Mushroom & Wild Rice Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with wild rice, caramelized onions, mushrooms, cauliflower, and pecans, finished with a tart lemon tahini sauce. A hearty, colorful vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium acorn squashes (halved and seeds removed)
- 2 tablespoons avocado oil (plus more to brush acorn squash halves)
- 1 medium white or yellow onion (diced)
- 2 cloves garlic (minced)
- 8 ounces white mushrooms (sliced)
- 8 ounces cauliflower (chopped into very small florets)
- 2 cups cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust - found it at Whole Foods!)
- 2 cups fresh organic spinach
- ⅓ cup toasted pecans (chopped)
- ¼ cup dried cranberries
- Salt & pepper (to taste)
- ¼ cup tahini
- 2-3 tablespoons water (based on how thick you want it)
- 1 lemon (juiced)
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 315mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1303mg
- Calcium
- 258mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.