wild rice stuffed



about the recipe

This Wild Rice Stuffed Acorn Squash is a perfect vegan main course for Thanksgiving. The savory filling is topped with crunchy walnuts, apples, and juicy pomegranate seeds.

main ingredients

olive oil

wild rice

onion & celery



acorn squash



vegan ground 'beef'

step 1

Cook the wild rice with the vegetable broth in a rice cooker or on the stove.

step 2

Roast the whole acorn squash for 15 minutes at 425F until slightly softened.

step 3

Slice in half and scoop out the seeds. Oil the cut side of the squash.

step 4

Place the squash cut side down on a parchment lined baking sheet, and continue roasting for 15-20 more minutes.

step 5

While the squash roasts, make the rest of the filling. Cook onions in oil or vegan butter until translucent.

step 6

Add the garlic, celery, herbs, spices, and beefless ground. Then, cook until slightly browned..


Mix the wild rice and apples into the filling and stuff the roasted acorn squash! Top with walnuts and pomegranate seeds.

get the recipe!

get the recipe!