Vegan Stuffed Acorn Squash- hearty, delicious and filled with all the flavors of fall!
Every time I go to the local farmstands I stock up on winter squash. My go-to is butternut squash, but this time I figured I’d try the acorn squash. Acorn squash has a slightly buttery and sweet taste. It’s perfect for stuffing with rice and vegetables!
Acorn Squash is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Thanks to its’ mild flavor, acorn squash pairs well with both sweet and savory flavors.
Acorn squash is rich in nutrients, such as fiber, vitamin C, potassium, and magnesium. It also packs many beneficial plant compounds, including carotenoid antioxidants.
Vegan Stuffed Acorn Squash
This Vegan Stuffed Acorn Squash is easy to make and it requires minimal ingredients. First, the squash is halved and the seeds are removed. Next, it is brushed with olive oil and cooked for 40 minutes. Then the chickpeas and Brussels sprouts are brushed with olive oil, sprinkled with salt and roasted. Afterward, they are tossed with cooked wild rice and scooped into the halved acorn squash. Finally, a drizzle of maple syrup the dish.
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Halves
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- 2 Acorn squash halved
- 2 Cups Wild rice cooked
- 1 Can Can chickpeas drained & rinsed
- 2 Cups Brussels sprouts halved lengthwise
- Maple syrup
- olive oil
- Sea salt
Ingredients
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- Preheat oven to 400 degrees. Half the acorn squash and clean out the seeds. Brush with olive oil. Place on a lined baking tray and cook for 40 minutes or until insides are tender.
- On a separate lined baking tray, spread out the chickpeas and the Brussels sprouts. Drizzle with olive oil and sea salt. Bake for 20 minutes.
- Combine the chickpeas and Brussels sprouts with the cooked wild rice and scoop into the acorn squash. Drizzle with maple syrup and serve.
Looking for more Vegan recipes?
Slow Cooker Vegan Black Bean and Pumpkin Chili
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