Brush the squash with olive oil, then place it cut-side down on a parchment-lined baking sheet. Then, use a spoon to scrape out the seeds and discard them or save for another use. Start by slicing the squash in half vertically. You'll want to follow the instructions on the packaging, but essentially you'll add the wild rice and water to a saucepan, bring it to a boil, then cover and simmer it until the water is absorbed and the rice is fluffy. Béchamel is essentially vegan butter, flour and your favorite plant-based milk whisked to create a creamy sauce. Béchamel sauce - Optional, but adds a nice finishing touch and really brings the dish together.Chickpeas - Canned, drained and rinsed used for protein.It does take a bit longer to cook than white rice, so keep that in mind. Wild rice - Wild rice is a staple for autumn recipes, and it pairs well with the celery, mushrooms and garlic.You could try using pecans instead, which would also be delicious. Mushrooms - Preferably baby bella mushrooms, but white mushrooms work too.They're going to add a nice texture to the final dish. Pumpkin seeds - Also known as pepitas.Since this is the main ingredient of this recipe, I'm going to say no substitutions here. Acorn squash - Acorn squash should be available at all grocery stores in the fall.Drizzled with a simple dairy-free béchamel sauce for added deliciousness.The whole recipes takes about an hour, but most of that is the squash roasting in the oven.Uses plenty of heart-healthy ingredients like mushrooms, walnuts and pumpkin seeds.Truthfully, it's a tad more time consuming than some of my other weeknight meals (looking at you, vegan mushroom pasta), but it's VERY easy to prep the ingredients ahead of time so you have everything ready to go before cooking. However, I was clearly lacking acorn squash recipes, until now!Īcorn squash is a bit sweeter than the other squashes, in my opinion, and the shape lends itself to be 'stuffed' with whatever ingredients you have on hand! Plus, stuffed squash would be a perfect addition to your Thanksgiving day table.

I realized that I had plenty of squash recipes on my site, with some of my favorites being my caramelized onion spaghetti squash, butternut squash chickpea chili and my fresh tomato spaghetti squash. Vegan stuffed acorn squash is THE way to eat acorn squash! This is not an opinion, it's a fact. What better way to enjoy acorn squash than this Vegan Stuffed Acorn Squash recipe? Filled with mushrooms, walnuts, wild rice, and chickpeas, they're incredibly hearty, versatile and filled with fall flavors!

Stuffed acorn squash recipes