Stuffed Acorn Squash

This incredible, vegan Stuffed Acorn Squash uses healthy and delicious ingredients, making it a great nutritious option for your Thanksgiving table this year!

Stuffed Acorn Squash | FOODIEaholic.com #recipe #cooking #healthy #appetizer #squash #stuffed #vegan #Thanksgiving

 

Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe Type: Appetizer
Author: Foodieaholic
Serves: 8
Ingredients
  • 4 acorn squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
  • 5 teaspoons or more salt to taste
  • 2 teaspoons ground black pepper
  • 2 cups wild rice
  • 3 oz grapeseed oil
  • 1 teaspoons fresh ground pepper
  • 1 Tablespoons minced garlic
  • 2 cups thinly sliced shiitake mushrooms (stems removed)
  • 4 cups cleaned and rough chopped kale
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons chiffonade (cut like ribbons) mint leaves
Instructions
  1. Preheat the oven to 475 degrees F.
  2. In fine meshed strainer, place rice and run under cold water until clean.
  3. In medium sized pot, add rice and 2 tsp of salt, plus 4 cups of cold water.
  4. Cover the pot with a lid and bring to a boil on high heat.
  5. Once boiling, reduce heat until rice is simmering.
  6. Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked.
  7. On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil, 2 tsp of salt, and fresh ground pepper.
  8. Place in the oven and bake for 25-30 minutes or until tender. Use a fork to test for tenderness.
  9. In a separate sauté pan, heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms, garlic, 1/2 tsp of salt, and sauté until mushrooms are cooked but not browned.
  10. Remove from heat and place in large bowl.
  11. In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale and 1/2 tsp of salt, and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown.
  12. Once wilted, remove and place in bowl with shiitake mushrooms.
  13. Add cooked wild rice and sesame seeds and mix together.
  14. Taste rice mixture and season accordingly.
  15. Fill the cooked squash halves with the rice mixture. Garnish with mint.
Notes
Rice can be cooked up to two days in advance.

 Stuffed Acorn Squash | FOODIEaholic.com #recipe #cooking #healthy #appetizer #squash #stuffed #vegan #Thanksgiving

Thanks to South Fork & Spoon for submitting this delicious and healthy recipe!

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