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Mushroom & Wild Rice Stuffed Acorn Squash

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This mushroom and wild rice stuffed acorn squash is hearty, earthy, and full of fall flavors. Nutty rice, savory mushrooms, crunchy pecans, and sweet cranberries fill tender roasted squash, finished with a creamy tahini drizzle.

Ingredients

2 medium acorn squashes, halved and seeds removed

2 tablespoons avocado oil (plus more to brush squash)

1 medium white or yellow onion, diced

2 cloves garlic, minced

8 ounces white mushrooms, sliced

8 ounces cauliflower, chopped into small florets

2 cups cooked wild rice

2 cups fresh spinach

1/3 cup toasted pecans, chopped

1/4 cup dried cranberries

Salt and pepper, to taste

For the tahini dressing:

1/4 cup tahini

2–3 tablespoons water (to thin)

1 lemon, juiced

1 teaspoon maple syrup

1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Brush acorn squash halves with avocado oil, place cut-side down on a baking sheet, and roast 30–35 minutes until tender.
  2. Meanwhile, heat 2 tablespoons avocado oil in a skillet over medium heat. Add onion and cook 5 minutes until softened.
  3. Stir in garlic, mushrooms, and cauliflower. Cook 7–8 minutes until vegetables are tender.
  4. Fold in wild rice, spinach, pecans, and cranberries. Stir until spinach wilts, then season with salt and pepper.
  5. For dressing: whisk tahini, water, lemon juice, maple syrup, and sea salt until smooth and creamy.
  6. Flip roasted squash halves and fill each with rice and mushroom mixture.
  7. Drizzle tahini dressing over stuffed squash before serving.

Notes

Swap pecans for walnuts, almonds, or pumpkin seeds for a nut-free option.

Use quinoa instead of wild rice for a lighter version.

Add roasted chickpeas for extra protein.

Prepare filling a day ahead to save time.

Keep tahini dressing separate if storing leftovers.

Nutrition

Find it online: https://justsosavory.com/mushroom-wild-rice-stuffed-acorn-squash/