Wild Rice Stuffed Acorn Squash
This Wild Rice Stuffed Acorn Squash recipe is filled with fall flavors. The squash is roasted until tender and stuffed with wild rice & chickpeas.
Equipment
Ingredients
FOR THE WILD RICE
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 cup wild rice rinsed
- 1 15-ounce can chickpeas drained & rinsed
- 2 cups broth I used vegan chicken broth
- salt if needed
FOR THE SQUASH
- 2 acorn squash washed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- fresh parsley chopped, for serving
FOR TAHINI SAUCE
- 1/4 cup tahini
- 1 lemon juiced
- 1-2 tablespoons mustard I used half yellow and half dijon
- garlic salt to taste
- pepper to taste
- water as needed to thin
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Heat the oil in a stock pot and add the onion, garlic and dry seasonings. Cook for 2 minutes. Add the chickpeas, wild rice and broth. Bring to a boil, cover, lower heat and simmer for 1 hour (see notes). Taste and add salt if needed.
- Meanwhile, cut the top and bottom tips of the squash off - so they can lay flat. Cut each squash in half crosswise. The squash should look like flowers. Scoop out the seeds with a spoon and discard (or save for roasting later).
- Combine the olive oil and dry spices in a small bowl. Brush the inside of each squash with the oil mixture and place open-side down on the baking sheet. Place in the oven for 40 minutes. Remove and allow to cool slightly while the rice finishes cooking.
- Turn the squash over on the baking sheet and stuff with the wild rice mixture. Place back in the oven for 8-10 minutes, or until everything is warmed through.
- Combine the tahini sauce ingredients in a bowl and mix to combine. Add water as needed to thin out the sauce. Taste and adjust seasonings as needed.
- Remove from the oven, drizzle with tahini sauce and top with fresh parsley.
Video
Notes
- If the rice is still hard after an hour, but there is still broth in the pot, cover and steam for another 10 minutes. If the rice is still hard and there's no broth in the pot, add a couple more tablespoons of broth and cover for another 10 minutes.
- Acorn squash can be a little tricky to cut. Be sure to use a sharp knife and I like to rock my knife back and forth to cut through. Also, be sure not to cut too much off the top and bottom - just enough so it creates a flat surface.
Nutrition
Calories: 586kcal | Carbohydrates: 79g | Protein: 19g | Fat: 26g