STUFFED ACORN SQUASH + WILD RICE MEDLEY
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

STUFFED ACORN SQUASH + WILD RICE MEDLEY

NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 26%
CARBS 64G74% OF CAL
13G FIBER0G ADDED10G INTRINSIC42G OTHER10G TOTAL SUGAR
FAT 7G18% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted acorn squash halves are filled with wild rice, beans, vegetables, and fresh spinach. This festive, colorful dish makes an impressive centerpiece for any gathering and is naturally plant-based.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 acorn squashes, cut in half lengthwise and seeds removed
  • olive oil (to roast oil-free see notes)
  • 1 teaspoon thyme, divided
  • sea salt
  • 1 cup wild rice, dry (I used half black wild rice and half long grain brown rice)
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium/large red bell pepper, diced
  • 1 small onion or 1 large shallot, diced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms (about 2 cups), sliced
  • 2 large handfuls baby spinach (baby kale or chard is great too, or a combo)
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 teaspoon thyme (dried or fresh)
  • 1 teaspoon red pepper flakes, optional
  • sea salt and cracked pepper to taste
PREP
10M
SODIUM
132MG
ESTIMATE
COMPLETE

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