Vegan Stuffed Acorn Squash with Wild Rice, Apples and Caramelized Onions

Absolutely DELICIOUS. My husband and I are working on becoming a part of the Greek Orthodox Church and are currently in a period of fasting (more like abstaining from oils and animal products). I found this recipe and had to try it because my family only makes a sweet acorn squash as a dessert- which leaves me curious. Then, I thought to try it before the holidays and see if we like it to remake it then. All I did different was remove the oil from the recipe and cook everything with a little bit of water. However, a bit of butter in this would be to die for. Aside from that I didn’t have anything pomegranate nor (actually) acorn squash or regular wild rice. I roasted and mashed a butternut squash as a substitute and drizzled maple syrup on the finished product over top of instant wild rice (because that’s what was available when I went shopping). I am wanting to split this up as a side dish to bring to the festivities and with the mashed butternut squash I feel I can easily plate it that way. With everything I had: I could have meal prepped this for 3 days between my husband and myself except the 2 days I anticipated for. More food, stuffed tummies for sure. But, I honestly think, with the amount cooked, I could have 8 -10 Thanksgiving sized side portions to go with the turkey or in our case, fish. Delicious!!

Woops I tapped something and my review disappeared lol, anyhoo the family loved this & it goes with all the traditional holiday sides. Btw I used cranberries instead of pomegranates, a bit of maple syrup I think.