • 1 tsp chopped fresh sage
  • 1 tsp fresh thyme
  • 2 tbsp fresh parsley, chopped
  • ½ cup celery, chopped
  • ¼ tsp crushed red pepper flakes
  • 1 cup wild rice
  • 1½ cups vegetable stock
  • ½ cup pecans toasted and chopped
  • ½ cup dried cranberries
  • 2 tbsps pure maple syrup
  • 1 tsp orange zest
  • 1 tbsp orange juice
  • Optional: vegan cheese for garnish

Instructions

  • Preheat the oven to 450°F
  • Cut squash and scrap out the seeds and then place the squash, cut side down, on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Cover squash with foil and roast for 40 to 45 minutes, until tender. Test it with a fork.
  • Heat the oil a medium saucepan over medium heat or omit. Add the onions and season with salt and pepper. If oil is omitted, use water or veggie broth to prevent onions from sticking. Cook until soft and transparent for a couple of minutes.
  • Add garlic and oregano, sage, and thyme to saucepan and cook for about 30 seconds. Add vegetable stock and uncooked rice. Bring to a boil, reduce heat to low, cover the pan, and simmer for about 15 to 20 minutes until the rice has absorbed all of the liquid.
  • Remove saucepan from heat and stir in the pecans, parsley, cranberries, maple syrup, orange zest, and orange juice. Season with salt and pepper, to taste.
  • Spoon the rice mixture into each acorn squash and place back on the baking sheet.
  • Sprinkle bread crumbs on top with a squeeze of lemon and optional vegan cheese.
  • Bake an additional 10 minutes (just enough to heat through) or if you prefer a crunchy top, set oven to broil and toast until brown and crunchy – make sure to keep an eye on it!

Notes

Recipe created by Cheryl Pannone and listed on No Meat Athlete’s website as “Cheryl’s Stuffed Acorn Squash Recipe”
https://www.nomeatathlete.com/vegan-thanksgiving/