Stuffed Acorn Squash Bowl


I love how pretty a stuffed acorn squash looks! Filled to the brim with yummy ingredients – and who doesn’t just love that word when it comes to food –
But this stuffed is healthy for you! Plant based, vegan, gluten free, the eat until your stuffed kinda good without any guilt.
The only caveat.
This definitely takes a little work.
But that makes it a perfect special meal or weekend meal!
So pull out that grocery list and put these ingredients on them. Because you are going to want to consume this this weekend!
The Essentials:
1 acorn squash
½ cup cooked wild rice (cooked with veggie buillion)
2 cloves garlic
½ of a white onion
10 – 12 white mushrooms (or baby bella)
3 – 4 leaves of kale
¼ t sage
¼ t rosemary
¼ t thyme
1 Tblsp low sodium tamari
1 Tblsp balsamic vinegar
½ t maple syrup
Chopped pecans
How to:
Roast your squash. Wash squash. Cut off both ends and then cut in half. Scoop out the seeds (Bonus tip – save the seeds and roast them like pumpkin seeds! Delicious!). Put squash face up on a baking pan, rub them with a little olive oil and salt and pepper, then roast for 40 – 45 minutes at 400 degrees. (Bonus tip 2 – when they have 10 minutes left to cook put them face down and the top side gets a little caramelized!)While squash roasts, prepare rice with veggie bouillon. I love the Multi-Grain Medley from Minute Rice. If you use one package, you will add 1 tsp of veggie bouillon to the rice while it steams. . Using one pouch will also leave you extra rice that you can use for another recipe.Wash and de-stem mushrooms. Dice onion. Saute on medium hit onion, garlic and mushrooms in a little olive oil (or water saute), stir frequently.Tear kale leaves away from stem and chop into pieces. Add to saute pan and stir until wilted. Turn off heat.Add ½ cup cooked rice. And all your spices. Stir well. Add tamari and balsamic, stir well again.Once squash is done, add your sauteed mixture to the ‘scoops’ in your acorn squash.Sprinkle pecans on and enjoy!

Xo, Sarah

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