Stuffed Acorn Squash
These hearty vegan stuffed acorn squashes feature wild rice, pine nuts, and dried cranberries, baked until tender. This easy and flavorful side dish can be prepped in advance, making it perfect for Thanksgiving or any festive meal.
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a baking sheet or pan and set aside.
- 2
Slice the ends of the acorn squashes (2 large). Then, slice each [acorn squash] in half, widthwise. Scoop out and discard the seeds and membranes.
- 3
Place each [acorn squash], cut side down (so that the ends where you cut off the stem are facing up), on the prepared baking sheet.
- 4
Roast 30-45 minutes, or until skin and flesh are very soft.
- 5
Remove from oven and set aside. Turn the oven up to 400°F.
- 6
In a large mixing bowl, mix together the remaining ingredients to make the filling: the wild rice (3 cups), pine nuts (0.5 cup), extra virgin olive oil (0.5 tbsp), dried cranberries (1 cup), nutmeg (0.125 tsp), and fine sea salt (0.125 tsp).
- 7
Turn the cooled [acorn squash] halves so that the cavity is facing up. Divide the filling between each of the four halves, pressing it firmly into the cavity.
- 8
Bake for another 15 minutes, until warmed through.
- 9
Serve immediately.
Nutrition Facts
Per portion