Vegan Wild Rice Stuffed Acorn Squash
 
 
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Ingredients
  • 2-3 small-medium acorn squash, rinsed, halved and seeds/flesh removed
  • ½ cup yellow onion, diced
  • ½ cup celery, diced
  • 2 cloves garlic, minced
  • 8 oz of crimini mushrooms, cleaned and sliced (stems removed)
  • 8 oz of broccolini, cut into 1 inch pieces
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • 3 tsp avocado oil
  • 3 tbs vegan butter, salted (I used miyokos)
  • 5 tsp coconut aminos (separated- see instructions)
  • Avocado oil spray (for roasting)
  • 1½ cup uncooked wild rice
  • 2½ cup vegetable broth
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • Sea salt and pepper
Instructions
  1. Preheat oven to 425F.
  2. Cut the acorn squashes in half and remove seeds using a spoon.
  3. Spray with avocado oil and place onto a baking sheet lined with parchment paper (with the skin side up). Bake for 45 minutes, or until fork tender, depending on size of the squash.
  4. Combine rice and vegetable broth into a pot and cook according to package instructions, allows to cit and fluff up for about 10 mins after it’s done.
  5. Into a sauté pan add avocado oil, onion, garlic, rosemary, thyme and celery and sauté for 15 mins-20 on medium heat until slightly soft and onions are translucent.
  6. Then add in the chopped broccolini, ¼ cup water and ¼ tsp sea salt and sauté for about 10 minutes.
  7. Once broccolini is tender add in the mushrooms, 2 tsp coconut aminos and 1 tbs vegan butter sauté for 15 mins then add in 2½-3 cups of cooked rice, ¼ cup chopped pecans, ¼ cup dried cranberries, 2 tbs vegan butter, 3 tsp coconut aminos salt and pepper to taste and mix until well combined.
  8. Remove the squash from the oven once they are done and stuff the rice pilaf mixture into the squash.
  9. Top with fresh herbs to garnish and enjoy!
  10. Place in the oven at 350 for about 5-10 minutes to heat up if needed.
  11. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/wild-rice-stuffing-roasted-acorn-squash/