Instant Pot Stuffed Acorn Squash
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Well Plated · by Erin Clarke★ 4.9 (13)

Instant Pot Stuffed Acorn Squash

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 25%
CARBS 61G74% OF CAL
13G FIBER31G OTHER17G TOTAL SUGAR
FAT 7G19% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Halved acorn squash stuffed with wild rice, chickpeas, and cranberries. A hearty, plant-based main dish with roasted vegetables and seeds.

mainamericanbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup uncooked wild rice
  • 1 teaspoon kosher salt (divided)
  • 3 small acorn squashes (1 pound each, halved lengthwise, stems trimmed, and seeded)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot (finely chopped, or 1/2 small yellow onion, finely chopped)
  • 3 large cloves garlic (minced (about 1 tablespoon))
  • 8 ounces baby bella (cremini mushrooms, finely chopped)
  • 1/2 teaspoon ground black pepper
  • 1 can reduced-sodium chickpeas ((15 ounces) rinsed and drained)
  • 1/3 cup reduced-sugar dried cranberries
  • 1/4 cup toasted pepitas ( or chopped pecans)
  • 1 tablespoon fresh thyme leaves (chopped)
PREP
15M
SODIUM
448MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.