Wild Rice Stuffed Acorn Squash

Welcome in fall with this Wild Rice Stuffed Acorn Squash. Perfectly baked squash filled
with wild rice, dried cranberries, toasted hazelnuts, and Maitake mushrooms for the
perfect vegan and gluten-free meal. 

4 from 1 vote

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes

Servings: 4 people
Calories: 297kcal
Author: Sarah McMinn

Ingredients
2 medium-size acorn squash, cut into half
3 tablespoon Extra Virgin Olive Oil, divided
½ medium yellow onion, diced
1 celery rib, diced
¼ cup dried cranberries
¼ cup hazelnuts, roughly chopped
1 teaspoon dried oregano
½ teaspoon dried sage
1 package (25 grams) Organic Dried Maitake Mushrooms
¼ cup water or vegetable broth
1 cup cooked Wild Blend Rice, or ½ cup uncooked
½ teaspoon salt, or more to taste
freshly ground pepper, to taste

Instructions
1. Preheat the oven to 400F.
2. Cook the Wild Blend Rice according to the package instructions.
 3. Meanwhile, Using a sharp knife, slice the acorn in half length-wise. Scoop out all
seeds and stringy membrane. Generously brush each half with 2 tablespoons of
olive oil. Place them face-side down onto a baking sheet and bake at 400F for
30 minutes until the squash is tender and has started to brown on the edges.
4. While the squash cooks, make the filling. To begin, fill a small bowl with
lukewarm water and gently submerge the Maitake mushrooms. Set aside while
making the rest of the filling.
5. Add the remaining tablespoon of olive oil to a small sauté pan and place over
medium heat. Sauté the onions and celery until soft and fragrant, about 5
minutes. Add cranberries, hazelnuts, and spices, and sauté for another 5
minutes. Stir in the rehydrated mushrooms, water, cooked rice, salt, and pepper.
Taste and adjust seasonings.
6. Remove the acorn squash from the oven and gently turn them over. Evenly
divide the filling between the 4 squashes, packing it down as you fill. Return to
oven and bake for an additional 10-15 minutes, until squash is tender and
fragrant.
7. Top with fresh thyme and serve with a kale salad or artisan bread.

Notes
If you want to save on dinner prep time, you can make the filling in advance. Store
the filling in an airtight container in the refrigerator for up to 2 days. When ready to
serve, gently reheat the filling and cook the acorn squash according to the
instructions in the recipe card below.

Nutrition
Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium:
299mg | Potassium: 860mg | Fiber: 5g | Sugar: 6g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium:
87mg | Iron: 2mg