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Roasted Acorn Squash Stuffed with Wild Rice Salad (Gluten-Free and Vegan)

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Ingredients

Scale

For the squash:

  • 2 acorn squash, halved lengthwise and seeds removed
  • 1 Tbsp. Earth Balance or butter, melted
  • 1 Tbsp. light brown sugar, packed
  • kosher salt and pepper to taste

For the Rice Salad:

  • 2 cups freshly cooked wild rice (1 cup uncooked)
  • 3/4 cup pecans, toasted and finely chopped
  • 1/2 cup dried cranberries, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • Grated zest of 1 naval orange
  • Juice of 2 naval oranges
  • Kosher salt and black pepper to taste (I used 1 tsp. salt and 1/2 tsp pepper)

Instructions

For the Squash:

  1. Heat the oven to 450 degrees F and place the rack in the center of the oven.
  2. Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted Earth Balance or butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated.
  3. Sprinkle each half with some of the brown sugar and season with salt and pepper.
  4. Roast in the oven until just fork tender, about 20-30 minutes.

For the Rice Salad:

  1. Reduce oven temperature to 350 degrees F.
  2. In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest.
  3. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.*You could also add a tablespoon of olive oil if you would like, but I didn't feel like it was necessary.
  4. Divide the wild rice mixture among the squash halves, about a 1/2 cup each.*You will have some of the rice mixture left over, store it covered in the refrigerator.
  5. Return the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.
  6. When ready to serve, garnish with additional chopped basil and orange zest if desired.

Nutrition

Find it online: https://thismessisours.com/roasted-acorn-squash-stuffed-with-wild-rice-salad-gluten-free-and-vegan/

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