Stuffed Vegan Acorn Squash
This vegan stuffed acorn squash is the meal of the season. The squash adds sweetness, while the wild rice, lentils, veggies, and herbs bring a savory balance. The chopped pecans and pomegranate seeds add a bright crunch. It’s the perfect entrée for your holiday feast!
Servings: 4 Servings
Calories: 304kcal
Equipment
Ingredients
Roasted Squash
- 2 acorn squashes washed, sliced in half through the base to the stem, and de-seeded
- Drizzle of olive oil
- Pinch of salt
- Pinch of ground black pepper
Wild Rice and Lentil Stuffing
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1/2 tsp dried thyme
- 1 teaspoon fresh rosemary minced very finely
- 1/2 teaspoon fresh sage minced very finely
- 1/2 cup wild rice uncooked
- 2 cups vegetable broth
- 1/2 tsp salt to taste
- 1/4 tsp pepper to taste
- 1/4 cup brown lentils rinsed and drained
- 1/4 cup pecans chopped
- 1/4 cup pomegranate seeds
Instructions
- Preheat oven to 400°F/200°C and line a baking sheet with parchment paper.
- Drizzle olive oil over the squash flesh and sprinkle with salt and pepper. Place facedown on your prepared baking sheet and bake for 35-40 minutes. (Until the squash is fork-tender.)
- While the squash roasts, heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté onion and celery for 5-6 minutes (until the onion is semi-translucent).
- Add in garlic, herbs, rice, salt, and pepper. Stir continuously for 45-60 seconds (until the garlic is super fragrant).
- Pour in veggie broth and stir with a wooden spatula or spoon. (Scrape the bottom of the pot as you stir to get any flavor bits that are stuck.) Bring to a boil.
- Turn down to a simmer (over low heat), cover with a lid, and let cook for 20 minutes.
- Stir in lentils, cover with the lid, and cook for another 20-25 minutes. (Until the liquid is fully absorbed and the rice and lentils are cooked through.)
- Remove from heat and fold in chopped pecans and pomegranate seeds.
- Flip the acorn squash flesh-side up and stuff each squash with about half a cup of stuffing. Make sure to make a good mound on top!
Video
Notes
Storage Tips
You can 100% store fully stuffed roasted acorn squash in an airtight container in the refrigerator. However, if you plan on storing them longer than a day or so, I highly recommend storing the baked squash separately from the wild rice stuffing.
You can 100% store fully stuffed roasted acorn squash in an airtight container in the refrigerator. However, if you plan on storing them longer than a day or so, I highly recommend storing the baked squash separately from the wild rice stuffing.
Nutrition
Calories: 304kcal | Carbohydrates: 53g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 773mg | Potassium: 1056mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1069IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 3mg
