Stuffed Acorn Squash W Wild Rice Mushrooms Vegetarian Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGAN STUFFED ACORN SQUASH



Vegan Stuffed Acorn Squash image

This vegan stuffed acorn squash is filled with a wild rice, cranberry, apple, mushroom & kale filling. It's a flavorful, gorgeous holiday side dish, or even a lighter vegan main dish. It's also naturally gluten free and nut free.

Provided by Lexi

Categories     Side Dish

Time 1h15m

Number Of Ingredients 17

3 acorn squash, halved and seeds removed
1 1/2 cups cooked black or wild rice (about 1/2 cup dry)
4 tbsp olive oil, divided
1/2 cup diced shallot or yellow onion
2 tsp finely minced garlic
1/2 cup diced celery
1 cup thinly sliced mushrooms
1 1/2 cups chopped spinach or baby kale
2/3 cup apple, diced finely
1/3 cup fresh or frozen cranberries
3 tbsp pumpkin seeds (pepitas)
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme
1 tsp apple cider vinegar
1 tsp fine kosher salt
1/4 tsp black pepper
Pomegranate arils for topping

Steps:

  • Preheat oven to 375˚F.
  • Slice each squash in half lengthwise and use a spoon to scrape out the seeds. Brush each half with olive oil (about 2 tbsp total between all 6 halves) and sprinkle with salt and pepper. Set face down on a baking sheet and roast for 30 minutes, until fork tender.
  • Meanwhile, cook rice according to package directions.
  • Add 1 tbsp of olive oil to a large sauté pan over medium heat. Sauté shallots for 4-5 minutes, then add garlic and celery and cook for an additional few minutes. Add mushrooms and spinach.
  • Once mushrooms are cooked down, add cooked rice, apples, cranberries, pumpkin seeds, sage, thyme, vinegar, salt, and pepper. Stir well and cook for 4-5 minutes, until apples and cranberries soften. Taste and adjust seasoning as desired.
  • Reduce oven heat to 350˚F. Remove the squash and carefully flip over. Fill each squash cavity with rice mixture. Return to oven for additional 10-15 minutes. Serve warm.

Nutrition Facts : ServingSize 1/2 Squash, Calories 347 calories, Sugar 13.9 g, Sodium 223 mg, Fat 12.4 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 6.6 g, Protein 9.1 g, Cholesterol 0 mg

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

WILD RICE STUFFED ACORN SQUASH



Wild Rice Stuffed Acorn Squash image

A filling vegetarian main course dish, squash stuffed with stuffing and rice!

Provided by sherry

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, minced
1 cup chopped fresh mushrooms
1 cup long grain and wild rice mix
2 sprigs fresh sage, chopped
2 cups vegetable stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
  • Make the stuffing mix as instructed on the package, and set aside.
  • Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
  • Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g

STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*



Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* image

I have a cousin that is a vegetarian and holiday dinners can be somewhat disappointing for her. She always takes it in good stride, but I've been eyeballing this recipe to add to our Thanksgiving table. It's vegetarian and delicious. I found it in the November Bon Appetit magazine. This recipe is served at the Lakeview Inn & Restaurant in Greensboro. The sauce and rice(step 1 and 2) can be made ahead and chilled for use the next day.

Provided by pewpew1982

Categories     Low Protein

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 cups vegetable broth, divided
1 (750 ml) bottle dry red wine
2 tablespoons sugar
1 cup wild rice
18 tablespoons butter, cut into tablespoon size pieces divided
3 large acorn squash, halved and seeded
2 lbs russet potatoes, peeled cut into 2-inch pieces
1/2 cup whipping cream (don't get baker's cream, it's too sweet!)
2 tablespoons chopped fresh sage
4 ounces soft fresh goat cheese, grumbled, room temperature
1 lb assorted wild mushroom, sliced (oyster, chanterelle, and stemmed shiitake)
1 lb fresh spinach, tough stems removed
salt and pepper

Steps:

  • Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
  • Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
  • Preheat oven to 350°F.
  • Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
  • Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
  • Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
  • Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
  • Drain potatoes and mash them.
  • Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
  • Add cream mixture and goat cheese to potatoes, mashing to blend.
  • Season potatoes with salt/pepper to taste.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
  • Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
  • Divide potato mixture among squash halves (about 1 cup each).
  • Preheat oven to 400°F.
  • Place stuffed squash in oven and bake until heated through (about 15 minutes).
  • Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
  • Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
  • Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
  • Drain excess liquid from spinach.
  • Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.

Nutrition Facts : Calories 962.3, Fat 49.1, SaturatedFat 29.9, Cholesterol 129.9, Sodium 1218.3, Carbohydrate 95.8, Fiber 11.4, Sugar 11.8, Protein 20.6

WILD RICE STUFFED SQUASH



Wild Rice Stuffed Squash image

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.

VEGETARIAN ACORN SQUASH STUFFED WITH WILD RICE



Vegetarian Acorn Squash Stuffed with Wild Rice image

I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.

Provided by HanukkahGrrl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

2 (1 pound) acorn squash, halved and seeded
2 teaspoons butter
½ cup dry bread crumbs
½ teaspoon dried thyme
1 cup sliced fresh mushrooms
½ cup chopped celery
½ cup chopped red bell pepper
1 cup cooked wild rice
¼ cup vegetable broth
¼ cup low-fat sour cream
1 tablespoon grated Parmesan cheese
½ teaspoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.
  • Place squash, cut sides-down, in the prepared baking dish.
  • Bake in the preheated oven until tender, about 45 minutes.
  • While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.
  • Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.
  • Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.
  • Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 91.3 g, Cholesterol 24.7 mg, Fat 11 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 5.8 g, Sodium 379.6 mg, Sugar 15.6 g

More about "stuffed acorn squash w wild rice mushrooms vegetarian food"

MUSHROOM & WILD RICE STUFFED ACORN SQUASH (GLUTEN …
mushroom-wild-rice-stuffed-acorn-squash-gluten image
Web Dec 17, 2018 Cook until the mushrooms are browned and the cauliflower is tender, 5 to 10 minutes. Add the onions back into the pan. Stir in the …
From bakerita.com
5/5 (9)
Category Main Course
Cuisine American
Total Time 1 hr 15 mins
  • Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Brush with 1 teaspoon avocado oil and sprinkle with salt.
  • In a small bowl, whisk together all of the ingredients for the tahini sauce, adjusting the amount of water based on how thick you want it. Serve with the stuffed acorn squash. Store any extra sauce in a small jar.


VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND KATE
vegetarian-stuffed-acorn-squash-recipe-cookie-and-kate image

From cookieandkate.com
4.9/5 (177)
Uploaded Dec 8, 2020
Category Main Dish
Published Dec 18, 2018


STUFFED SQUASH WITH WILD RICE & MUSHROOMS - THE LAST …
stuffed-squash-with-wild-rice-mushrooms-the-last image
Web Oct 14, 2016 Instructions. Preheat the oven to 180C/392f. Cut the squash in half lengthways and scoop out the seeds and any stringy flesh. Brush the insides of the halved squash with 1 tablespoon of olive oil, sprinkle ¼ …
From thelastfoodblog.com


VEGAN WILD RICE STUFFED SQUASH FOR TWO - EATINGWELL
vegan-wild-rice-stuffed-squash-for-two-eatingwell image
Web Oct 29, 2020 Sprinkle the insides with a pinch of salt and 1/8 teaspoon pepper. Place in a 8-inch-square (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High in 4-minute bursts until …
From eatingwell.com


WILD RICE STUFFED ACORN SQUASH | MY DARLING VEGAN
wild-rice-stuffed-acorn-squash-my-darling-vegan image
Web Oct 16, 2019 Sauté the onions and celery until soft and fragrant, about 5 minutes. Add cranberries, hazelnuts, and spices, and sauté for another 5 minutes. Stir in the rehydrated mushrooms, water, cooked rice, salt, …
From mydarlingvegan.com


STUFFED ACORN SQUASH + WILD RICE MEDLEY - THE SIMPLE …
stuffed-acorn-squash-wild-rice-medley-the-simple image
Web How To Store Leftovers. Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container. It makes a great meal prep for using these multi-use glass containers (affiliate link).; Freezer: …
From simple-veganista.com


WILD RICE STUFFED ACORN SQUASH - DEL'S COOKING TWIST
Web Dec 18, 2021 Add the remaining olive mixture off the heat, cover, and let sit until liquid is absorbed. Saute the shallots and the wild mushrooms in a large saute pan with some …
From delscookingtwist.com
Cuisine Healthy
Category Savory
Servings 4
Total Time 1 hr 45 mins


WILD RICE AND MUSHROOM STUFFED ACORN SQUASH - HOME CHEF
Web Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pot and stir occasionally until starting to brown, 3-5 minutes. Add half the garlic …
From homechef.com


STUFFED ACORN SQUASH WITH CHIPOTLE MUSHROOM WILD RICE …
Web Ingredients. Ingredients for the baked acorn squash ; 2 acorn squashes ; 1 tablespoon olive oil, plus more for brushing and drizzling ; ½ teaspoon Chipotle chili powder
From growingupbilingual.com


VEGAN STUFFED ACORN SQUASH (WITH WILD RICE) - LETTUCE VEG OUT
Web Oct 28, 2021 Add the wild rice and vegetable broth to your pan. Place a lid on the pan and cook until your rice absorbs all the liquid (about 15 minutes for my wild rice blend; cook …
From lettucevegout.com


WILD RICE-STUFFED ACORN SQUASH - EATINGWELL
Web Oct 8, 2021 Preheat oven to 400°F. Cook wild rice blend according to package directions. Drain excess liquid, if necessary. Meanwhile, cut squash in half horizontally. Scoop out …
From eatingwell.com


STUFFED ACORN SQUASH WITH MUSHROOMS - FROM MY BOWL
Web Dec 13, 2022 Cook the lentils, wild rice blend, and vegetable broth in a small pot until tender.; Cut each acorn squash in half and scoop out the seeds.Score the flesh of the …
From frommybowl.com


VEGAN WILD RICE STUFFED ACORN SQUASH - JUSTINE COOKS VEGAN
Web Dec 19, 2021 Sea salt and pepper. Instructions. Preheat oven to 425F. Cut the acorn squashes in half and remove seeds using a spoon. Spray with avocado oil and place …
From justinecooksvegan.com


WILD RICE STUFFED ACORN SQUASH - WHERE YOU GET YOUR PROTEIN
Web Jun 4, 2022 Wild rice and mushrooms. While the acorn squash are in the oven, prep the wild rice and mushroom filling. Sauté the onion and celery in a saucepan with a bit of oil, …
From whereyougetyourprotein.com


VEGAN STUFFED ACORN SQUASH WITH WILD RICE PILAF
Web Nov 26, 2022 Spread them evenly on the pan with the acorn squash, and bake everything together for 40 minutes. In a medium pot, bring vegetable broth to a boil. Add the wild …
From worldofvegan.com


EASY RICE STUFFED ACORN SQUASH - DIETHOOD
Web Nov 17, 2021 Fill dish with ½ inch water and bake for 15 minutes. In the meantime, heat up 1 tablespoon olive oil in a skillet set over medium heat. To the oil add the onions and …
From diethood.com


VEGAN APPLE WILD RICE STUFFED ACORN SQUASH - SHORTGIRLTALLORDER
Web Nov 16, 2020 Cover, turn on the heat, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 40-45 minutes until cooked through. Cooked wild rice will be …
From shortgirltallorder.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search