Savory Vegan Stuffed Acorn Squash Recipe
Serve this savory vegan stuffed acorn squash recipe during holiday gatherings for an impressive vegan main course. This dish is not only rich in nutrients, antioxidants and fiber, but full of autumnal colors and flavors as well.
Ingredients
- 1 medium sized acorn squash
- 4 Tbsp olive oil extra virgin
- 6 cloves fresh garlic, minced
- 1 cup white onion, chopped
- 1 cup fresh mushrooms, chopped
- 2 stalks celery, chopped
- 1 cup wild rice blend, uncooked
- 2 cups vegetable broth
- 4 sprigs fresh rosemary
- ¼ tsp dried thyme
- ½ tsp onion powder
- ½ tsp salt, or to taste
- ground black pepper, to taste
- ¼ cup sliced almonds optional
Instructions
- Preheat the oven to 400°F
- Wash the acorn squash well, and cut it lengthwise (from top to bottom)
- In a small bowl, mix 2 Tbsp of olive oil with 3 garlic cloves, onion powder, and salt and pepper to taste
- Using a fork, pierce the inside part of both acorn squash halves.
- With a basting brush, brush the olive oil mix all over the inside and outside of the squash halves
- Roast for 40-60 minutes, or until squash is fully cooked and tender
- While the squash is roasting, prepare the stuffing. On medium heat, boil together the vegetable broth, rosemary sprigs and wild rice.
- Once boiling, set heat to low, cover the pot and simmer for around 30 minutes, or until most of the liquid has evaporated and the rice is cooked
- Heat 2 Tbsp of olive oil in a pan on medium heat, and saute the mushrooms. Be careful not to crowd them, keeping them in a single layer. Saute one side during 1 minute, flip, and cook for 2-3 minutes more, until nicely browned. Remove from heat and place in a separate bowl
- In the same pan, saute the onion and celery until tender, around 5 minutes. Add the garlic and cook until fragrant, around 1 minute
- Remove from heat and add the vegetables to the bowl with the mushrooms. Add the thyme, salt and pepper and mix well
- Once the wild rice is ready, remove the rosemary stems (leave the leaves) and add it to the vegetables in the bowl. Combine well
- As soon as the acorn squash is fully cooked, stuff each half with the wild rice and vegetable stuffing. Sprinkle with sliced almonds and decorate with rosemary sprigs