Vegan Wild Rice Stuffed Acorn Squash

EASY WHOLE FOOD PLANT BASED RECIPES

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F.

Step 2

Cut the acorn squashes in half and remove seeds using a spoon.

Step 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.

Step 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.

Step 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.

Step 6

Then add in the chopped broccolini, ¼ cup water and ¼ tsp sea salt and sauté for about 10 minutes.

Step 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.

Step 8

Remove the squash from the oven once they are done and stuff the rice pilaf mixture into the squash.

Step 9

Top with fresh herbs to garnish and enjoy!

Step 10

Place in the oven at 350 for about 5-10 minutes to heat up if needed.

Step 11

Enjoy!

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