Name: Vegan Stuffed Acorn Squash
Ingredients: 2 acorn squashes, halved and seeds removed; 1 cup cooked wild rice; ¼ cup dried cranberries; ¼ cup chopped pecans; ½ onion, diced; 2 garlic cloves, minced; 1 tsp thyme; Salt and pepper to taste; 2 tbsp olive oil

Description

This recipe, “Vegan Stuffed Acorn Squash,” is a hearty, flavorful, and visually appealing dish that celebrates the flavors of fall

Ingredients

Scale

2 acorn squashes, halved and seeds removed
1 cup cooked wild rice
¼ cup dried cranberries
¼ cup chopped pecans
½ onion, diced
2 garlic cloves, minced
1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare Squash: Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper.
Roast Squash: Place the squash halves cut side down on a baking sheet. Roast for 30-35 minutes, or until tender.
Sauté Onion and Garlic: While the squash is roasting, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
Combine Filling Ingredients: Add the cooked wild rice, dried cranberries, chopped pecans, thyme, salt, and pepper to the pan. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
Fill Squash: Remove the roasted acorn squash from the oven and turn them cut side up.
Stuff: Fill each squash half generously with the wild rice mixture.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the filling is heated through and the tops are slightly browned.
Serve: Serve hot.