Wild rice stuffed acorn squash
Author: 
Recipe type: Entree
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Acorn Qquash (Roasted)
  • 1 Package Tempeh (Crumbled)
  • 1 Small Zucchini Quartered and Chopped Thin)
  • 1 Bunch Swiss Chard Stems and Leaves Separated (Stems Chopped Small, Leaves Chopped Large)
  • 1 Medium Onion (Diced Small)
  • 3 Cloves Garlic (Minced)
  • 1 Cup Wild Rice (Cooked as per package)
  • 2 tsp Thyme
  • 2 tsp Rosemary
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Red Pepper.
  • 1 tsp Basil
  • ½ tsp Chipotle Powder.
  • Salt and pepper
  • ¼ Cup Pumpkin Seeds and More for Garnish.
  • Vegan Parmesan for Garnish
Instructions
  1. Pre-heat oven to 400 degrees. Cook rice as per directions on package.
  2. While rice cooks, wash and prepare all fresh vegetables.
  3. Roast the squash. Cut the acorn squash in half from top to bottom. Scoop out pulp and seeds. Season the squash with salt and pepper and drizzle with a little olive oil. Place cut side down on a baking sheet and bake for 25 minutes.
  4. In a large skillet. Sauté garlic, onion and Swiss chard stems for 3-4 minutes.
  5. Add the zucchini, tempeh and dry spices to the skillet and stir to combine. Cook for an additional 3 minutes. Add the swiss chard leaves and stir. Sauté for 3 more minutes to allow the leaves to wilt. Add ¼ cup pumpkin seeds to the mixture and stir to combine.
  6. When the squash is finished roasting, the skin should be slightly soft to the touch. Fill each half of the squash with the rice mixture. Place filled squash back on a baking sheet filled side up. Bake of an additional 20 minutes.
  7. Garnish with more pumpkin seeds and vegan parmesan.
  8. Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/wild-rice-stuffed-acorn-squash/