Vegan Wild Rice Stuffed Squash
User Reviews
5.0
12 reviews
Excellent
Vegan Wild Rice Stuffed Squash
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 medium butternut squash 2 - 2.5 pounds, or ~1kg or 4 medium acorn squash (1.25 -1.5 pounds, or ~0.6kg)
- Kosher salt and pepper to taste
- 1 cup wild rice (6 ounces, ~170g)
- 1.5 cups (355 mL) vegetable broth for Instant Pot method, OR 3 cups (710 mL) vegetable broth for stovetop method
- 1 tablespoon olive oil + more for roasting squash
- 4 shallots, sliced thinly
- 4 cloves garlic, minced
- 4 cups (~270g) Tuscan/Lacinato kale, shredded
- 1/2 cup (~70g) toasted pine nuts or pumpkin seeds
- 1/2 cup (~15g) parsley leaves, roughly chopped
- 1/2 cup (~10g) basil leaves, roughly chopped
- 1/4 cup (~30g) dried cranberries
- 1/2 cup (~80g) pomegranate seeds
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup (~64g) good-quality tahini
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Instructions
- Preheat the oven to 425°F (or 218°C).
- Roast the squash: Slice each butternut squash or acorn squash in half and scoop out the seeds and gunk with a spoon. Place each squash half, cut side up, on a baking sheet and rub each with a bit of olive oil, kosher salt, and pepper. Roast acorn squash halves for 45 minutes and butternut squash halves for 50-55 minutes or until the flesh is fork tender and lightly browned.
- Rinse the wild rice well.
- Wild Rice, Instant Pot Method: Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
- Wild Rice, Stovetop Method: Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
- Make the wild rice salad: Heat the 1 tablespoon olive oil in a skillet. Once hot, add the shallots and cook until they are starting to soften, about 4 minutes. Add the garlic for 1-2 minutes, stirring frequently, until golden.
- Add the shredded kale and season to taste with salt and pepper, stirring for 1-2 minutes or until the kale is starting to soften.
- Turn off the heat and transfer the vegetable mixture to a large bowl. Add the cooked and drained wild rice, along with the pine nuts, chopped parsley, chopped basil, dried cranberries, pomegranate seeds, orange zest, orange juice, and 1 tablespoon extra virgin olive oil. Toss well to combine and incorporate the flavors. Season to taste with salt and pepper.
- Stuff each squash cavity with the wild rice salad. Drizzle each half with tahini. Serve with additional chopped parsley on top, if desired.1. NOTE: you can also scoop out flesh from the roasted butternut squash to create a more hollowed out boat. That way, you can add more of the wild rice filling into each boat.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
80g
(27%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Sodium
209mg
(9%)
Potassium
1907mg
(54%)
Fiber
13g
(52%)
Sugar
17g
(34%)
Vitamin A
49772IU
(995%)
Vitamin C
115mg
(128%)
Calcium
278mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 80g | 27% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 209mg | 9% |
| Potassium | 1907mg | 41% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 49772IU | 995% |
| Vitamin C | 115mg | 128% |
| Calcium | 278mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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