Wild Rice Stuffed Acorn Squash
Fall Flavors, Squashed!
Heartwarming vegetables and seasonings are brought together with the nutty flavors of wild rice in this vegan and gluten free wild rice stuffed acorn squash recipe!
-2-3 acorn squash, washed, halved and seeds removed
-1 cup yellow onion, finely diced
-3 celery ribs, finely diced
-1 cup crimini mushrooms, chopped (or mushroom of choice)
-1 ½ cups vegetable broth
-1 cup water
-1 cup wild rice, uncooked
-1 garlic clove finely minced
-1 tsp onion powder
-½ tsp dried sage
-½ tsp dried thyme
-¼ tsp rosemary powder
-1½ tsp + more salt to taste
-black pepper to taste
-vegan butter & olive oil
-Preheat the oven to 400 degrees, after halving the acorn squash lightly rub olive oil and salt inside and place it face down on parchment paper on a baking sheet. Bake for 40-45 minutes until cooked through, then set aside face up to be filled.
-Place the rice, broth, water and a pinch of salt in a pot, bring to a boil and then reduce the heat to simmer for 40-45 minutes until the rice is tender.
-In a pan add 1 Tbsp olive oil over medium to high heat, saute the garlic and onion 3-5 minutes. Add in the celery and spices and cook for another 5-6 minutes, until celery is done but still has a bit of crunch. Empty into a bowl and set aside.
-Next, add in the mushrooms in the same pan over medium heat with a pat of vegan butter and salt to taste, cover and cook for 5-7 minutes, stirring occasionally until mushrooms are tender and crispy around the edges.
-Once the rice is done, combine it with the vegetables slowly and mix thoroughly so you have an even ratio of vegetables to rice and adjust any personal spice preferences as you go. Once done, spoon into the acorn squash, and serve!
If you LOVE veggies, feel free to double the vegetable portion of this recipe...or smother this dish in a homemade gravy!